One of my favorite desserts is cheesecake! I am always looking for new ways to adapt the classic recipe. So here is one that I came up with that my coworkers and I couldn't even wait for it to cool before eating. Sadly, no time to take a photo.
Crust:
1/3 c. Almonds (crushed)
2 c. Chocolate Graham Crackers (crushed)
3 T. butter melted
Mix together ingredients and press firmly to the bottom of a 9 x 2 3/4 spring form pan that has been greased. Allow the crust to cover a small portion of the sides of the pan. Bake in a 325*F. oven for approximately 10-15 minutes. Pull from oven and allow to cool while preparing cheesecake filling.
Filling:
3/4 c. white chocolate chips (melted)
5 8 oz. cream cheese packages
1 c. sugar
3 T. flour
1 T. vanilla paste (you can get this any cooking store and it works wonders, a bit bolder than extract)
1/2 c. sour cream
4 eggs (add one at a time when blending)
Center:
1/3 c. Raspberry preserves
1/4 c. white chocolate (lightly melted)
Begin filling by slowly melting the chocolate chips. With and electric mixer blend cream cheese, sugar, flour, and vanilla paste. Slowly added cooled melted chocolate while blending, then add sour cream and eggs one at a time). When the mixture is blended well add half the mixture to the crust in the spring form pan.
Take the Raspberry preserves and melted white chocolate and blend together. Dollop this mixture into the half of the filling poured into the spring form pan, top with remaining filling.
Place in oven at 325*F. for 45 minutes to an hour. Allow to cool and refrigerate for 1 to 3 hours (or over night). Cut and serve.
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