White Chocolate Almond Cheescake

Submitted by Iris Edelman

Filling: (for a 6oz. or 9 inch crust) or double for 9 x 13 dish

  • 2 (8oz) packages of cream cheese, softened
  • ½ cup sugar
  • ½ teaspoon vanilla
  • 2 eggs
  • 1 cup chopped white chocolate, divided
  • 1 ready-to-use graham cracker crumb crust (6oz or 9 inch) or see walnut crust recipe below
  • ½ cup chopped almonds
  • Walnut Crust: (double for a 9 x 13 dish)
  • ¼ cup sugar
  • ¼ cup margarine
  • 1 Tbsp. Cake meal
  • 1 Tbsp. Matzah meal
  • 1 cup ground walnuts

Filling:  Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.  Add eggs; mix until blended.  Stir in ½ of the white chocolate.  Pour into crust.  Sprinkle with almonds and remaining ½ of the white chocolate.  Bake at 350 degrees 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight

Crust:  Mix all ingredients together and press into 10 inch pie plate.  Place a greased piece of foil on top of the crust.  Weight with another pie plate.  Bake at 325 degrees for 15 minutes.  Remove place and foil.  Pour in cheesecake batter and bake according to cheesecake directions.

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