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White Chocolate Cheesecake




Source of Recipe


Holiday Cooking 1998






Recipe Introduction


This is to die for!!





List of Ingredients



• 1 cup crushed shortbread cookies (about 3 oz.)
  
• 3 Tbsp. finely chopped, toasted almonds
  
• 1/4 cup butter or margerine, melted
  
• 2 (8 oz.) packages cream cheese, softened
  
• 1 (6 oz.) package white baking bars, melted and cooled
  
• 2/3 cup sugar
  
• 3 eggs
  
• 2/3 cup dairy sour cream
  
• 1 tsp. vanilla
  
• 1 (10 oz.) jar seedless red raspberry preserves
  
• 1 cup fresh red raspberries or frozen loose-pack lightly sweetened red raspberries
  






Instructions



1. For Crust:
   
2. Combine crushed cookies and chopped almonds in a small mixing bowl. Stir in melted butter or margerine. Press mixture evenly onto bottom of an 8-inch springform pan. Set pan aside.
   
3. For filling:
   
4. beat cream cheese and melted baking bars in a large mixing bowl with an electric mixer on medium-high speed until combined.
   
5. Add sugar, beating mixture until smooth.
   
6. Add eggs, sour cream and vanilla. Beat on low speed until just combined. Do not overbeat. Pour filling into crust-lined pan. Place pan on a shallow baking pan in the oven.
   
7. Bake @350 degrees for 45 minutes or till center appears nearly set when gently shaken. (This cheesecake puffs during baking then settles as it cools.) DO NOT OVERBAKE!
   
8. Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes.
   
9. Use a small metal spatula to loosen the sides of the cheesecake from the pan.
   
10. Cool 30 minutes more. Remove sides of pan and cool for another hour. Cover and chill at least 4 hours.
    
11. For Sauce:
    
12. Melt preserves in a small saucepan over low heat. Add berries.
    
13. Heat gently just till sauce simmers; cool.
    
14. To Serve:
    
15. Cut cheesecake into wedges; drizzle some of the sauce over and around each serving. Garnish with mint sprigs if desired.
    






Final Comments


To toast almonds: place almonds in non-stick pan and stir over medium-high heat until starting to brown. I add a tad of butter to assist with the toasting process.