RASPBERRY ALMOND CHEESECAKE
My son requests this cheesecake for his birthday cake every year, and our school auction committee asks me to make it for their annual auction. It's definitely one of the best cheesecakes I make. -Diane Schumann, Fredonia, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 14 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 558 calories, Fat 38g fat (23g saturated fat), Cholesterol 173mg cholesterol, Sodium 340mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
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Sailor Roberts
[email protected]I've made this cheesecake several times now, and it's always a hit. It's the perfect dessert for any occasion.
provat preyo
[email protected]This cheesecake is so easy to make, and it always turns out perfectly. I love that I can make it ahead of time and it's still just as good the next day.
jeffrey alleger
[email protected]This cheesecake is a little pricey, but it's worth it. It's made with high-quality ingredients and it tastes amazing.
Nosisa Mnguni
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The crust was the perfect balance of crunchy and crumbly, and the filling was creamy and not too sweet.
Jaclyn Gerlach
[email protected]This cheesecake is perfect for any occasion. It's elegant and delicious, and it's sure to impress your guests.
Abel Asare
[email protected]I love raspberries and almonds, so I was excited to try this cheesecake. It didn't disappoint! The crust was buttery and the filling was creamy and smooth. The raspberries added a nice tartness.
Digital Bd Welcome TiTu
[email protected]This cheesecake was okay, but I've had better. The crust was a little too thick and the filling was a little too dense.
Ruth Nyadore
[email protected]I was really looking forward to this cheesecake, but I was disappointed. The crust was dry and crumbly, and the filling was too sweet.
Michael Kyalo
[email protected]This cheesecake is a must-try for any cheesecake lover. It's creamy, tangy, and packed with raspberry flavor.
Romjan Khan
[email protected]I love this cheesecake! It's so easy to make and always turns out perfectly. The crust is crispy and the filling is creamy and smooth.
Kashaf Nayab
[email protected]This cheesecake was a little more work than I expected, but it was totally worth it. It's so rich and creamy, and the raspberry almond flavor is amazing.
Md Jifat
[email protected]I've made this cheesecake twice now, and it's always a crowd-pleaser. It's the perfect balance of sweet and tart, and the crust is to die for.
Abrar Ch
[email protected]This raspberry almond cheesecake was a hit at our party! The crust was buttery and flavorful, and the cheesecake filling was creamy and tangy. The raspberries added a beautiful pop of color and a sweet-tart flavor.