Almond Cheesecake with Raspberry Topping
1 cup graham cracker crumbs (about 8 full crackers)
1 cup sliced almonds
6 Tablespoons butter, melted
2 Tablespoons brown sugar
1/4 teaspoon salt
1 7-ounce package almond paste
3 8-ounce packages cream cheese (not reduced fat), room temperature
6 tablespoons sugar
4 large eggs
12 ounces frozen raspberries (or fresh)
1/4 cup water
1/4 cup sugar
2 Tablespoons lemon juice
1 Tablespoon corn starch
Preheat oven to 350 degrees. Butter the bottom of a 10-inch springform pan and put a piece of parchment paper on the bottom (I took the side part off and put it back on over the parchment). Set aside. Put sliced almonds on a cookie sheet and broil for 2 minutes (keep a close eye on this as they are very easy to burn) or until golden brown and toasted. Set aside to cool. In a food processor pulse graham crackers and toasted, sliced almonds until crumbs. In a medium bowl, add the butter, brown sugar, and salt and mix well with a fork. Press mixture into the bottom of your prepared pan. Bake for 7 minutes, or until set.
Break apart and pulse almond paste in a food processor to ensure there are no big chunks. Using the whisk attachment on your stand mixer, beat the almond paste, cream cheese, and sugar for about 2 minutes, or until light and fluffy. Occasionally, scrape down sides of bowl. Mix in eggs until just blended. Pour filling over crust and bake for 15 minutes. Reduce heat to 325 degrees for about 45 minutes longer, or until the center is set and the top looks dry. Remove from oven and let cool.
Puree raspberries and water in a blender. Strain through a fine mesh strainer to get rid of the majority of seeds (if the seeds don't bother you, skip this step). In a small saucepan, combine the raspberries, sugar, lemon juice, and corn starch. Heat over medium-high heat until boiling. Continue boiling for 3-4 minutes or until it's starting to thicken. Remove from heat and cool completely.
Spread sauce over cooled cheesecake and keep in refrigerator until ready to serve.