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Recipe: Almond Mocha White Chocolate Cheesecake
Similar Categories: Almond, Mocha, White, Chocolate, Cheesecake
Yield: 10 Servings
1 1/4 c Crushed vanilla wafers
1 1/2 tb Butter, melted
Filling:
1 1/2 c White chocolate chips or
White almond bark, finely
Chopped
1 1/2 lb Cream cheese
1 1/4 c Granulated sugar
3 Eggs, large or extra large
2 tb Da Vinci Gourmet Almond
Mocha syrup
Topping:
2 c Sour cream
1/2 c Granulated sugar
1/4 c Da Vinci Gourmet Almond
Mocha syrup
Directions Crust
Preheat oven to 325 degrees F.
Crust:
Either process wafers in a food processor or crush with a rolling pin.
Brush 1 1/2 tablespoons melted butter in bottom of 9 or 10" spring
form pan. Sprinkle wafer crumbs in bottom of pan, tilting and tapping
pan to completely cover. Pour white chocolate cream cheese mixture
into pan and bake for 18 minutes. Remove carefully from oven and
allow to cool for 15 minutes.
Filling:
In a double boiler or in a saucepan on very low heat, melt white
chocolate chips or white almond bark. Stir every few minutes with a
rubber spatula. When melted, remove from heat and set aside.
In a food processor fitted with a steel blade, blend cream cheese and
sugar until very smooth. Add eggs one at a time and process to
incorporate.
Add melted chocolate and Almond Mocha syrup, blending until thoroughly
mixed.
Topping While cheesecake cools, pour the sour cream, sugar, and Almond
Mocha syrup into food processor and blend for 10 seconds. Pour
carefully over the top of the cheesecake. Bake an additional 10
minutes and remove from oven. Cool for 30 minutes at room temperature
and refrigerate for a minimum of four hours before serving.
Cheesecake will be unsettled and firm up as it cools.
Tips:
Garnish: toast sliced almonds and gently press around the sides of the
cake
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