So…I had this packet of Philadelphia Cream Cheese lying around ever since I hit Crawford Market last month. I was obviously going to make a cheesecake out of it, but what kind was the one information that was missing. So I went for a plain cheesecake with Raspberry syrup on top to add a little spunk. Also, instead of the plain biscuit crust, I tried using crushed almonds. Roast the Almonds for 2-5 minutes before crushing them, giving them a toasty flavor!
Raspberry Syrup:
Raspberry preserve
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2 cups (480 ml) water
Zest of one orange
Graham Cracker Crust:
50 gms of graham wafer crumbs or finely crushed Digestive biscuits
50 gms of roasted and crushed Almonds
1 tablespoons granulated white sugar
1/4 cup unsalted butter, melted
Cheesecake Filling:
8 ounces (240 grams) cream cheese, room temperature
1/3 cup granulated white sugar
1/2 tablespoon (4 grams) all purpose flour
1 large egg, room temperature
1 tablespoon heavy whipping cream
1 teaspoon pure vanilla extract

Raspberry Filling: In a medium sized saucepan, place raspberry preserve, sugar, and water. Then, over medium-high heat, cook the ingredients until boiling, stirring to dissolve the sugar. Reduce the heat to medium low and gently boil the filling, stirring often to prevent the filling from burning, until it becomes thick and syrupy. Remove from heat, stir in the zest, and let cool completely before using.
Cheesecake: Grease, or spray with a non stick vegetable spray, a round springform pan. I used a tart pan instead for the peak designs. Preheat oven to 177 degrees C and place the oven rack in the center of the oven.

Crust: In a medium sized bowl combine the graham cracker crumbs, almonds and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the pan. Cover and refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth. Add the egg. Add the cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour the cheesecake filling into the pan.
Bake for 15 minutes and then lower the oven temperature to 120 degrees C and continue to bake for another 60 to70 minutes. Remove from oven. Pour the raspberry sauce on top.
Cover and refrigerate overnight before serving.
Serves about 4-5 people.
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