Search for anything:

White Chocolate Raspberry Cheesecake

desserts, chocolate

1-1/4 cups shortbread cookie crumbs; about 11 cookies
1/4 cup ground almonds
2 tablespoons granulated sugar
3 tablespoons butter; melted
dash almond extract
----FILLING----
6 ounces white chocolate; chopped
4 pkgs (each 8 oz) cream cheese; softened
5 eggs
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 teaspoon almond extract
----GLAZE----
1/3 cup cream
8 ounces white chocolate; chopped
----GARNISH----
1/3 cup raspberry jam; strained
2/3 cup sliced almonds
----RASPBERRY SAUCE----
1 package (10 oz) frozen raspberries in syrup; thawed

Grease 10-inch (12 cup) spring-form pan; line side with parchment or waxed paper. Set aside. In small bowl, mix together cookie crumbs, almonds and sugar; stir in melted butter and almond extract. Press evenly onto bottom of prepared pan. Bake in centre of 350°F oven for 10 minutes. Filling: In bowl over saucepan of hot (not boiling) water, melt white chocolate, stirring occasionally; let cool to room temperature. In separate bowl, beat cream cheese until smooth; beat in eggs, 1 at a time, beating well after each. Beat in sugar, flour, vanilla and almond extract. Stir 1 cup into cooled chocolate; fold chocolate mixture into remaining cheese mixture. Pour filling over crust. Bake in centre of 300°F oven for about 1 hour or until cheesecake is slightly puffed around edge yet still jiggly in centre. Let cool completely on rack. Cover and refrigerate for at least 4 hours or until chilled. Glaze: In bowl over saucepan of hot (not boiling) water, heat cream with chocolate until melted, stirring occasionally. Let cool for 10 minutes. Pour over cheesecake in pan; refrigerate for about 30 minutes or until firm. (Cheesecake can be prepared to this point and frozen until solid; wrap in plastic wrap then foal and - Freeze for up to 3 weeks. Let stand in refrigerator for about 2 hours before proceeding.) Garnish: Remove side of pan and paper. Brush side of cake with raspberry jam; press almonds into jam. Raspberry Sauce: In blender or food processor, purée raspberries until smooth; strain to remove seeds. Slice cake and arrange on plates; drizzle each with sauce.

Contributor: Canadian Living - December, 1998

Yield: 16 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU