White Chocolate Cheesecake 2

1-1/2 cup flour
1/2 cup sugar
1/2 cup margarine
1/2 cup finely chopped almonds or macadamia nuts, toasted
Four 1 oz. squares white baking chocolate, grated
1 egg, beaten
Eight 1 oz. squares white baking chocolate, chopped
1/3 cup whipping cream
1 tbsp. vanilla
Three 8 oz. pkg. cream cheese, softened
One 14 oz. can sweetened condensed milk
3 eggs

Combine flour and sugar; cut in margarine until mixture resembles coarse crumbs. Stir in remaining ingredients; mix well. Press onto bottom and sides of 9 inch springform pan. Chill. Combine chocolate and cream in double boiler; cook, stirring constantly, over simmering water until chocolate is melted. Stir in vanilla; keep warm. Combine cream cheese and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in chocolate mixture; mix well. Pour over crust. Bake at 325F, 1 hour and 20 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with strawberry and powdered sugar, if desired.

Makes 12 to 14 servings

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Cajun Country -- New Iberia, Louisiana