Sweet Cheesecake Recipes
Chocolate, Almond and Raspberry Cheesecake
Ingredients
- 1 teaspoon butter
- 1 cup ground almonds
- 1 pound milk chocolate, chopped
- 32 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1/3 cup milk
- 2 tablespoons raspberry liqueur, amaretto or milk
- 4 eggs
- 1 egg yolk
- 1 cup raspberries
- 1/2 cup sliced almonds, toasted
- 1 ounce white baking bar or milk chocolate, chopped
Instructions
- Grease the bottom of a 9 inch springform pan with the 1 teaspoon butter. Press ground almonds onto the bottom of the prepared pan.
- Melt the 1 pound milk chocolate; cool. Set pan and chocolate aside.
- For filling, in a large mixing bowl beat the melted chocolate, cream cheese, 1/2 cup butter, 1/3 cup milk and liqueur or milk with an electric mixer on medium to high speed until combined.
- Add whole eggs and egg yolk all at once. Beat on low speed just until combined.
- Pour filling into the prepared springform pan.
- Place on a shallow baking pan on the oven rack. Bake at 350 degrees F for about 55 minutes or until 1 to 2 inches of outside edges appear set when shaken.
- Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes.
- Loosen cheesecake from sides of pan and cool for 30 minutes more.
- Remove sides of the springform pan. Cool completely, then chill in the refrigerator for 4 to 24 hours before serving.
- Just before serving, gently toss together the raspberries and sliced almonds. Mound the raspberry mixture in the center of the cheesecake.
- Melt the 1 ounce white baking bar or milk chocolate. Drizzle over the raspberry mixture in a zigzag pattern.