White Chocolate Truffle and Raspberry Cheesecake
Crust:
1 1/4 C. finely ground shortbread cookie crumbs
2 T. sugar
1/4 C. ground almonds
1/3 C. melted unsalted butter
2 drops almond extract
Filling:
4 oz. white chocolate - melted and cooled
4 eggs
2 lbs. cream cheese - room temperature
2/3 C. sugar
3 T. flour
1 t. vanilla
1/4 t. almond extract
Layering:
1 C. seedless raspberry preserves
Topping:
4 oz. white chocolate - coarsely chopped
3/4 C. light cream
1/4 t. vanilla
Raspberry sauce:
1 10 oz. package frozen raspberries
1-2 T. confectioner's sugar
Garnish:
whole raspberries
warmed apricot jam (about 1/4 cup)
toasted slivered almonds (optional) to decorate sides
white chocolate shavings
Preheat oven to 350°F.
~~~ Crust
Use a 10 inch spring-form pan.
Prepare crust by mixing together
all ingredients lightly with a fork.
Press into pan bottom.
~~~ Filling:
Melt the white chocolate over simmering
water or in the microwave and allow to
cool.
Cream the cheese with sugar and flour
until smooth.
Stir some of this mixture (about 1/3 cup)
into melted white chocolate (this tempers
the chocolate).
Place this mixture into main cheese mixture
and add vanilla, almond extract and eggs.
Pour half of it into prepared pan.
Gently place half of (layering) preserves
on top, cover with remaining batter, then
add remaining preserves.
Bake until set and top starts to brown lightly.
Refrigerate cake several hours or overnight.
~~~ Glaze:
Bring cream to a gentle boil.
Reduce heat and add chopped chocolate.
Over low heat, stir to melt chocolate into cream.
Remove from stove. Allow to cool until it is the
consistency of a pourable glaze.
Pour over center of cake, allowing excess to drip
down.
Allow glaze to set.
Paint sides with warmed apricot jam and press
toasted slivered almonds all around sides.
~~~ Raspberry Sauce:
Puree raspberries and sugar in blender.
Strain to remove seeds, if desired.
Serve as a separate sauce with cake.
Garnish cake with fresh whole raspberries
and white chocolate shavings.
Serves 14-16
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