White Chocolate Raspberry Cheesecake
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
8
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
- For crust.
- Finely grind almonds in food processor and mix with graham cracker crumbs.
- Add sugar and mix.
- Add butter and blend until mixture forms moist crumbs.
- Press crumbs firmly onto bottom and part of sides of 9 inch springform pan.
- Bake at 350 degrees for 8-10 minutes until golden.Cool. Maintain oven temperature.
- For Filling.
- Melt white chocolate.
- Beat cream cheese, sugar, vanilla, and lemon peel until smooth.
- Add eggs, one at a time, beating just until combined.
- Beat in white chocolate.
- Spoon half of batter into crust. Top with 3/4 cup of raspberries. Spoon remaining batter over.
- Bake about 45 minutes.
- Cool 20 minutes. Maintain oven temperature.
- For Topping.
- Whisk sour cream, sugar and vanilla in bowl.
- Spoon over cake, spreading to edge of pan.
- Bake 5 minutes.
- Cool, chill.
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RECIPE SUBMITTED BY
LizCl
Holland, 78