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Daniel's Pizza Pasta Cafe White Chocolate Raspberry Cheesecake
Crust:
Butter or nonstick cooking spray for greasing pan
1/2 C. slivered almonds
1 C. graham cracker crumbs
1/4 C. sugar
4 T. melted butter
1 t. almond extract
Filling:
4 (8 oz.) packages Philadelphia brand cream cheese, room temperature
2 C. sugar
6 eggs
2 t. vanilla
2 C. high-quality sour cream (such as Breakstone's)
1/2 C. chopped white chocolate
1/2 C. quality 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
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.
Makes 12 servings.
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