Raspberry Marzipan Cheesecake

This was for a friend who loves cheesecake, and almonds. It made sense.

Raspberry Marzipan Cheesecake

This recipe comes from Magnolia Bakery. I've adapted it for UK measurements and ingredients.

Ingredients:

Crust:

85g butter, melted

1 1/2 cups crushed digestive biscuits

1/2 cups chopped toasted almonds

Filling:

450g cream cheese, at room temperature

230g marzipan, soft

1 cup white sugar

3 eggs, at room temperature

1 1/2 tsp vanilla extract

720g sour cream, at room temperature

Make sure all ingredients are at room temperature to avoid unsightly cream cheese clumps

Topping:

6 Tbsp raspberry jam

1 tsp lemon juice

Instructions:

Crust:

Preheat oven to 165˚C

Combine the melted butter, crushed digestives and ground almonds

Press into the bottom of a deep 10" springform pan and bake 10 minutes, let cool

I used my silicon pan. It was far too shallow.

Filling:

Beat the cream cheese and marzipan until smooth

Gradually add sugar then beat in the eggs one at a time

Stir in the vanilla extract and sour cream

Pour the mixture over the crust

1. Marzipan + cream cheese, 2. finished filling, 3. filling on crust

Topping:

Whisk together the jam and lemon juice

Drop spoonfuls over the cheesecake batter, and using a sharp knife swirl the jam into a decorative pattern

Bake until the edges are set and the centre is still a little bit wobbly, c.80 minutes

Mine took about 100 minutes, just keep an eye on it

At the end of the baking time, turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour before removing.

Cover and refrigerate at least 12 hours before serving.

My friend's reaction: Oh my f*cking god that's good.