3 oz nuts, toasted
9 oz chocolate wafer cookies, crushed
1/3 cup sugar
6 tbsp butter, melted
1 mix and pat into bottom and sides o, f 10 springform pa
1 set aside.
1 cake
40 oz cream cheese, unwrapped and softene, d in
1 microwave 2 minutes on high
1 cup sugar
5 jumbo eggs, shelled and warmed in m, icrowave 25
1 seconds
1/2 cup chambord liqueur
1 cup raspberry preserves, strained so th, ere
1 are no seeds or fruit pieces
1 cup fresh raspberries, optional
1/4 cup cornstarch
1/2 cup heavy cream
1 beat cheese until light and fluffy., add sugar and beat
1 again. add eggs one at a time,beat, ing ater each. s
1 cream, cornstarch and liqueur.
1 pour into pan and bake at 375-degre, es for 45 minute
1 pan of water on bottom rack while b, aking and preheati
1 cake is done when edges are lightly, brown and firm and
1 is still soft in middle. loosen edg, es from pan and
2 hours or so.
1 spread raspberry preserves on top o, f cake. make gana
1 put in pastry bag. pipe ganache ar, ound edges of b
1 large star tip. dot top of cake wi, th fresh raspberri
1 ganache
2 tbsp sugar
4 tbsp butter (unsalted)
1 cup gourmet heavy whip whipping cream
1 lb semisweet chocolate
3 tsp chambord liqueur
A Recipe for
Chocolate Truffle Raspberry Cheesecake
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This Recipe for Chocolate Truffle Raspberry Cheesecake is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Chocolate Truffle Raspberry Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)
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