Nut Crust

Ingredients Weight Measure
Almonds, roasted, sliced 4 oz.
Pecans, roasted, chopped 4 oz.
Pistachios, roasted 4 oz.
Butter, unsalted 3 oz.

Chocolate Ganache Topping

Ingredients Weight Measure
Chocolate Ganache, melted 16 oz.
TABASCO® brand Original Red Sauce 2 Tbsp.


Ingredients Weight Measure
Cream cheese 3 lbs., 6 oz.
Cake flour 2 oz.
Granulated sugar 18 oz.
Eggs 8 ea.
Heavy cream 5 oz.
Vanilla extract 1 Tbsp.
TABASCO® brand Original Red Sauce 5 Tbsp.
Raspberries 32 oz.


  1. To prepare the Nut Crust, place all the nuts in a food processor and chop into a fine mince. Mix until bonded.
  2. Place nut mixture on the bottom a 10" springform pan.
  3. To prepare the Cheesecake mixture, preheat the oven to 300┬░F.
  4. In large bowl with paddle attachment, cream together the cream cheese until lump free.
  5. Add flour and sugar.
  6. Once the cream cheese mixture is lump free, mix all eggs, heavy cream and vanilla in a bowl after each addition. Then fold in the fresh raspberries.
  7. Pour the batter into a well-buttered nut-crusted bottom springform pan.
  8. Bake in a water bath until set, approximately 1 to 1-1/2 hours.
  9. When the cheesecake cools off completely, add the mixed Chocolate Ganache Topping ingredients and spread evenly.

Yield: 8 servings