Preheat oven to 325°.Grease a 9" springform pan.Nut Crust
Combine the nuts, butter and sugar in a medium sized bowl then press onto the bottom of the springform pan.
Bake for 10 minutes, remove from oven and set aside.
White Chocolate Cheesecake
On the stovetop in a small pot or in the microwave in a a small bowl, gently melt the white chocolate. Do on medium heat and do not let it burn or over heat as it will ruin the texture of the chocolate. Set aside to let it cool.
In the bowl of a stand mixer, cream the cream cheese on medium-high speed until smooth and creamy, about 1 to 2 minutes. Add the eggs and sugar and beat on medium speed until just combined. Add the cooled white chocolate and vanilla, and beat again. Spread mixture evenly over the cooled crust and tap the pan gently on the counter to settle it in.
Bake for 40 to 45 minutes, or until cheesecake wobbles just slightly through the center, and the edges are just a bit golden. The edges will puff up when baking, and then settle back down once cooled. Remove from the oven and cool completely on a wire rack.
Briskly stir the jelly until it is very smooth. Then spread evenly onto top of cooled cheesecake. Keep refrigerated until served.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (600g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1798 (89%)|
|Amt Per Serving||% DV|
|Total Fat 199.8g||266 %|
|Saturated Fat 112.5g||562 %|
|Monounsaturated Fat 51.9g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 1013.5mg||312 %|
|Sodium 1841.6mg||64 %|
|Potassium 776.4mg||20 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 19.8g|
|Protein 39.8g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2012
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