*  Exported from  MasterCook  *
 
                   CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheesecakes                      Chocolate
                 Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       oz           NUTS, toasted
    9       oz           CHOCOLATE WAFER COOKIES,
                         -crushed
      1/3   c            SUGAR
    6       tb           BUTTER, melted
                         Mix and pat into bottom and
                         -sides of 10 springform
                         -pan.
                         Set aside.
                         CAKE
   40       oz           CREAM CHEESE, unwrapped and
                         -softened in
                         Microwave 2 minutes on high
    1       c            SUGAR
    5                    JUMBO EGGS, shelled and
                         -warmed in microwave 25
                         Seconds
      1/2   c            CHAMBORD LIQUEUR
    1       c            RASPBERRY PRESERVES,
                         -strained so there
                         Are no seeds or fruit pieces
    1       c            FRESH RASPBERRIES, optional
      1/4   c            CORNSTARCH
      1/2   c            HEAVY CREAM
                         Beat cheese until light and
                         -fluffy.  Add sugar and beat
                         Again.  Add eggs one at a
                         -time,beating ater each.
                         -Stir in
                         Cream, cornstarch and
                         -liqueur.
                         Pour into pan and bake at
                         -375-degrees for 45 minutes.
                         -(Put
                         Pan of water on bottom rack
                         -while baking and
                         -preheating.)
                         Cake is done when edges are
                         -lightly brown and firm and
                         -cake
                         Is still soft in middle.
                         -Loosen edges from pan and
                         -let cool
    2                    Hours or so.
                         Spread raspberry preserves
                         -on top of cake. Make
                         -ganache and
                         Put in pastry bag.  Pipe
                         -ganache around edges of bag
                         -using
                         Large star tip.  Dot top of
                         -cake with fresh
                         -raspberries.
                         GANACHE
    2       tb           SUGAR
    4       tb           BUTTER (unsalted)
    1       c            GOURMET HEAVY WHIP WHIPPING
                         -CREAM
    1       lb           SEMISWEET CHOCOLATE
    3       ts           CHAMBORD LIQUEUR
 
   ** CRUST
  
 
 
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