White Chocolate And Raspberry Cheesecake

Recipe by troyh
READY IN: 2mins




  • 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.
  • Cool.
  • 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.