Recipe: Raspberry Cheesecake Recipes for Jayana. Happy Holidays!

Raspberry Cheesecake (Western Version)

Base:
25g (1 oz.) blanched almonds
225g (8 oz.) almond butter biscuits, crushed
100g (4 oz.) butter or margarine, melted
few drops of almond essence

Filling:
450g raspberries
300ml Greek yogurt
150g low-fat soft cheese
15ml powdered gelatin
2 eggs whites
50g icing sugar

To Decorate:
mint leaves

Grease 2.5 liter loose-based heart-shaped cake tin or a 22 cm spring-relase cake tin.

To make the base, lightly toast the almonds, then finely chop. Mix with the biscuits and butter. Add the almond essence. Spoon the mixture into the base of the prepared tin and pack down with the back of a spoon. Chill while making the filling.

To make the filling, puree 225g of the raspberries in a blender or food processor, then press through a sieve. Pour three quarters of the puree into a bowl and reserve. Return the remaining puree to the blender or processor, add the yogurt and cheese and process until well blended. Transfer to a bowl.

Sprinkle the gelatin over 30 ml water in a small bowl and leave to soak for 2-3 minutes. Place the bowl over a pan of simmering water until the gelatin is dissolved.

In a bowl, whisk the egg whites with the icing sugar until very thick and shiny. Fold into the cheese mixture.

Arrange half of the reserved raspberries over the biscuit base. Pour the cheese mixture into the tin. Spoon in reserved puree and swirl with a knife to make a marbled pattern. Sprinkle with the remaining raspberries. Chill for 3-4 hours or until set. To serve, carefully remove from the tin and top with mint leaves.
__________________________________________________
Raspberry Cheesecake
Source: Food Editor Sara Moulton
1998

For the crust:
2 cups graham cracker crumbs
1 cup slivered blanched almonds
1/4 cup clarified butter in its liquid (unchilled) form

For the filling:
8 ounces fine-quality white chocolate (preferably Callebaut) four 8-ounce packages cream cheese, softened
1/2 cup plus 2 tablespoons sugar
4 large whole eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 pints raspberries

Make the crust: In food processor blend together the graham cracker crumbs and the almonds until the almonds are ground fine, add the butter, and combine the mixture well. Press the mixture onto the bottom and two thirds of the way up the side of a 10-inch springform pan.

Make the filling: In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy, add the sugar, and beat the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating until the filling is combined well.

Scatter the raspberrries over the bottom of the crust, pour the filling over them, and bake the cheesecake in the middle of a preheated 250 degrees F. oven for 1 hour, or until the top is firm to the touch. Let the cheesecake cool in the pan on a rack, chill it, covered loosely, overnight, and remove the side of the pan.