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Berry Good White Chocolate Cheesecake




Source of Recipe


Internet


List of Ingredients




2 tsp. margarine or butter
¾ cup ground toasted almonds
4 tbsp. all-purpose flour (divided)
1 6-ounce package white chocolate baking squares
4 8-ounce packages reduced-fat cream cheese, softened*
1 cup sugar
2 tsp. finely shredded lemon peel or orange peel
1 tsp. vanilla
5 eggs
1/2 cup milk
1/3 cup strawberry jelly
Fresh red raspberries, blackberries, and blueberries


Recipe



Preheat oven to 375Û«.

Use the margarine or butter to grease bottom and sides of a 10-inch spring form pan. Stir together almonds and the 2 tablespoons flour. Press ground almond mixture onto the bottom of the spring form pan. Set pan aside.

In a heavy small saucepan melt the white chocolate baking squares over very low heat, stirring occasionally. Set aside to cool slightly.

Meanwhile, in a large mixing bowl beat cream cheese, sugar, the 2 tablespoons flour, the lemon or orange peel, and vanilla with an electric mixer on medium to high speed until combined. With the mixer running, slowly add the melted white chocolate, beating until combined. Add eggs all at once, beating on low speed just until combined (do not over beat). Stir in milk.

Pour filling into prepared spring form pan. Place spring form pan on a shallow baking pan. Fill bottom of pan with water. Bake about 55 minutes or until center appears nearly set when shaken gently. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan; cool 30 minutes. Remove sides of pan; cool cheesecake completely. Cover and chill for at least 4 hours or up to 48 hours.

Transfer cheesecake to cake stand or dessert platter. In a small saucepan heat and stir strawberry jelly over low heat until melted. Remove from heat. Using a pastry brush, generously brush the jelly over top of the cheesecake. Arrange berries on cheesecake. Cover with plastic wrap; chill up to 4 hours before serving. Makes 16 to 20 servings.