Creme De Cassis Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
NORMA WRENN NPXR56B
2 cup: Vanilla water or butter cookie crumbs,
1/4 cup: Sugar,
1 ounce: Square white chocolate, grated
1/4 cup: Unsalted butter, melted
32 ounce: Cream cheese, softened
1 1/4 cup: Sugar,
3 tsp: Creme de cassis,
pn -salt,
4: Eggs,
3 ounce: White chocolate, shaved
16 ounce: Sour cream,
1/4 cup: Sugar,
1 tsp: Almond extract Additional white chocolate, shaved
Directions:
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 Americas Best Recipes; A 1988
Hometown Collection; Oxmoor House
Source from luhu.jp
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 Americas Best Recipes; A 1988
Hometown Collection; Oxmoor House
Source from luhu.jp