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4 (8 oz.) packages Philadelphia brand cream cheese, room temperature 2 C. sugar 6 eggs 2 t. vanilla 2 C. sour cream 1/2 C. chopped white chocolate 1/2 C. raspberry jam, thinned with 3 tablespoons water
Topping: 3/4 C. sour cream 3 T. sugar 1/2 t. vanilla 1/4 C. raspberry jam 1 T. water
Crust: For the crust: 1 cup slivered almonds 2 cups graham cracker crumbs (7 ounces) 1/2 stick (1/4 cup) unsalted butter, melted
Block of white chocolate, at room temperature, optional
Preheat oven to 350°F. Butter the inside of a (10-inch) springform pan, or spray with nonstick cooking spray. Wrap the outside bottom and sides of the pan in two layers of aluminum foil. Set aside. Also have ready a baking dish large enough to hold the springform pan in a bain marie, or water bath.
Crust: Spread slivered almonds in a single layer on a cookie sheet. Bake 5 to 10 minutes, shaking the pan gently every 2 to 3 minutes, until fragrant and lightly browned.
In the bottom of the springform pan, combine almonds, graham cracker crumbs and sugar. Add melted butter and almond extract, and mix until well-combined. Lightly pat crumb mixture onto bottom only of pan, spreading evenly across the surface.
Filling: With a mixer, beat cream cheese and sugar until smooth and fluffy. Mix in eggs one at a time; do not over-mix. Add vanilla and sour cream, and mix just until well-blended. Fold in white chocolate. Pour mixture into prepared springform pan.
Pour jam on top in a spiral pattern, then gently stir in jam, leaving swirls visible.
Place springform pan in baking pan, and fill baking pan with water to a depth of 1 inch. Bake about 1 hour and 15 minutes until set and lightly browned. Turn off oven and leave cheesecake in oven for 1 hour.
Remove from oven and let cool, overnight if possible. Run knife along sides, and loosen sides of springform pan.
Topping: In a bowl, combine sour cream, sugar, vanilla, raspberry jam and water until smooth. Spread on top of cheesecake. If garnishing with white chocolate, carefully shave off curls with a cheese plane or vegetable peeler, and scatter curls over top of cheesecake.
posted
I wonder if you could use fresh or frozen raspberries in place of the jam. For the decoration on top, you might want to simply pop them in a blender for a few seconds. What do you think?
You've reminded me to get going on that white chocolate bavarian cream, thanks !!
posted
ewweeee...the orange marmelade does sound yummy...but I am going to have to try the raspberry first...we LOVE raspberry anything!!! I love to make cheese cakes and hubby loves to eat them so it works out very well! (he is gaining quite a few pounds being off work and unable to do much....except EAT...all of the time)
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Happiness, like a dessert so sweet. May life give you more than you can ever eat... *** ***
From: The Land of JOY | Registered: Apr 2004
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gardenmom32210
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posted
quote:I love to make cheese cakes and hubby loves to eat them
posted
Mmmm...sounds delicious. I'll have to make it next time we have a party. I'm the only one in the house who likes normally, so I have to wait to make it.
bbbbbbbbb The wrong age, the wrong time, for you to be mine.
From: Massachusetts, USA | Registered: Feb 2005
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