White Chocolate Almond Raspberry Swirl C
Source of Recipe
Terry, Alabama
I found this cheesecake recipe several years ago. It is one that my family and friends have always enjoyed. The tangy raspberries really complement the sweet white chocolate. It is well worth the effort and especially festive around the holidays.
White Chocolate Almond Raspberry Swirl Cheesecake
1. In a food processor or blender, combine:
28 vanilla wafers
1/4 c. sliced almonds, toasted
2. Process until mixture is fine crumbs.
3. Mix with:
3 T. melted margarine or butter
2 T. sugar
4. Press into the bottom of a 9" springform pan; set aside.
5. In a food processor or blender, place:
1 (12 oz.) pkg. of frozen raspberries, thawed
6. Process until fruit is pureed.
7. Pour raspberries into a medium saucepan:
8. Add:
4 t. cornstarch
9. Cook over medium heat, stirring constantly, until mixture boils.
10. Boil for 1 minute, until mixture thickens.
11. Remove from heat and let cool.
12. In a 1-quart saucepan over very low heat, melt:
6. oz. white chocolate for baking, chopped
13. When chocolate is melted and smooth, remove from heat and cool slightly.
14. In a large bowl, with mixer on low speed, combine:
4 (8 oz.) pkgs. light cream cheese, softened
3/4 c. sugar
15. Add melted white chocolate and:
4 large eggs
1/2 t. almond extract
16. Beat until blended.
17. Reserve 1 cup of cream cheese mixture.
18. Reserve 2 T. raspberry puree mixture.
19. Combine remaining cream cheese mixture and remaining raspberry mixture.
20. Add:
2 t. raspberry liqueur (Chambord) or extract
21. Pour half of the reserved plain cream cheese mixture into the springform pan.
22. Drop spoonfuls of the of the combined raspberry mixture on top.
23. With a knife, cut through the mixture to make a marbled effect.
24. Repeat with remaining plain cream cheese mixture and remaining raspberry mixture.
25. Bake in a preheated 450 degree (F) oven for 10 minutes.
26. Reduce heat to 250 degrees and bake for 30-35 minutes, until cake is barely firm.
27. Remove cheesecake from oven and cool in the pan on a wire rack.
28. Cover and refrigerate for at least 4 hours.
29. To serve, carefully remove cheesecake from springform pan.
30. Spread the reserved raspberry puree around the sides of the cheesecake.
31. Press into puree around the sides:
1 c. sliced almonds, toasted
32. If desired, whip:
1/2 c. whipping cream (optional)
33. Garnish cheesecake by piping whipped cream around the top of the cake.
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