Creme De Cassis Cheesecake Recipe

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Creme De Cassis Cheesecake Recipe

 



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Creme De Cassis Cheesecake

 

Ingredients


NORMA WRENN NPXR56B

2 cup vanilla water or butter cookie crum, bs
1/4 cup sugar
1 oz square white chocolate, grated
1/4 cup unsalted butter, melted
32 oz cream cheese, softened
1 1/4 cup sugar
3 tsp creme de cassis salt
4 eggs
3 oz white chocolate, shaved
16 oz sour cream
1/4 cup sugar
1 tsp almond extract additional white cho, colate, shaved



 

Preparation

Combine first 4 ingredients; press in bottom and up sides of a 10-inch
springform pan. Chill. Beat cream cheese and 1-1/4 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, 1/4 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

 

 

Servings: 12

 

 

 

 


 

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