"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Almond Raspberry Cheesecake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chocolate Almond Raspberry Cheesecake, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
cooking spray
2 cups slivered almonds, toasted and ground
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted

Filling:
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2 large eggs
cup granulated sugar
cup plus 2 tablespoons corn starch, divided
cup Raspberry Preserves
cup Semi-Sweet Morsels

Directions:
Directions:
1. Preheat oven to 350. Lightly coat a springform pan with cooking spray.

2. In a medium bowl, combine almonds, 2 tablespoons sugar and melted butter. Place almond mixture in the bottom of springform pan and press down to form a crust. Bake for 5 minutes, allow to cool slightly. Reduce oven temperature to 300.

3. In a stand mixer bowl or a medium bowl using a hand mixer, whisk cream cheese, softened butter, eggs, cup sugar and cup corn starch, whisk until just combined.

4. In a small bowl, combine raspberry preserves and 2 tablespoons corn starch.

5. Pour half of cream cheese mixture into springform pan, drizzle with half of raspberry mixture. Sprinkle with half of semi-sweet morsels. Repeat to create second layer. To create a marbled appearance, drag a toothpick through the raspberry mixture. Wrap bottom of springform pan in aluminum foil and 2 inches up the sides of the pan.

6. Place springform pan into a roasting pan filled with 1 inch of hot water. Bake in oven for 55 minutes or until center of the cheesecake is set. Turn oven off and leave cheesecake in oven for 30 minutes. Remove from oven and allow to cool for 30 minutes in pan before transferring to refrigerator, chill for 2 hours.

7. To serve: Remove cheesecake from refrigerator and use a thin knife to go around the edges of the springform pan. Remove ring from pan and slice cheesecake. Serve with whipped cream.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
If you like a less tart cheesecake, reduce raspberry preserves to cup and reduce corn starch by 2 teaspoons. Drizzle raspberry preserves on top and reduce cooking time by 15 minutes. You can also mix and match milk chocolate, semi-sweet and white chocolate morsels to taste.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

47W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!