1 1/4 cup almond flour
1/4 cup packed dark brown sugar
4 Tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
3 cups (24oz) cream cheese
1 cup granulated sugar
2 Tablespoons cornstarch
2 teaspoons vanilla extract
2 Tablespoons Bailey’s Irish Cream
12 ounces white chocolate, melted
2 cups sour cream
3 large eggs
1/2 cup white chocolate, melted
1/2 cup raspberry jam
Preheat the oven to 325 degrees. Grease the bottom and sides of a 9" spring form pan.
Combine the almond flour, brown sugar and melted butter in a small bowl and mix until thoroughly combined.
Press the mixture into the bottom of the spring form pan.
Bake for 15 minutes.
Cool to room temperature before adding filling.
Preheat the oven to 325 degrees.
Fill a 9 x 13 inch pan with about 1 inch of hot water and place into oven.
Using an electric mixer, beat the cream cheese and the sugar just until incorporated. Scrape down bowl as necessary.
Add the cornstarch. Beat on low speed until the cornstarch disappears.
Add the vanilla and Irish Cream, Beat until combined.
Add the sour cream. Beating until combined.
Add the melted white chocolate then the eggs. Beat on low speed until combined.
Pour the batter over the crust in prepared pan.
Place the cheesecake into the “water bath” in the oven. The water should come halfway up the side of the cheesecake pan.
Bake for 45 minutes or until the center is almost set.
Turn off the heat and leave cheesecake in the warm oven with the door ajar for one hour.
Remove from the oven and run a small knife around sides of cake and leave it to cool completely.
Once, the cheesecake has cooled, cover the pan with plastic wrap and place it in the refrigerator for at least 6 hours to overnight.
When ready to serve, melt white chocolate and place spoons of white chocolate and jam alternately, draw a toothpick through to make designs.
13 de julio de 2016
Posted by Brenda A. Ysaguirre at 4:00