Fudge truffle cheesecake 2

 
                         FUDGE TRUFFLE CHEESECAKE 2
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Chocolate                        Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
         E  *****
   
   In the 4 1/2-quart bowl of a heavy-duty electric mixer
   using the paddle attachment, beat the cream cheese at
   low speed for 30 to 45 seconds, until creamy.
   Gradually add the sugar in a steady stream and beat at
   medium speed until blended. At low speed, one at a
   time, add the eggs, beating well after
   each addition. Slowly beat in the reserved 2 cups of
   chocolate ganache. Beat
   in the cornstarch mixture. Pour the filling into the
   prepared pan and, using
   a rubber spatula, smooth the top.
   Bake the cheesecake for 1 hour and 15 minutes to 1
   hour and 20 minutes, or until the center is set.
   (There will probably be cracks in the top of the
   cheesecake; they will shrink as the cheesecake cools
   and then will be covered
   with the ganache frosting.) Turn off the oven. Prop
   open the oven door with a
   wooden spoon and allow the cheesecake to cool in the
   oven for an hour. Set the cheesecake in the pan on a
   wire rack and cool completely.
   
   Make the chocolate truffles:
   Transfer the chilled 1 cup ganache to a pastry bag
   fitted with a 1/2-inch plain tip (such as Ateco #6).
   Pipe l-inch mounds with pointed peaks onto a clean
   baking sheet. Refrigerate or freeze the truffles for
   15 to 20 minutes,
   or until just firm enough to roll.
   Sift a light dusting of confectioners' sugar over the
   truffles. Lightly coat your palms and fingertips with
   confectioners' sugar. With your fingertips, pinch a
   truffle into a round, then roll it gently between your
   palms into a round ball. Place the truffle on the
   baking sheet, and form the
   remaining truffles into rounds. Refrigerate or freeze
   for about 10 minutes, just until firm.
   Roll the truffles in sifted cocoa powder to coat.
   Refrigerate.
   
   Decorate the cheesecake:
   Run a thin-bladed knife around the edge of the
   cheesecake to loosen it from the side of the
   springform pan. Remove the side of the pan. Slide two
   metal cake spatulas under the cheesecake and transfer
   it to a serving platter. Using a metal cake spatula,
   spread the reserved room-temperature chocolate ganache
   evenly over the top and sides of the cheesecake. Place
   the chocolate
   truffles around the outside edge of the top of the
   cheesecake, spacing them evenly.
   
   Melt the white chocolate according to the instructions
   in the Chocolate Key.
   Using a fork, drizzle/shake the warm white chocolate
   in a decorative zigzag pattern over the top of the
   cheesecake. Refrigerate the cheesecake for at least 6
   hours, or overnight, before serving. (The cheesecake
   can be prepared ahead and refrigerated for up to 5
   days.)  Remove the cheesecake from the refrigerator 30
   minutes before serving.
   With a sharp, thin-bladed knife, cut the cheesecake
   into 12 truffle-topped slices, dipping the blade in
   hot water and wiping it dry after each slice.
   
   Recipe By     :
  
 
 
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