INGREDIENTS

INSTRUCTIONS

From: kmeade@ids2.idsonline.com (The Meades)
Date: Tue, 7 May 1996 19:56:51 -0400
Recipe by: Carole A. Resnick ak399@cleveland.freenet.edu
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 190C 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 to
of cake with fresh raspberries.
1.  Combine sugar, butter and cream in heavy bottomed 2 l pan. Heat over lo
heat 3 minutes until sugar is dissolved.
2.  Chop chocolate into small pieces and place in medium sized bowl. Add ho
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 unti
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.
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