Print Recipe

Daniel's Pizza Pasta Cafe White
Chocolate Raspberry Cheesecake

RG

Ingredients

Crust

  • Butter or nonstick cooking spray for greasing pan
  • 1/2 cup slivered almonds
  • 1 cup Graham cracker crumbs
  • 1/4 cup granulated sugar
  • 4 tablespoons melted butter
  • 1 teaspoon almond extract

Filling

  • 32 ounces Philadelphia brand cream cheese, room temperature
  • 2 cups granulated sugar
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 2 cups high-quality sour cream
  • 1/2 cup chopped white chocolate
  • 1/2 cup quality raspberry jam, thinned with 3 tablespoons water

Topping

  • 3/4 cup sour cream
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup raspberry jam
  • 1 tablespoon water
  • Block of white chocolate, at room temperature (optional)

Instructions

  1. Heat oven to 350 degrees 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour jam on top in a spiral pattern, then gently stir in jam, leaving swirls visible.
  6. 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.
  7. Remove from oven and let cool, overnight if possible. Run knife along sides, and loosen sides of springform pan.
  8. Topping: In a bowl, combine sour cream, sugar, vanilla extract, 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.

Yield: 12 servings

Per serving: fats, 49 grams (58% of calories); calories, 752; cholesterol, 221 milligrams; carbohydrate, 68 grams; fiber, 1 gram; protein, 13 grams; sodium, 373 milligrams

Source: Daniel's Pizza Pasta Cafe, Apex, North Carolina



The Terms of Use for this website require you to allow advertisements on this website to load; you are requested to kindly disable your ad blocker or whitelist RecipeGoldmine.com.

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips