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Tuesday, August 25, 2015

White Chocolate & Almond Amaretto Cheesecake


Ingredients
    For The Crust:
    2 1/2 cup graham cracker crumbs (roughly 2 bags from a box)
    1/4 cup plain almonds, chopped very fine in food processor
    1/4 cup sugar
    1/2 cup unsalted butter, melted
    1 Tbsp. Amaretto
    For The Filling:
    2 (8 oz.) packages Cream cheese, softened
    2 (8 oz.) packages Neufchâtel cheese, softened
    1 1/2 cups sugar
    4 eggs
    3 Tbsp. Amaretto
    1 tsp. almond extract
    3/4 tsp. vanilla extract
    pinch of salt
    1/4 cup almonds, chopped very fine in food processor
    2 oz. Baker's Premium White Chocolate, finely chopped
    For Topping:
    1 (16 oz.) container sour cream
    1/4 cup sugar
    1 tsp. almond extract
    1/2 cup sliced almonds for garnish
Instructions
    Grease a 9 inch Springform Pan and set aside.
    Preheat your oven to 325 degrees.
    Combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto for the crust.
    Spread the crust into your pan evenly and half way up the sides, while pressing down firmly.
    Set aside.
    In your Kitchen Aid Mixer, cream the cheeses with the sugar.
    Add the eggs, one at at time, beating until just combined after each addition.
    Add the almonds, the Amaretto, almond extract, vanilla extract, pinch of salt and combine.
    Stir in the white chocolate.
    Pour the filling into the crust.
    Place your Springform pan on top of a baking sheet and bake for 55-65 minutes, or until the cheesecake is almost set.
    Meanwhile, mix together the topping in a small bowl.
    When the cheesecake is almost set, remove it from the oven and let stand for 5 minutes.
    Spread the sour cream topping evenly over the cheesecake and bake another 5 minutes.
    Remove from the oven and let it cool in the pan for 10 minutes.
    Carefully, take a knife and go around the edges of the pan to loosen, and leaving the cheesecake still in the Spring form pan, move to a cooling rack.
    Sprinkle with sliced almonds.
    After about an hour of cooling, place the cheesecake on a plate, still in the Spring form pan and place in the refrigerator to chill overnight.
    The next day,remove the sides of the pan and slice.
    You can use a long knife dipped in very hot water to slice the cheesecake.
    You can serve the next day, or freeze individual slices, separated with small pieces of parchment paper in a freezer friendly container for your convenience.
    Makes (1) 9 inch cheesecake, about 12 servings.

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