raspberry white chocolate cheesecake

How To Make raspberry white chocolate cheesecake

• 1

  For crust:. 1.) Combine crushed cookies and chopped almonds in a small mixing bowl; 2.) Stir in melted butter or margarine. 3.) Press mixture evenly onto bottom of an 8-inch springform pan. Set pan aside.
• 2

  For filling:. 1.) Beat cream cheese and melted baking chocolate in a large mixing bowl with an electric mixer on medium-high speed until combined. 2.) Add sugar, beating mixture until smooth. 3.) Add eggs, sour cream and vanilla; beat on low speed until just combined. DO NOT OVERBEAT. 4.) Pour filling into crust-lined pan.
• 3

  Place pan on a shallow baking pan in the oven. Bake at 350°F for 45 minutes or until center appears nearly set when gently shaken. (This cheesecake puffs during baking then settles as it cooks); DO NOT OVERBAKE!
• 4

  Remove springform pan from baking pan and cool on wire rack for 15 minutes.
• 5

  Use a small metal spatula to loosen the sides of pan and cool for another hour.
• 6

  Cover and chill for an additional 4 hours.
• 7

  For sauce:. 1.) Melt preserves in a small saucepan over low heat. 2.) Add berries. 3.) Heat gently just until sauce simmers; cool.
• 8

  To serve:. Cut cheesecake into wedges and drizzle some of the sauce over and around each serving.
• 9

  TIP: to toast almonds, place almonds in a non-stick pan and stir over medium-high heat until they start to brown. I add a tad of butter to assist with the browning process.
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