White Chocolate Raspberry Cheesecake
Total Steps
6
Ingredients
19
Tools Needed
10
Ingredients
- toasted sliced almonds
- fresh raspberries(optional)
- 1 bag 12 oz. frozen unsweetened raspberries, thawed, pureed and strained
- 1/4 cup raspberry jam, melted and strained
- 8 ounce white chocolate, finely chopped
- 7 tablespoons whipping cream
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla
- 3 tablespoons all purpose flour
- 3/4 cup sugar
- 5 large eggs, room temperature
- 1/2 pound Neufchatel cheese, room temperature
- 3 packages 8 oz. cream cheese, room temperature
- 6 ounce white chocolate, finely chopped
- 3 tablespoons unsalted butter, melted
- 1/8 teaspoon almond extract
- 2 tablespoons sugar
- 1/4 cup ground almonds
- 1 1/4 cup finely ground shortbread cookie crumbs
Instructions
Step 1
Preheat oven to 350 degrees. Mix first 4 ingredients in small bowl. Blend in enough butter to bind crumbs. Press mixture firmly onto bottom of 10-inch springform pan. Bake 10 minutes. Transfer to rack and cool completely. Reduce oven temperature to 325 degrees.
Step 2
Melt chocolate in double boiler over simmering water, stirring until smooth. Cool to lukewarm. Using electric mixer, beat cheeses in large bowl until smooth. Blend in eggs 1 at a time. Mix in sugar, flour, vanilla and almond extract. Stir 1 cup of mixture into lukewarm white chocolate; mix into remaining filling in bowl.
Step 3
Pour filling over crust. Bake until cheesecake is firm around edges but still moves slightly in center when pan is shaken, about 40 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
Step 4
Bring cream to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth.
Step 5
Spoon glaze over top of cheesecake. Using spatula, spread glaze slightly over edge. Refrigerate until glaze is set.
Step 6
Brush jam around sides of cheesecake. Press almonds onto sides, covering completely. Arrange raspberries in center of cheesecake if desired. Serve with raspberry sauce.