Recipe for cooking chocolate, almond and raspberry cheesecake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Chocolate, Almond and Raspberry Cheesecake

1 tsp. butter or butter replacement
1 c. ground almonds
1 lb. milk chocolate, chopped
32 oz. cream cheese, softened
1/2 c. butter or butter replacement, softened
1/3 c. milk
2 Tbsp. raspberry liqueur, amaretto or milk
4 eggs
1 egg yolk
1 c. raspberries
1/2 c. sliced almonds, toasted
1 ounce white baking bar or milk chocolate, chopped

Grease the bottom of a 9-in. springform pan with the 1 tsp. butter or butter replacement. Press ground almonds onto the bottom of the greased pan.

Melt the 1 lb. milk chocolate; cool. Set pan and chocolate aside.

For filling, in a lrg. mixing bowl beat the melted chocolate, cream cheese, 1/2 c. butter or butter replacement, 1/3 c. milk and liqueur or milk with an electric mixer on med. to high speed until combined. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Pour filling into the prepared springform pan. Place on a shallow baking pan on the oven rack. Bake at 350 degrees F about 55 mins. or until 1 to 2 in.es of outside edges appear set when shaken.

Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 mins..

Loosen cheesecake from sides of pan and cool for 30 mins. more.

Remove sides of the springform pan. Cool completely, then chill in the refrigerator for 4 to 24 hours before serving.

Just before serving, gently toss together the raspberries and sliced almonds. Mound the raspberry mixture in the center of the cheesecake.

Melt the 1 ounce white baking bar or milk chocolate. Drizzle over the raspberry mixture in a zigzag pattern.