| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs, Fruits | Cheesecakes, Chocolate, Cakes | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
** CRUST
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