Ready in 45 minutes
Bon Appétit, February 1994
Crust (from Gourmet, April 2008)
Recipe called for raspberries but I subbed for strawberries
Cuisine: Main Ingredient: Cheesecake
9 people want to try | 17 have favorited
For the Crust
Preheat oven to 350F with rack in middle.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground.
Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
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. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
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. 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.)
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Passover White Chocolate and Raspberry Cheesecake. Be the first to review it!
BigOven makes mealtime easy!
You may also enjoy:
There are no reviews yet. Be the first!