Submitted by jen LUVS REVIEWS
Crust Ingredients
18 vanilla wafer cookies | 1 c. almonds, toasted | |
4 ½ tbsp unsalted butter, melted |
Filling Ingredients
4 oz. imported white chocolate, chopped | 1 8oz. packages of cream cheese, room temp | |
2/3 c. sugar | 2 tsp vanilla extract | |
¾ tsp grated lemon peel | 2 large eggs | |
¾ c. fresh raspberries or frozen unsweetened, thawed, drained |
Topping Ingredients
1 8oz. container sour cream | 3 tbsp sugar | |
½ tsp vanilla extract | 2½ pint baskets raspberries | |
½ c. seedless raspberry jam |
Crust Directions
- Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet.
- Set 8″x2″ bottomless heart-shaped cake pan atop foil. (If unavailable, use 8″ spring form pan; omit foil.)
- Wrap foil around outside & 1″ up sides of pan. Butter foil & pan. Finely grind cookies & almonds in processor.
- Add butter & blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom & 2″ up sides of pan.
- Bake until golden, about 10 minutes.
- Cool. Maintain oven temperature.
Filling Directions
- 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 & 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 ¾ c. berries. Spoon remaining batter over.
- Bake until edges of cake are set but center 3″ still moves when cake is shaken, about 45 minutes.
- Cool 20 minutes. Maintain oven temperature.
- Using fingertips, press down gently on edges of cheesecake to flatten slightly.
Topping Directions
- Whisk sour cream, sugar & 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.
- 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. (Can be prepared 3 hours ahead; chill.)