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White Chocolate Raspberry Cheesecake Recipe
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White Chocolate Raspberry Cheesecake

18 vanilla wafer cookies
1 C. macadamia nuts - toasted
4 1/2 T. butter - melted
4 oz. white chocolate - chopped
16 oz. cream cheese - at room temperature
2/3 C. sugar
2 t. vanilla extract
1/2 t. lemon juice
2 large eggs
3/4 C. fresh raspberries
8 oz. sour cream
3 T. sugar
1/2 t. vanilla

For Crust:
Preheat oven to 350F. Finely grind cookies and macadamias in processor. Add butter and blend until mixture forms very moist crumbs. Press crumbs firmly onto bottom and part of sides of 8 inch springform pan. Bake until golden (10 minutes).

For Filling;
Melt white chocolate in microwave, (1 1/2 minutes), stopping every 30 seconds to stir and to make sure it doesn't burn. Set aside. In a large bowl, beat cream cheese, sugar vanilla extract, and lemon juice until smooth. Add eggs, 1 at a time, beating just until combined. Beat in white chocolate. Spoon half the batter into the crust. Top with berries. Top with remaining batter. Bake until cake is set around the edges, but center jiggles slightly (45 minutes). Let cool (20 minutes).

For the Topping:
In a medium bowl, whisk sour cream, sugar, and vanilla. Spoon over cake, spreading to the edge of the pan. Bake 5 minutes. Allow cake to cool and refrigerate overnight. Serve plain or garnish with more berries.


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