White Chocolate Raspberry Cheesecake |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Creamy and delicious. Great for the holidays. Ingredients:
1 1/4 cups graham cracker crumbs |
1 cup almonds, toasted if desired |
3 tablespoons sugar |
5 tablespoons unsalted butter, melted |
4 ounces white chocolate, chopped |
2 (8 ounce) pkges. cream cheese, room temperature |
2/3 cup sugar |
2 teaspoons vanilla |
3/4 teaspoon grated lemon peel |
2 eggs |
3/4 cup frozen thawed drained unsweetened raspberry |
1 (8 ounce) container sour cream |
3 tablespoons sugar |
1/2 teaspoon vanilla |
Directions:
1. For crust.
2. Finely grind almonds in food processor and mix with graham cracker crumbs.
3. Add sugar and mix.
4. Add butter and blend until mixture forms moist crumbs.
5. Press crumbs firmly onto bottom and part of sides of 9 inch springform pan.
6. Bake at 350 degrees for 8-10 minutes until golden.Cool. Maintain oven temperature.
7. For Filling.
8. Melt white chocolate.
9. Beat cream cheese, sugar, vanilla, and lemon peel until smooth.
10. Add eggs, one at a time, beating just until combined.
11. Beat in white chocolate.
12. Spoon half of batter into crust. Top with 3/4 cup of raspberries. Spoon remaining batter over.
13. Bake about 45 minutes.
14. Cool 20 minutes. Maintain oven temperature.
15. For Topping.
16. Whisk sour cream, sugar and vanilla in bowl.
17. Spoon over cake, spreading to edge of pan.
18. Bake 5 minutes.
19. Cool, chill.
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