Ingredients
- 2 pints raspberries
- 2 tablespoons honey
- 2 tablespoons seedless raspberry jam
- 2 tablespoons orange juice
- 1 tablespoon unsalted butter, melted
- 3/4 cup (6 ounces) cream cheese, softened
- 3/4 cup sliced almonds, toasted and finely chopped
- 12 ounces butter cookies
- 1 teaspoon cinnamon
- 2 cups (1 pound) cream cheese, softened
- 1/4 cup orange juice
- 1 14-ounce can sweetened condensed milk
Chef notes
Who doesn't want a rich and creamy dessert in the warmer months? Don't worry, because this one is incredibly easy. Chilling cream cheese with the cookies and almonds allows it to firm up in this recipe, without the need for an oven. The combination of toasted almonds in the crust, the richness of the cream cheese filling and the raspberries always hits the spot.
Swap option: I love the tartness of raspberries for the sauce but a few pints of fresh strawberries or blackberries would work just as well here.
Preparation
For the sauce:
In the blender, combine the raspberries, honey, jam and orange juice with 2-3 tablespoons cold water. Blend on low speed until smooth. Strain. Keep chilled.
For the crust:
1.Brush the bottom and sides of a 9-inch spring form pan with 1 tablespoon of the melted butter.
2.In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese until smooth.
3.Combine the cookies and cinnamon in a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin.
4.Remove the bowl from the mixer and stir in the cookie crumbs and nuts. Press the crumbs into an even layer in the bottom of the pan. Refrigerate until firm.
For the filling:
In the bowl of a mixer fitted with the paddle attachment, mix the cream cheese on medium speed until smooth, 3-5 minutes. Reduce the speed to low and slowly mix in the orange juice, and then the condensed milk, scraping down the sides of the bowl after each addition.
Spoon the filling over the crust, tapping the sides of the pan to even the filling out. Refrigerate for at least 2 hours or until set.
