Marzipan is a type of almond paste. The two terms are often used interchangeably but, theoretically,
marzipan is almond paste to which more sugar has been added. This cheesecake recipe includes
not only almond paste but almond extract for a very pronounced almond flavor. You can make it
several days ahead of time and keep it refrigerated; the flavor actually seems to get better the longer
it sits. The raspberry sauce compliments the richness of the cheesecake beautifully but you could
also make the sauce with strawberries or simply drizzle the cake with chocolate sauce.
3/4 cup finely crushed chocolate biscotti
3 tablespoons butter, melted
2 (8-ounce) packages cream cheese, room temperature
1/2 cup sugar
1 teaspoon almond extract
1 cup sour cream
2 cups fresh raspberries, divided
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
To make the crust:
Preheat oven to 350 degrees F.
Combine the crushed biscotti and melted butter in a small bowl. Press onto
the bottom of an 8-inch springform pan. Bake for 10 minutes. Remove and set
aside to cool.
To make the filling:
With an electric mixer, beat the cream cheese and almond paste until well
combined. Add the sugar; beat until light and fluffy. Add the eggs, almond
extract, and sour cream; beat until combined. Pour the mixture onto the crust
and smooth the top. Bake for 55 to 60 minutes, until the center is nearly set
when gently shaken. Cool on a wire rack for 30 minutes. Run a sharp knife
around the inside of the springform pan; remove the sides of the pan. Allow the
cheesecake to cool completely. Cover and refrigerate for 4 to 6 hours before
To make the sauce:
Puree one cup of the raspberries in a food processor. Press the mixture
through a sieve to remove the seeds. Put the strained puree in a small
saucepan with the sugar, cornstarch, and lemon juice. Heat to dissolve the
sugar and thicken slightly. Cool and refrigerate.
Place a piece of cheesecake on a dessert plate.
Drizzle with some of the raspberry sauce and garnish with fresh raspberries.
Eggs are sold in standard sizes:
medium, large, extra-large, and
jumbo. Most recipes call for large
eggs but if a recipe doesn't
specify, assume it means large.
In recipes that call for a lot of
eggs, substituting one size for
another is not a problem.
However, as the number of eggs
increase, the difference in the
amount will become pronounced.
USING EGGS IN RECIPES