Elegance and sophistication is the hallmarkof this stunning dessert! A delicious cream cheese filling witha hint of raspberry preserves and almond top a delicate chocolatecrumb crust. A glazed almond topping completes the festive appearanceof this cheesecake that would be perfect on any dessert buffet!Mary King of Parsons, KS, created this 1st Prize winning recipe.
Recipe: Exquisite GlazedAlmond-Raspberry Swirl Cheesecake
Glazed Almond Topping:1/2 cup granulated sugar1/4 cup water1 cup sliced almonds1 teaspoon amaretto liqueurCrust:1 1/2 cups (about 18 cookies) finely crushedchocolate sandwich cookies2 tablespoons butter, meltedFilling:1 cup (6 ounce) NESTL ® TOLLHOUSE® Premier White Morsels4 (8-ounce) packages cream cheese, softened- divided use3/4 cup granulated sugar1 tablespoon amaretto liqueur3 large eggs1/2 cup sour cream1/3 cup red raspberry preserves1/4 cup NESTL ® TOLL HOUSE®Semi-Sweet Chocolate Morsels
For Glazed Almond Topping: Line bakingsheet with wax paper.
Combine sugar and water in small saucepan.Bring mixture to a boil; cook for 2 minutes. Remove from heat.Stir in almonds and liqueur. Remove almonds from pan with slottedspoon; place on wax paper. Separate with a fork.
For Crust: Combine cookie crumbs and butterin medium bowl. Press mixture onto bottom of ungreased 9-inchspringform pan.
For Filling: Preheat oven to 325°F(160°C).
Place white morsels in uncovered, mediummicrowave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for1 minute; STIR. Morsels may retain some of their shape. If necessary,microwave at additional 10 to 15-second intervals, stirring untilsmooth. Cool slightly.
Beat 3 packages cream cheese, sugar andliqueur in large mixer bowl on medium speed until smooth. Addeggs, one at a time, beating well after each addition. Stir insour cream. Pour half of mixture into crust.
Beat remaining package cream cheese andmelted white morsels in medium mixer bowl on medium speed untilsmooth. Stir in raspberry preserves. Drop half of raspberry mixtureby rounded teaspoonfuls evenly over batter in pan. Pour remainingwhite batter over batters in pan and drop remaining half of raspberrymixture by teaspoonfuls evenly over batter. Swirl batters togetherwith a knife.
Bake for 1 hour 5 minutes. Arrange glazedalmonds around edge of cheesecake. Continue baking for 15 minutesor until edge is set and center moves slightly. Refrigerate atleast 3 hours or overnight.
Place semi-sweet morsels in small, heavy-dutyplastic bag. Microwave on HIGH (100%) power for 20 seconds; kneadbag. Microwave at additional 10- second intervals, kneading untilsmooth. Cut a small hole in corner of bag; squeeze to drizzleover over glazed almonds. Remove side of pan.
Makes 16 servings.
Nutritional Information Per Serving (1/16of recipe): Calories: 660 Calories from Fat: 370 Total Fat: 41g Saturated Fat: 22 g Cholesterol: 110 mg Sodium: 210 mg Carbohydrates:67 g Dietary Fiber: 2 g Sugars: 45 g Protein: 9 g
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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