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White Chocolate Raspberry Cheesecake With Macadamia Crust

Source of Recipe

Angelique


Recipe Introduction

The divine combination of the macadamia-vanilla wafer crust, white chocolate and raspberries makes this cheesecake irresistible.

List of Ingredients

White Chocolate Raspberry Cheesecake With Macadamia Crust


18 vanilla wafer cookies
1 cup macadamia nuts - toasted
4 1/2 tablespoons butter - melted
4 ounces white chocolate - chopped
16 ounces cream cheese - at room temperature
2/3 cup sugar
2 teaspoons vanilla extract - 1/2 inch thick
1/2 teaspoon lemon juice
2 large eggs
3/4 cup fresh raspberries
8 ounces sour cream
3 tablespoons sugar
1/2 teaspoon vanilla



Recipe

For Crust

Preheat oven to 350 degrees F.

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.