Free Recipe Fudge Truffle Cheesecake Pt 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Fudge Truffle Cheesecake Pt 2 Recipe
See part 1
Fudge Truffle Cheesecake Pt 2 Preparation
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. 2.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. 3.Melt the white chocolate according to the instructions in the Chocolate Melting Tips. 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.) 4.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 Posted to Bakery-Shoppe Digest V1 #182 by docden <docden@mnl.v-link.net> on Aug 06, 1997
Cooking Temperature:
Recipe Serves: 12
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