Creme de cassis cheesecake

Yield: 12 Servings

Measure Ingredient
2 cups Vanilla water or butter cookie crumbs
¼ cup Sugar
1 ounce Square white chocolate; grated
¼ cup Unsalted butter; melted
32 ounces Cream cheese; softened
1¼ cup Sugar
3 teaspoons Creme de cassis salt
4 \N Eggs
3 ounces White chocolate; shaved
16 ounces Sour cream
¼ cup Sugar
1 teaspoon Almond extract Additional white chocolate; shaved


Combine first 4 ingredients; press in bottom and up sides of a 10-inch springform pan. Chill. Beat cream cheese and 1-¼ cups sugar at high speed of an electric mixer until light and fluffy. Add creme de cassis and salt; mix well. Add eggs, one at a time, beating just until blended after each addition. Fold in shaved chocolate. Pour batter into prepared pan. Bake at 350 degrees for 50 minutes. Let cool 10 minutes. Combine sour cream, ¼ cup sugar, and almond extract. Spread over cheesecake. Bake at 350 degrees for 10 minutes.

Refrigerate cheesecake immediately for at least 8 hours. Garnish with additional shave white chocolate. SOURCE; Beyond Parsley; The Junior League of Kansas City, Missouri America's Best Recipes; A 1988 Hometown Collection; Oxmoor House

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