posted by Linda in San Diego 05-27-98 11:19 AM
White Choc.Cheesecake with Vanilla Macademia Nut Crust
For the Crust
18 vanilla wafer cookies
1 cup macadamia nuts, toasted
4 1/2 tablespoons butter, melted
For the Filling
4 ounces white chocolate, chopped
16 ounces cream cheese, at room temperature
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon lemon juice
2 large eggs
3/4 cup fresh raspberries or frozen (thawed)
For the Topping
8 ounces sour cream
3 tablespoons sugar
1/2 teaspoon vanilla
For Crust
Preheat oven to 350 degrees F. Finely grind cookies and
macadamias in processor. Add butter and blend until mixture forms very moist crumbs. Press crumbs firmly onto bottom and part of sides of 8 inch springform pan.Bake until golden (10 minutes).
For Filling
Melt white chocolate in microwave, (1 1/2 minutes), stopping
every 30 seconds to stir and to make sure it doesn't burn.Set aside. In a large bowl, beat cream cheese, sugar vanilla extract, and lemon juice until smooth. Add eggs, 1 at a time, beating just until combined. Beat in white chocolate. Spoon half the batter into the crust. Top with berries. Top with remaining batter. Bake until cake is set around the edges, but center jiggles slightly (45 minutes). Let cool (20 minutes).
For the Topping
In a medium bowl, whisk sour cream, sugar, and vanilla.
Spoon over cake, spreading to the edge of the pan. Bake 5 minutes. Allow cake to cool and refrigerate overnight. Serve plain or garnish with more berries.