White Chocolate Cheesecake W Almond Crust Recipes

WHITE CHOCOLATE CHEESECAKE WITH COCOA-ALMOND CRUST

Steps:

• Combine first 6 ingredients; stir well.
• Firmly press crumb mixture on bottom and 2 inches up sides of a 9 inch springform pan.
• Bake at 350 degrees for 8 minutes; cool in pan on a wire rack.
• Combine white chocolate and 1/2 cup whipping cream in top of a double boiler; bring water to a boil.
• Reduce heat to low; cook until white chocolate melts, stirring occasionally.
• Let cool.
• Beat cream chees at medium speed of an electric mixer until fluffy; gradually add 3/4 cup plus 2 tablespoons sugaar, beating well.
• Add remaining 1/4 cup whipping cream, beating well.
• Add egg yolks, one at a time, beating after each addition.
• Stir in white chocolate mixture and 1 teaspoon vanilla.
• Beat egg whites at high speed until stiff peaks form.
• Fold into cream cheese mixture.
• Pour batter into prepared crust.
• Bake at 350 degrees for 45 minutes.
• Remove from oven and let cool 15 minutes in pan on a wire rack.
• Increase oven temperature to 475 degrees.
• Combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla; stir well.
• Pour over cheesecake, leaving a 3/4 inch border on edge of cheesecake.
• Return to oven and bank an additional 7 minutes.
• Cool to room temperature in pan on a wire rack.
• Chill at least 8 hours.
• Garnish with chocolate curls if desired.

ALMOND WHITE CHOCOLATE CHEESECAKE

Steps:

• FOR THE CRUST:.
• Position rack in the center of the oven and preheat ot 350°F.
• Butter 9-inch springform pan with 2 3/4 inch sides.
• Grind shortbreads and almonds in a food processor. Add butter and process until clumps form. Press the dough into the pan bottom. Bake until golden brown - about 8 minutes. Cool crust completely. But maintain oven temperature.
• FOR THE FILLING:.
• In top of double boiler set over barely simmering water, stir white chocolate until it is melted. Remove pan from water.
• Using a mixer, beat cream cheese and sugar in a large bowl until completely blended and smooth. Add sour cream and Amaretto and beat until well-blended. Beat 1 egg at a time, then beat in melted chocolate.
• Pour filling into crust and bake until golden and puffed. Center will be set in just about 1 hour to 1 hour and 20 minutes. Cool pan on rack and refrigerate until cold.
• Before serving, run a knife around the sides of the spring-form pan to loosen the cake. Remove the pan sides and smooth the sides of the cake with a knife or spatula. Transfer the caker to a platter, garnish with additional chopped, toasted almonds and serve.

WHITE CHOCOLATE ALMOND CHEESECAKE

Steps:

• 1. Preheat oven to 325 degrees. Melt white chocolate chips in microwave for 45 sec - 1 min stirring frequently until melted. Set aside to cool. Prepare a 10 inch springform pan. Butter insides and completely wrap outsides of pan with a double layer of heavy duty foil so water from water bath doesn't seep in and make your cheesecake soggy.
• 2. In food processor, put crust ingredients and pulse until almonds are finely chopped. Press into bottom and part way up the sides of springform pan. Chill crust in freezer while making cheesecake batter.
• 3. If you have a large enough food processor bowl, you can make the batter in it. Otherwise use a mixer. Beat creamed cheese until smooth, beat in sugar and eggs 1 at a time. Mix in heavy cream,melted white chocolate, sour cream, cornstarch and flavorings. Pour batter into chilled crust.
• 4. Make a water bath with a pan at least 2 inches bigger than cheesecake pan. Put the larger pan on center oven rack. Place cheesecake in middle and pour hot water in the large pan to 1/2 way up the cheesecake pan.
• 5. Bake cheesecake for 1 hour. While cheesecake is baking, stir together topping ingredients. Since all ovens vary, bake 10-15 minutes longer if after 1 hour it seems too jiggly to spread on the sour cream topping. Spread topping on top of cheesecake carefully and evenly. Bake an additional 15 minutes. Turn off oven and let it sit in oven undisturbed for 1 hour.
• 6. Carefully remove cheesecake from water bath and chill. Refrigerate for at least 6 hours or overnight before serving.
• 7. I love to just put a bag of frozen bing cherries spread over the top. As they thaw they drip juice down into the cheesecake. Yummy. Or you can top this delicious cheesecake with your choice of fresh fruit or fruit topping or just serve plain. Enjoy!

CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.

CHOCOLATE-ALMOND CHEESECAKE

Steps:

• Special equipment: a 9-inch springform pan
• Preheat the oven to 350 degrees F.
• For the crust: Add the chocolate graham crackers and the almonds to a food processor. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
• For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
• For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in the chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
• Bake until the center of the cake is just set, 45 minutes. Let cool to room temperature, then refrigerate until completely chilled.
• Serve cold, with a dusting of powdered sugar if desired.