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  Chocolate Truffle Raspberry Cheesecake





In progress, before the ganache and berries.

 Ready to Serve....



  Chocolate Truffle Raspberry Cheesecake

Photos by Art Guyer

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* Exported from MasterCook *

Chocolate Truffle Raspberry Cheesecake

Recipe By : Doris Guyer
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces pecans -- toasted
18 ounces chocolate wafer cookies -- crushed
2/3 cup sugar
12 tablespoons butter -- melted
40 ounces cream cheese
5 jumbo eggs
1 cup raspberry preserves, seedless
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup cornstarch
1/2 cup Chambord liqueur
1 cup fresh raspberries -- optional, for garnish
2 tablespoons sugar
4 tablespoons unsalted butter
1 cup heavy whipping cream
1 pound semisweet chocolate, broken into small pieces
3 teaspoons Chambord liqueur

Mix toasted pecans [See notes], crushed cookies, sugar and butter. Pat into bottom and up sides of 10" springform pan. Set aside.

Let cream cheese and eggs sit on your counter top until they reach room temperature. Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one at a time, beating after each. Stir in cream, cornstarch and liqueur.

Preheat oven to 375F. Place a pan of water on bottom rack while baking and preheating. Pour cheese batter into pan and bake at 375F for 45 minutes. Cake is done when edges are lightly brown and firm and cake is still soft in middle. Remove edge from pan and let cool 2 hours or so. Spread raspberry preserves on top of cake. Add the ganache.

Combine sugar and butter in a small sauce pan and heat until butter is completely melted and the sugar has dissolved. Add the cream and heat until it nearly reaches a boiling temperature. Remove from heat. Add the chocolate pieces and stir until the chocolate has melted; add the liqueur and stir until incorporated. Pour into a glass bowl.

Cool the ganache by placing the bowl into another, larger bowl filled with ice. Stir the ganache until it reaches the consistency you need to be able to pipe it onto the cake.

Load ganache into a pastry bag (or a zip lock bag with a small corner cut off.) Pipe ganache around edges of cake using large star tip. Dot top of cake with fresh raspberries.

Makes 12 - 16 servings.


To toast pecans, line a baking sheet with foil, spread out nuts, bake at 350F until nuts begin to brown.

Made by Doris on several occasions, the latest for Easter and the 4th of July, 2009.

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Contributed to the FareShare Gazette by Art; July 2009

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