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  1. White Chocolate Cheesecake with Macadamia Nut Crust

  2. 18 vanilla wafer cookies

  3. 1 cup macadamia nuts, toasted

  4. 4 1/2 tablespoons butter, melted

  5. 4 ounces white chocolate, chopped

  6. 16 ounces cream cheese, at room temperature

  7. 2/3 cup sugar

  8. 2 teaspoons vanilla extract

  9. 1/2 teaspoon lemon juice

  10. 2 large eggs

  11. 3/4 cup fresh raspberries or frozen (thawed)

  12. 8 ounces sour cream

  13. 3 tablespoons sugar

  14. 1/2 teaspoon vanilla Preheat oven to

  15. 350 degrees F. Finely grind cookies and macadamias

  16. in processor. Add butter and blend until mixture forms very moist

  17. crumbs. Press crumbs firmly onto bottom and part of sides of 8

  18. 10 minutes

  19. 1 1/2 minutes

  20. 30 seconds to stir and to make sure it doesn't burn.Set aside. In

  21. a large bowl, beat cream cheese, sugar vanilla extract, and lemon

  22. juice until smooth. Add eggs, 1 at a time, beating just until

  23. combined. Beat in white chocolate. Spoon half the batter into the

  24. crust.

  25. Top with berries. Top with remaining batter. Bake until cake is

  26. 45 minutes

  27. 20 minutes

  28. In a medium bowl, whisk sour cream, sugar, and vanilla. Spoon over

  29. cake,spreading to the edge of the pan. Bake 5 minutes. Allow cake

  30. to cool and refrigerate overnight. Serve plain or garnish with more

  31. berries.

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