Thursday, July 7, 2011

White Chocolate Cheesecake

1 cup almonds (whole, slivered, sliced, whatever)
2 cups graham cracker crumbs (2 pkgs)
1/4 cup butter or margarine, melted
1 cup white chocolate chips
4 (8 oz) pkgs cream cheese, softened
1/2 cup plus 2 tbsp sugar
4 large eggs plus 2 yolks
2 tbsp all purpose flour
1 tsp vanilla
(Optional-- you can add fruit on top if desired. I added blueberries and raspberries- about 2 cups of fruit.)

Preheat oven to 350*.
Make crust. Finely grind graham crackers and almonds. Add melted butter. Mix until combined well. Press into bottom and up sides (leave about 3/4 inch at top of sides) of 10-inch springform pan.
Make filling. Melt chocolate in microwave (30 second intervals until smooth). Beat cream cheese in mixer until fluffy. Add sugar. Add eggs and yolks, 1 at a time. Beat in flour and vanilla. Then slowly stream in the melted chocolate. Mix well. Pour on top of crust. Bake for 45-60 minutes (check at 45 minutes- and then every 5 minutes) until cake is set 3 inches from edge. Cool. Serve chilled.

***Chocolate can be melted in a double boiler.

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