CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE

CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE image

Number Of Ingredients 20

CRUST
3 oz NUTS, toasted
9 oz CHOCOLATE WAFER COOKIES, crushed
1/3 c SUGAR
6 tb BUTTER, melted
CAKE
40 oz CREAM CHEESE
1 c SUGAR
5 JUMBO EGGS
1/2 c CHAMBORD LIQUEUR
1 c RASPBERRY PRESERVES
1 c FRESH RASPBERRIES, optional
1/4 c CORNSTARCH
1/2 c HEAVY CREAM
GANACHE
2 tb SUGAR
4 tb BUTTER (unsalted)
1 c GOURMET HEAVY WHIPPING CREAM
1 lb SEMISWEET CHOCOLATE
3 ts CHAMBORD LIQUEUR

Steps:

CRUST Mix nuts, crushed cookies, sugar and butter. Pat into bottom and sides of 10″ springform pan. Set aside. CAKE Unwrap cream cheese and soften in microwave for 2 minutes on high power. After shelling eggs, warm in microwave for 25 seconds. Strain preserves to remove all seeds and fruit pieces. 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.