Prep 1 min
Cook 1 min
Adapted from Bon Appetit, February 1994
- 18 vanilla wafer cookies
- 1 cup almonds, toasted
- 4 1⁄2 tablespoons unsalted butter, melted
- 4 ounces imported white chocolate, chopped
- 2 (8 ounce) packages cream cheese, room temperature
- 2⁄3 cup sugar
- 2 teaspoons vanilla extract
- 3⁄4 teaspoon grated lemon, rind of
- 2 large eggs
- 3⁄4 cup fresh raspberries or 3⁄4 cup frozen unsweetened raspberries, thawed,drained
- 1 (8 ounce) container sour cream
- 3 tablespoons sugar
- 1⁄2 teaspoon vanilla extract
- 2 1⁄2 pints raspberries or 1 pint strawberry
- 1⁄2 cup seedless raspberry jam
- For crust------------.
- Preheat oven to 350F degrees.
- Place large piece of foil on heavy large baking sheet.
- Set 8x2-inch bottomless heart-shaped cake pan atop foil.
- Wrap foil around outside and 1 inch up sides of pan.
- Butter foil and pan.
- Finely grind cookies and almonds in processor.
- Add butter and blend until mixture forms very moist crumbs.
- Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
- Bake until golden, about 10 minutes.
- Maintain oven temperature.
- For Filling--------------.
- Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.
- Remove from over water.
- Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
- Add eggs 1 at a time, beating just until combined.
- Beat in white chocolate.
- Spoon half of batter into crust.
- Top with 3/4 cup berries.
- Spoon remaining batter over.
- Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
- Let cool for 20 minutes.
- Using fingertips, press down gently on edges of cheesecake to flatten slightly.
- For topping------------------.
- Whisk sour cream, sugar and vanilla in bowl.
- Spoon over cake, spreading to edge of pan.
- Bake 5 minutes.
- Transfer cake in pan to rack.
- Run small knife around sides of cake.
- Cool completely and chill cake overnight.
- Fold down foil along sides of pan.
- Lift cake pan off cheesecake.
- Transfer cheesecake to platter, discarding foil.
- Cover cake with berries.
- Bring jam to simmer in small saucepan, stirring often.
- Gently brush jam over berries.
Excellent cheesecake!! I read the reviews on epicurious too and decided to make a hazelnut crust. I used my mini-cheesecake pan and they were adorable topped with the fresh raspberries. I will be making these again.
The awesome picture by Nickâ€™s Mom piqued my interest in this fun dessert. The easy to follow recipe has made it a favorite! I used strawberries because I couldnâ€™t find raspberries in Wisconsin in February, but the appearance was still wonderful and the taste a family hit. Making it ahead the night before actually helped with my work schedule. The recipe is very easy to follow- try it!
WOW. This cheesecake was so creamy and delicious. I think that the best thing about it (other than the taste) was how basic it was. I made it with a shortbread crust because I didn't have any pre-made cookies on hand and it turned out fabulous.