Ingredients: |
Ingredients: Vanilla Cookie Crust
1. 1 cup vanilla cookie crumbs (Use about 30 cookies such as Nabisco Nilla Wafer cookies)
2. 2 tablespoons unsalted butter, melted
White Chocolate Raspberry Filling
1. 12 ounces white chocolate, chopped into small pieces
2. 3 (8 ounce) packages cream cheese, room temperature
3. ¾ cup granulated sugar
4. 1½ cups sour cream, room temperature
5. 1 teaspoon freshly squeezed lemon juice
6. 1 tablespoon pure vanilla extract
7. 2 tablespoons all-purpose flour, divided
8. ¼ teaspoon salt
9. 4 large eggs
10. 2½ cups (about 12 ounces) fresh raspberries
Sour Cream Topping
1. 1½ cups sour cream, room temperature
2. 3 tablespoons granulated sugar
3. ½ teaspoon pure vanilla extract
Raspberry Sauce
1. 1 teaspoon cornstarch
2. 2 teaspoons freshly squeezed lemon juice
3. ½ cup seedless raspberry jam
4. 1 tablespoon Chambord or Framboise raspberry liqueur (or substitute cranberry or orange juice)
Garnish
1. About ½ cup fresh raspberries
|
Directions: |
Directions:Instructions
1. Preheat oven to 350 degrees F. Prepare one 9-inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the sides and bottom of pan with 1 tablespoon of melted butter.
Vanilla Cookie Crust
1. In a medium mixing bowl, combine vanilla cookie crumbs and melted butter. Stir until thoroughly mixed and mixture is crumbly.
2. Bake: Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to |
This recipe for Vanilla Cookie Crust is from