| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Chocolate, Cheesecakes |
12 |
Servings |
INGREDIENTS
|
|
-DRND29A |
| 3/4 |
c |
Blanched almonds; ground |
| 3/4 |
c |
Quick oats; uncooked |
| 3/4 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
+2 T butter; melted |
| 2 |
pk |
(8oz) cream cheese; softened |
| 1 |
c |
Sugar |
| 16 |
oz |
Sour cream |
| 1 |
ts |
Vanilla extract |
| 8 |
oz |
White chocolate; melted |
| 4 |
|
Egg whites |
| 1/8 |
ts |
Cream of tartar |
| 1 |
tb |
Powdered sugar |
INSTRUCTIONS
Combine first 5 ingredients in medium bowl; blend well. Press into bottom
and 2" up sides of 10" spring form pan. Bake at 350 for 5 min. Cool.
Combine cream cheese and 1 cup sugar; beat at medium speed until fluffy.
Add sour cream and vanilla; mix well. Stir in melted white chocolate. Beat
egg whites at high speed until foamy; add cream of tartar beating until
soft peaks form. Fold egg whites into Cream cheese mixture; spoon into
crust. Bake at 325 degrees for 55 minutes; turn oven off. Leave cheesecake
in oven 30 min., open oven door and leave in an additional 30 minutes.
Cool. Chill 8 hours. Remove from pan. Yield: 10 - 12 servings (From Andra
Schabo)
NOTE: This take some time to put together but is well worth the effort. We
always make this for holidays.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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