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La Belle Cuisine
White Chocolate Raspberry Cheesecake
Bon Appetit May 1988
Bon Appetit - One Year Subscription
Crust:
1 1/4 cups finely ground shortbread
cookie crumbs
1/4 cup ground almonds
(about 1 ounce)
2 tablespoons sugar
1/8 teaspoon almond extract
3 tablespoons (or more) unsalted
butter, melted
Filling:
6 ounces white chocolate (preferably
imported),
finely chopped
24 ounces cream cheese,
room temperature
1/2 pound Neufchâtel cheese,
room temperature
5 large eggs, room temperature
3/4 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Glaze:
7 tablespoons whipping cream
8 ounces white chocolate,
finely chopped
1/4 cup raspberry jam,
melted, strained
Toasted sliced almonds
Fresh raspberries
12-ounce bag frozen unsweetened
raspberries,
thawed, puréed
and strained
For crust: Preheat oven to 350
degrees F. Mix cookie crumbs, ground
almonds, sugar and almond extract in small bowl. Blend in enough butter
to bind crumbs.
Press mixture firmly onto bottom of 10-inch springform
pan. Bake 10 minutes. Transfer to
rack and cool completely. Reduce
oven temperature to 325 degrees F.
For filling: Melt chocolate in double boiler over simmering
water, stirring until smooth. Cool to lukewarm. Using electric mixer, beat cheeses in
large bowl until smooth. Blend in eggs 1 at a time. Mix in sugar, flour, vanilla
and
almond extracts. Stir 1 cup of mixture into lukewarm white chocolate; mix into remaining
filling in bowl. Pour filling over crust. Bake until the
cheesecake is firm around edges but
still moves slightly in enter when pan
is shaken, about 40 minutes. Transfer to rack and
cool completely. Cover
and refrigerate overnight.
For glaze: Bring cream to simmer in heavy small saucepan
over low heat. Add chocolate and stir until smooth. Spoon glaze over top of cheesecake.
Using spatula, spread glaze slightly over edge. Refrigerate until glaze is set. Brush jam
around sides of cheesecake. Press almonds onto sides, covering completely. (Can be
prepared 2 days ahead. Cover and refrigerate.) Arrange raspberries in center of cheesecake
if desired. Serve with raspberry purée.
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