White Chocolate And Raspberry Cheesecake

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Adapted from bon appetit, february 1994

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Steps

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For crust------------.

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Preheat oven to 350f degrees.

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Place large piece of foil on heavy large baking sheet.

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Set 8x2-inch bottomless heart-shaped cake pan atop foil.

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Wrap foil around outside and 1 inch up sides of pan.

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Butter foil and pan.

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Finely grind cookies and almonds in processor.

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Add butter and blend until mixture forms very moist crumbs.

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Using plastic wrap as aid , press crumbs firmly onto bottom and 2 inches up sides of pan.

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Bake until golden , about 10 minutes.

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Cool.

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Maintain oven temperature.

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For filling--------------.

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Melt white chocolate in top of double boiler over simmering water until smooth , stirring often.

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Remove from over water.

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Using electric mixer , beat cream cheese , sugar , vanilla and peel in large bowl until smooth.

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Add eggs 1 at a time , beating just until combined.

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Beat in white chocolate.

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Spoon half of batter into crust.

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Top with 3 / 4 cup berries.

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Spoon remaining batter over.

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Bake until edges of cake are set but center 3 inches still .

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Ingredients

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vanilla wafer cookies, almonds, unsalted butter, imported white chocolate, cream cheese, sugar, vanilla extract, lemon, rind of, eggs, fresh raspberries, sour cream, raspberries, seedless raspberry jam