White Chocolate Cheesecake with Cocoa-Almond Crust
Ready In: 1 hr 30 mins
Serves: 12
Ingredients
Crust
- 1 1⁄2 cups graham cracker crumbs
- 7 tablespoons butter or 7 tablespoons margarine, melted
- 1⁄4 cup chopped almonds
- 3 tablespoons sugar
- 2 tablespoons cocoa
- 1⁄2 teaspoon Amaretto
Cheesecake Layer
- 6 ounces white chocolate, chopped
- 3⁄4 cup whipping cream, divided
- 2 (8 ounce) packages cream cheese, softened
- 3⁄4 cup sugar, plus
- 2 tablespoons sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 2 egg whites
Topping
- 1 1⁄2 cups sour cream
- 1⁄4 cup sugar
- 1 teaspoon vanilla extract
Garnish
- white chocolate, curls
Directions
- Combine first 6 ingredients; stir well.
- Firmly press crumb mixture on bottom and 2 inches up sides of a 9 inch springform pan.
- Bake at 350 degrees for 8 minutes; cool in pan on a wire rack.
- Combine white chocolate and 1/2 cup whipping cream in top of a double boiler; bring water to a boil.
- Reduce heat to low; cook until white chocolate melts, stirring occasionally.
- Let cool.
- Beat cream chees at medium speed of an electric mixer until fluffy; gradually add 3/4 cup plus 2 tablespoons sugaar, beating well.
- Add remaining 1/4 cup whipping cream, beating well.
- Add egg yolks, one at a time, beating after each addition.
- Stir in white chocolate mixture and 1 teaspoon vanilla.
- Beat egg whites at high speed until stiff peaks form.
- Fold into cream cheese mixture.
- Pour batter into prepared crust.
- Bake at 350 degrees for 45 minutes.
- Remove from oven and let cool 15 minutes in pan on a wire rack.
- Increase oven temperature to 475 degrees.
- Combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla; stir well.
- Pour over cheesecake, leaving a 3/4 inch border on edge of cheesecake.
- Return to oven and bank an additional 7 minutes.
- Cool to room temperature in pan on a wire rack.
- Chill at least 8 hours.
- Garnish with chocolate curls if desired.
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