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Marzipan Cheesecake
(Makes one 8-inch cheesecake)
Marzipan is a type of almond paste. The two terms are often used interchangeably but, theoretically,
marzipan is almond paste to which more sugar has been added. This cheesecake recipe includes
not only almond paste but almond extract for a very pronounced almond flavor. You can make it
several days ahead of time and keep it refrigerated; the flavor actually seems to get better the longer
it sits. The raspberry sauce compliments the richness of the cheesecake beautifully but you could
also make the sauce with strawberries or simply drizzle the cake with chocolate sauce.
marzipan is almond paste to which more sugar has been added. This cheesecake recipe includes
not only almond paste but almond extract for a very pronounced almond flavor. You can make it
several days ahead of time and keep it refrigerated; the flavor actually seems to get better the longer
it sits. The raspberry sauce compliments the richness of the cheesecake beautifully but you could
also make the sauce with strawberries or simply drizzle the cake with chocolate sauce.
Ingredients:
Crust:
3/4 cup finely crushed chocolate biscotti
3 tablespoons butter, melted
Filling:
2 (8-ounce) packages cream cheese, room temperature
6 ounces almond paste
1/2 cup sugar
3 eggs
1 teaspoon almond extract
1 cup sour cream
Sauce:
2 cups fresh raspberries, divided
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
Directions:
To make the crust:
Preheat oven to 350 degrees F.
Combine the crushed biscotti and melted butter in a small bowl. Press onto the bottom of an 8-inch springform pan. Bake for 10 minutes. Remove and set aside to cool.
To make the filling:
With an electric mixer, beat the cream cheese and almond paste until well combined. Add the sugar; beat until light and fluffy. Add the eggs, almond extract, and sour cream; beat until combined. Pour the mixture onto the crust and smooth the top. Bake for 55 to 60 minutes, until the center is nearly set when gently shaken. Cool on a wire rack for 30 minutes. Run a sharp knife around the inside of the springform pan; remove the sides of the pan. Allow the cheesecake to cool completely. Cover and refrigerate for 4 to 6 hours before serving.
To make the sauce:
Puree one cup of the raspberries in a food processor. Press the mixture through a sieve to remove the seeds. Put the strained puree in a small saucepan with the sugar, cornstarch, and lemon juice. Heat to dissolve the sugar and thicken slightly. Cool and refrigerate.
To serve:
Place a piece of cheesecake on a dessert plate.
Drizzle with some of the raspberry sauce and garnish with fresh raspberries.
Crust:
3/4 cup finely crushed chocolate biscotti
3 tablespoons butter, melted
Filling:
2 (8-ounce) packages cream cheese, room temperature
6 ounces almond paste
1/2 cup sugar
3 eggs
1 teaspoon almond extract
1 cup sour cream
Sauce:
2 cups fresh raspberries, divided
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
Directions:
To make the crust:
Preheat oven to 350 degrees F.
Combine the crushed biscotti and melted butter in a small bowl. Press onto the bottom of an 8-inch springform pan. Bake for 10 minutes. Remove and set aside to cool.
To make the filling:
With an electric mixer, beat the cream cheese and almond paste until well combined. Add the sugar; beat until light and fluffy. Add the eggs, almond extract, and sour cream; beat until combined. Pour the mixture onto the crust and smooth the top. Bake for 55 to 60 minutes, until the center is nearly set when gently shaken. Cool on a wire rack for 30 minutes. Run a sharp knife around the inside of the springform pan; remove the sides of the pan. Allow the cheesecake to cool completely. Cover and refrigerate for 4 to 6 hours before serving.
To make the sauce:
Puree one cup of the raspberries in a food processor. Press the mixture through a sieve to remove the seeds. Put the strained puree in a small saucepan with the sugar, cornstarch, and lemon juice. Heat to dissolve the sugar and thicken slightly. Cool and refrigerate.
To serve:
Place a piece of cheesecake on a dessert plate.
Drizzle with some of the raspberry sauce and garnish with fresh raspberries.
Marzipan Cheesecake
DESSERTS > CHEESECAKE RECIPES > MARZIPAN CHEESECAKE
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USING EGGS IN RECIPES
Eggs are sold in standard sizes: medium, large, extra-large, and jumbo. Most recipes call for large eggs but if a recipe doesn't specify, assume it means large. In recipes that call for a lot of eggs, substituting one size for another is not a problem. However, as the number of eggs increase, the difference in the amount will become pronounced.
Easily move your eggs in and out of the fridge with the integrated handle. Clear top protects eggs and makes it easy to stack more food or other storage organizers on top of the bin.
PERFECT FOR A
SMALLER-SIZE CHEESECAKE
SMALLER-SIZE CHEESECAKE
When shopping for a springform pan, you want strong construction and easy release design that will let you remove a perfect cheesecake every time.
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