| 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
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