Best 2 Raspberry Almond Cheesecake Recipes

RASPBERRY ALMOND CHEESECAKE BARS

Steps:

• CRUST: ----------------------- Preheat oven to 325*F Line a 9x9 glass dish with non stick foil or parchment paper, making sure to cover sides as well as bottom of pan. In food processor or by hand, combine the flour, sugar, almonds and salt. Pulse 2 or 3 times to mix. If by hand, stir to combine. Add the butter and pulse 8-10 times until the mixture forms large, coarse crumbs the size of small peas. If doing by hand, use a pastry blender to mix all ingredients until large pea sized crumbs form. Press the crust mixture into the bottom and 1 inch up the sides of lined dish. Bake for15-20 minutes until golden golden. ----------------------- FILLING: ----------------------- In a large bowl, blend the cream cheese and sugar until smooth and creamy. Add flour and mix until incorporated. Add the eggs one at a time, beating well after each addition until the batter is smooth. Stir in the cream, vanilla and almond extracts. Gently fold in the raspberries. Pour the batter onto the prepared crust. Bake 30-35 minutes, until the center is set when you give the pan a gentle jiggle. Remove from the oven and, using a butter knife gently loosen the warm cheesecake square from the sides of pan. Let pan cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate until chilled, at least 3 hours or overnight. Using a sharp knife, cut into 16 squares. Serve cold. Store tightly covered in the refrigerator for up to 3 days.

RASPBERRY ALMOND CHEESECAKE

Steps:

• Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Triple Sec, extract and salt. Add eggs; beat on low speed just until combined. , Remove 1 cup batter to a small bowl; stir in spreadable fruit and extract until well blended. Pour plain batter over crust. Drop raspberry batter by tablespoons over plain batter; spread evenly. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until almost set and top appears dull, 50-60 minutes. Remove springform pan from water bath. Let stand for 5 minutes., For topping, combine all the ingredients; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.