From: email@example.com (The Meades) Date: Tue, 7 May 1996 19:56:51 -0400 Recipe by: Carole A. Resnick firstname.lastname@example.org 1. Mix and pat into bottom and sides of 25 cm springform pan. Set aside. 1. 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. 2. Pour into pan and bake at 190C 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. 3. Spread raspberry preserves on top of cake. Make ganache and put in pastry bag. Pipe ganache around edges of cake using large star tip. Dot to of cake with fresh raspberries. 1. Combine sugar, butter and cream in heavy bottomed 2 l pan. Heat over lo heat 3 minutes until sugar is dissolved. 2. Chop chocolate into small pieces and place in medium sized bowl. Add ho cream mixture and whip well with wire whisk until chocolate melts and mixture is smooth. Add Chambord, mix. 3. Place bowl in larger bowl filled with ice water. Stir with spatula unti thick enough to pipe through a pastry bag. Do not let chocolate harden and DO NOT let any of the ice water NEAR the chocolate! Authors Notes: You can substitute strawberries for raspberries. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #76 From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 289 (50%)|
|Amt Per Serving||% DV|
|Total Fat 32.1g||43 %|
|Saturated Fat 19.6g||98 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 43.1mg||13 %|
|Sodium 63.7mg||2 %|
|Potassium 215.2mg||6 %|
|Total Carbohydrate 80.6g||24 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 77.3g|
|Protein 2.6g||4 %|
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Calories per serving: 580
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