Lindt Chocolate Stores Great Flavor for this Seasonal Cheesecake

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Seasonal Comfort Food

Kelley Liken, Top Chef contestant and Iron Chef competitor, is known for her approach to seasonal ingredients.  Owner of Restaurant Kelly Liken in Vail, Colorado, Kelly demonstrated this recipe recently on the Today Show.  Winter squash is plentiful and a perfect partner with white chocolate.  This unique cheesecake uses ricotta cheese instead of cream cheese.  This dessert makes an appearance at Liken’s restaurant sometime during the fall season.  She has adapted it to home chefs, so don’t be shy, grab the pumpkin and a couple of bars of Lindt white chocolate and impress your friends.

Pumpkin Cheesecake with White Chocolate Almond Crust


White chocolate almond crust

¾ cup white chocolate, chopped

¾ cup toasted almonds

2/3 cup brown sugar

3 cups flour

½ teaspoon salt

1 cup butter

2 each eggs, slightly beaten

1-2 tablespoons heavy cream, if needed

Pumpkin cheesecake

20 ounces ricotta

6 ½ ounces sugar

1 ¼ ounces corn starch

½ teaspoon salt

2 each eggs

3 each yolks

1 teaspoon vanilla

1 cup pumpkin puree

¼ cup brandy


For white chocolate almond crust: In a food processor, pulse the white chocolate and the almonds with the brown sugar until coarsely ground.   Add the flour and salt, pulse to blend.   Add the butter and pulse just until butter is the size of a large pea.    Turn out into a mixing bowl.   Add the egg and toss with your hands until mixture is very crumble.   Add cream if needed.   Mixture should clump when squeezed in your hand.   Sprinkle in a spring form pan and press down to form even layer on bottom and sides.   Chill.   Bake at 350 degrees for about 15 minutes, until lightly brown.

For pumpkin cheesecake: In a mixing bowl, beat ricotta until smooth.    Add sugar, corn starch, and salt.   Add eggs one at a time. Add cream, pumpkin puree and the brandy.   Pour pumpkin cheesecake batter on top of baked crust.   Bake in a water bath at 350 degrees for 40 minutes.

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