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FareShare Photo Recipes: Chocolate Truffle Raspberry Cheesecake

FareShare Photo Recipes: Chocolate Truffle Raspberry Cheesecake is a cakes recipe made with Chocolate Wafer Cookies Crushed, Sugar, Butter Melted, Cream Cheese, and Heavy Whipping Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 18 oz
• 2/3 cup
• 12 tbsp
• 40 oz
• 1 cup
• 1/2 cup
• 2 tbsp
• 4 tbsp
• 1 cup
• 1 lb

Method (preview)

1. 1

   Mix toasted pecans [See notes], crushed cookies, sugar and butter.

2. 2

   Let cream cheese and eggs sit on your counter top until they reach room temperature.

3. 3

   Beat cheese until light and fluffy.

4. 4

   Add sugar and beat again.

5. 5

   Add eggs one at a time, beating after each.

6. 6

   Stir in cream, cornstarch and liqueur.

7. 7

   Preheat oven to 375F.

8. 8

   Place a pan of water on bottom rack while baking and preheating.

9. 9

   Pour cheese batter into pan and bake at 375F for 45 minutes.

10. 10

    Remove edge from pan and let cool 2 hours or so.

11. 11

    Spread raspberry preserves on top of cake.

12. 12

    Add the ganache.

13. 13

    Combine sugar and butter in a small sauce pan and heat until butter is completely melted and the sugar has dissolved.

14. 14

    Add the cream and heat until it nearly reaches a boiling temperature.

15. 15

    Remove from heat.

16. 16

    Add the chocolate pieces and stir until the chocolate has melted; add the liqueur and stir until incorporated.

17. 17

    Pour into a glass bowl.

18. 18

    Cool the ganache by placing the bowl into another, larger bowl filled with ice.

19. 19

    Stir the ganache until it reaches the consistency you need to be able to pipe it onto the cake.

20. 20

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