*  Exported from  MasterCook  *
 
                   Chocolate Truffle Raspberry Cheesecake
 
 Recipe By     : Carole A. Resnick ak399@cleveland.freenet.edu
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Cakes And Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   75      g             nuts -- toasted
  250      g             chocolate wafer cookies -- crushed
   70      g             sugar
   75      g             butter -- melted
 1150      g             cream cheese -- unwrapped and soften
  200      g             sugar
    5      jumbo         eggs -- shelled and warmed (
  110      ml            Chambord liqueur
  225      ml            raspberry preserves -- strained so there ar
    1      cup           fresh raspberries -- optional
      1/4  cup           cornstarch
  110      ml            heavy cream
    2      Tbls          sugar
   50      g             butter (unsalted)
  225      ml            gourmet heavy whipping cream
  450      g             semisweet chocolate
    3      tsp           Chambord liqueur
 
 1.  Mix and pat into bottom and sides of 25 cm springform pan.  Set aside.
 
 1.  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.
 
 2.  Pour into pan and bake at 190 =F8C 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.
 
 3.  Spread raspberry preserves on top of cake. Make ganache and put in
  pastry bag. Pipe ganache around edges of cake using large star tip. Dot top
  of cake with fresh raspberries.
 
 1.  Combine sugar, butter and cream in heavy bottomed 2 l pan. Heat over low
  heat 3 minutes until sugar is dissolved.
 
 2.  Chop chocolate into small pieces and place in medium sized bowl. Add hot
  cream mixture and whip well with wire whisk until chocolate melts and
  mixture is smooth. Add Chambord, mix.
 
 3.  Place bowl in larger bowl filled with ice water. Stir with spatula until
  thick enough to pipe through a pastry bag. Do not let chocolate harden and
  DO NOT let any of the ice water NEAR the chocolate!
 
 Author’s Notes:
      You can substitute strawberries for raspberries.
 
 Difficulty    : moderate.
 Precision     : measure ingredients.
 
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