| 3 oz |
NUTS, toasted |
| 9 oz |
CHOCOLATE WAFER COOKIES, crushed |
| 1/3 cup |
SUGAR |
| 6 tbl |
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 cup |
SUGAR |
| 5 x |
JUMBO EGGS, shelled and warmed in microwave 25 |
| |
Seconds |
| 1/2 cup |
CHAMBORD LIQUEUR |
| 1 cup |
RASPBERRY PRESERVES, strained so there |
| |
Are no seeds or fruit pieces |
| 1 cup |
FRESH RASPBERRIES, optional |
| 1/4 cup |
CORNSTARCH |
| 1/2 cup |
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 x |
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 tbl |
SUGAR |
| 4 tbl |
BUTTER (unsalted) |
| 1 cup |
GOURMET HEAVY WHIP WHIPPING CREAM |
| 1 lb |
SEMISWEET CHOCOLATE |
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