Raspberry Cheese Cake
|Ground shortbread cookie crumbs||1 1⁄4 Cup (20 tbs)|
|Ground almonds||1 Ounce|
|Almond extract||1⁄8 Teaspoon|
|Unsalted butter||3 Tablespoon, melted|
|White chocolate||6 Ounce, finely chopped|
|Eggs||5 Large (At Room Temperature)|
|Neufchatel cheese/Strawberry cream cheese||1⁄2 Pound|
|Cream cheese||24 Ounce (At Room Temperature)|
|Almond extract||1⁄4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|White chocolate||8 Ounce|
|Whipping cream||7 Tablespoon|
|Raspberries||1 Cup (16 tbs)|
|Melted raspberry jam||1⁄4 Cup (4 tbs)|
|Toasted sliced almonds||1⁄2 Cup (8 tbs)|
Preheat oven to 350 degrees.
Mix all the ingredients except butter well.
Now blend in enough butter to bind the mixture well.
Take a 10 inch spring-form pan and press mixture onto bottom.
Bake for 10 minutes. Remove and let cool.
Reduce oven to 325 degrees.
Melt chocolate well.
Use a blender or a processor to beat cheeses until smooth. Pour it into a bowl.
Stir in eggs, one at a time.
Then add sugar, flour, vanilla and almond extract.
Stir 1 cup of mixture in lukewarm chocolate and mix well with the remaining filling in bowl.
Spread the filling over crust in the pan.
Bake for about 40 min or until the cheesecake is firm around edges and slightly loose in the center. Remove and let cool.
Cover and refrigerate overnight.
Place a heavy sauce pan and bring cream to simmer over low heat.
Add chocolate and blend until smooth.
Glaze the mix over top of cheesecake using a spoon.
Glaze over the edges using a spatula.
Refrigerate until the glaze is set.
Garnish with jam around sides of cheesecake and press almonds onto sides.