Monday, April 25, 2011
This is such a good cheesecake. I have a long failed history with cheesecakes and I was elated that this one worked...Go Me! The tastiest part is the almond extract in the crust...delicious! I got the recipe from a book I am reading called "The Cherry Cheesecake Murder" and I made my usual small adjustments to make it more me...it is sooooo good! And, I don't like cherries on top so I just bought a can of raspberry filling for the topping...yummy!
2 cups vanilla wafer crumbs (measure after crushing)
2/3 stick butter, melted
1 tsp. almond extract
Pour melted butter and almond extract over cookie crumbs. Press into a 9 inch springform pan that has been sprayed with pam. Press up the sides one inch. Put crust in freezer.
1 cup sugar
3 8 oz. bricks cream cheese (room temp)
3/4 cup mayonnaise
2 cups white chocolate chips
2 tsp. vanilla
Mix sugar, cream cheese and mayo until very smooth. Add eggs one at a time and mix well after each egg. Melt the white chocolate chips in the microwave for about 2 minutes. Let cool for 2 minutes and add to batter. Add vanilla and mix everything together very good. Pull crust out of freezer and pour batter into crust. Place cheesecake onto a foiled lined cookie sheet and bake in a pre-heated 350 degree oven for 55 minutes. Turn oven off and leave cheesecake in there for a couple of hours. Refrigerate cheesecake for at least 8 hours before serving.
Warning: Mine was so ugly and cracked really bad. The edges were raised and I had to cut them off to level it out. I just poured the raspberry filling over the entire thing to cover the ugliness...and trust me, you won't even remember how ugly it was once you have tasted it!....yummy!!!