Raspberry Almond Cheesecake

Raspberry Almond Cheesecake
Raspberry Almond Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

slices

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • VANILLA COOKIE CRUST

  • 11

    vanilla sandwich cream cookies, crushed

  • 3

    tablespoons chopped almonds, toasted

  • 3

    tablespoons butter

  • RASPBERRY ALMOND FILLING

  • 24

    ounces cream cheese

  • 3/4

    cup sugar

  • 1/4

    cup sour cream

  • 5

    teaspoons cornstarch

  • 4

    eggs

  • 1

    egg yolk

  • 1/2

    cup raspberry schapps

  • 1 1/2

    teaspoons almond extract

  • 1

    teaspoon vanilla

  • 1/2

    teaspoon ground cinnamon

  • 2/3

    cup fresh raspberries

  • 1/4

    cup chopped almonds, toasted

  • EASY RASPBERRY TOPPING

  • 1

    cup whipping cream

  • 1

    tablespoon sugar

  • fresh raspberries

Directions

VANILLA COOKIE CRUST In a small bowl stir together crushed cookies and almonds. Stir in melted butter till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. RASPBERRY ALMOND FILLING In a large bowl combine cream cheese, sugar, sour cream, and cornstarch. Beat with an eletric mixer till smooth. Add eggs and egg yolks, one at a time, beating well after each addition. Beat in raspberry schapps, almond extract, vanilla, and cinnamon. Stir in respberries and almonds. Pour the cream cheese mixture over crust. Bake at 350 for 15 minutes. Lower temprature to 225 and bake for 1 hour and 10 minutes or till the center no longer looks wet or shinny. Remove the cake from the oven and run a knife arounde the inside edge of the pan. Chill, uncovered, overnight. EASY RASPBERRY TOPPING In a small bowl beat whipping cream and sugar with an eletric mixer till stff picks form. Pipe whipped cream around the edge of the cheesecake. Garnish with raspberries.

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