"Montana style" my version White chocolate huckleberry cheesecake with white chocolate & Amaretto liqueur

Updated at: Thu, 17 Aug 2023 12:01:30 GMT

Step 1

For Cheesecake Batter: • 4 (8 oz.) pkgs.

Step 2

cream cheese, room temp • 1 1/2 cups sugar

Step 3

• 3 oz. Baker's White Baking Chocolate, melted and cooled but still pourable the seeds of one vanilla bean, (can sub 1 Tbl.

Step 4

vanilla extract) 3/4 cup heavy whipping cream • 4 extra large eggs • 1 cup sour cream 1/3 cup white chocolate liqueur, I use Godiva

Step 5

• 3 Tbl. Amaretto Liqueur, I Subst. almond extract

Step 6

• 1/4 cup flour

Step 7

Instructions

Step 8

For Huckleberry Fruit Filling: Place 2 cups of frozen berries and sugar into medium saucepan.

Step 9

Over medium heat, gently stir occasionally and cook until sugar has dissolved, there's some juice, and mixture comes to a boil.

Step 10

Stir in cornstarch slurry, and continue cooking and gently stirring until very thick and clear.

Step 11

Remove from heat and stir in extract and butter until melted.

Step 12

Fold in last 1 cup frozen berries.

Step 13

Set aside to cool.

Step 14

For Almond Shortbread Cookie Crust: Place cookies and almonds in food processor.

Step 15

Process until fine crumbs.

Step 16

While running, stream in melted butter.

Step 17

Press evenly onto bottom and partially up sides of a sprayed 9" springform pan.

Step 18

For Cheesecake Batter: Preheat oven to 325° F.

Step 19

In large mixer bowl, beat cream cheese and sugar until smooth.

Step 20

Beat in vanilla bean seeds.

Step 21

Scrape sides, paddle and bottom and beat again.

Step 22

Starting on low speed, blend in melted and cooled white baking chocolate and heavy cream.

Step 23

(Turn up speed once it's safe to not splatter.)

Step 24

Add eggs, one at a time, beating until just mixed.

Step 25

You don't want to whip them and create air.

Step 26

Mix in sour cream, liqueurs, and flour until smooth.

Step 27

Scrape paddle, sides and bottom of bowl and mix again.

Step 28

Pour a little less than half of the batter into springform pan on top of

Step 29

crust.

Step 30

Sprinkle small dollops of fruit filling over the batter using a 1/2 cup.

Step 31

Pour more cheesecake batter evenly and gently over the fruit filling to within a 1/2" from of the springform pan.

Step 32

the top

Step 33

Evenly sprinkle another 1/2 cup of the filling over the top in small dollops again.

Step 34

With a knife or spoon, cut into fruit filling and swirl a little.

Step 35

Tear a large sheet of foil off, and set pan onto center.

Step 36

Press foil up sides of pan.

Step 37

Place into large roaster.12

Step 38

Open oven and place onto rack that puts cheesecake in the center of your oven.

Step 39

Fill roaster with boiling water to come halfway up the sides of the springform pan.

Step 40

Close door

Step 41

and bake for 1 hour and 45 minutes.

Step 42

When time is up, turn off oven, open door briefly (about 3 "Mississippi" seconds), close door and leave in oven for 1 hour.

Step 43

Remove from oven.

Step 44

Remove springform pan from roaster and foil, and place on a rack to cool.

Step 45

When cooled down, cover top of pan with plastic wrap and refrigerate overnight.

Step 46

• The next day, run a knife around edge to loosen, and pop open springform ring.

Step 47

Remove ring and place cheesecake onto plate or serving stand.

Step 48

*If you have batter and fruit filling left over, just pour the batter into nice-sized, sprayed ramekins.

Step 49

Top with dollops of leftover fruit filling, swirl, and bake for about 45 minutes in 325° oven, or until edges are golden and the cakes no longer jiggle in the middle and are set.

Step 50

Crust and water bath not needed.

Step 51

It'll all get eaten and enjoyed.

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