White Chocolate Truffle and Raspberry Cheesecake
1 1/4 C. finely ground shortbread cookie crumbs
2 T. sugar
1/4 C. ground almonds
1/3 C. melted unsalted butter
2 drops almond extract
4 oz. white chocolate – melted and cooled
2 lbs. cream cheese – room temperature
2/3 C. sugar
3 T. flour
1 t. vanilla
1/4 t. almond extract
1 C. seedless raspberry preserves
4 oz. white chocolate – coarsely chopped
3/4 C. light cream
1/4 t. vanilla
1 10 oz. package frozen raspberries
1-2 T. confectioner’s sugar
warmed apricot jam (about 1/4 cup)
toasted slivered almonds (optional) to decorate sides
white chocolate shavings
Preheat oven to 350°F. Use a 10 inch spring-form pan. Prepare crust by mixing together all ingredients lightly with a fork. Press into pan bottom.
Filling: Melt the white chocolate over simmering water or in the microwave and allow to cool. Cream the cheese with sugar and flour until smooth. Stir some of this mixture (about 1/3 cup) into melted white chocolate (this tempers the chocolate). Place this mixture into main cheese mixture and add vanilla, almond extract and eggs. Pour half of it into prepared pan. Gently place half of (layering) preserves on top, cover with remaining batter, then add remaining preserves. Bake until set and top starts to brown lightly. Refrigerate cake several hours or overnight.
Glaze: Bring cream to a gentle boil. Reduce heat and add chopped chocolate. Over low heat, stir to melt chocolate into cream. Remove from stove. Allow to cool until it is the consistency of a pourable glaze. Pour over center of cake, allowing excess to drip down. Allow glaze to set.
Paint sides with warmed apricot jam and press toasted slivered almonds all around sides.
Raspberry Sauce: Puree raspberries and sugar in blender. Strain to remove seeds, if desired. Serve as a separate sauce with cake.
Garnish cake with fresh whole raspberries and white chocolate shavings.