This is a great cheesecake to make in the summer when berries like blueberries, raspberries and strawberries are in season. Rich and creamy with hints of almond and a gluten free almond crust, it's wonderful topped with fresh berries or the blueberry- raspberry sauce I offer. —inpatskitchen
one 9 inch cheesecake
cups whole almonds, rather finely ground
pure almond extract
softened cream cheese
pure almond extract
gluten free white chocolate chips or baking morsels
6 ounce package fresh raspberries
In This Recipe
Thoroughly mix all ingredients together and pat into the bottom of a 9 inch spring form pan.
Bake the crust in a pre-heated 350F oven for 15 minutes. Remove from oven and cool.
NOTE: The white chocolate in the second part of this recipe should be melted. This part of the recipe has been removed from my editing page.
In a mixing bowl mix the cream cheese, 1/2 cup sugar and almond extract with an electric mixer until well blended.
Add the eggs, one at a time while still mixing.
Stir in the melted white chocolate until fully incorporated.
Spread the mixture over the prepared crust and bake at 350F for 30 to 40 minutes until the center just sets. ( Check at 30 minutes)
Remove from oven and let cool and then refrigerate for at least 4 hours.
For the topping ,heat the blueberries, water and sugar in a saucepan until the berries just begin to soften and burst a little. This will only take a few minutes. Remove the pan from the heat and stir in the raspberries. Let cool and refrigerate until ready to serve.
To serve, top each piece with a couple of spoons of sauce or alternatively serve with fresh berries.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!