White Chocolate Cheesecake with Almond Macaroon Crust

White Chocolate Cheesecake With Almond Macaroon Crust Recipe

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Lynnda Cloutier


With love from Daring's Kitchen


★★★★★ 3 votes



  • ·
    almond macaroon crust: 1/3 cup butter, melted
  • ·
    3 t. cinnamon sugar
  • ·
    1 1/2 cups macaroon cookie crumbs
  • ·
    1/2 cup chopped almonds
  • ·
    stir together all ingredients until blended. pat mixture on bottom of a 10 inch glass pie plate and bake at 350 for 8 minutes. allow to cool.
  • ·
    white chocolate cheesecake filling: 1 pkg. cream cheese, room temperature, 8 oz
  • ·
    3/4 cup sifted powdered sugar
  • ·
    6 oz. white chocolate, melted
  • ·
    1 1/2 cups cream
  • ·
    1 t. vanilla
  • ·
    1 t. rum

How to Make White Chocolate Cheesecake with Almond Macaroon Crust


  1. Beat cream cheese and sugar until cream cheese is light and fluffy. Beat in
    melted white chocolate. Put bowl in larger bowl with warm water to keep
    chocolate from firming up too rapidly while you whip the cream. Beat cream with
    vanilla and rum until stiff. Remove bowl from water bath and beat in whipped
    cream until blended. Pour mixture into prepared crust and refrigerate until
    firm. Top can be decorated with grated semi sweet chocolate and chocolate
    leaves. Or you may prefer to spoon a little raspberries in syrup on the top at
    serving time. Either are delicious accompaniments. This dessert can be made a
    day ahead and stored in refrigerator. While chocolate can be melted in top of a
    double oiler over hot, not boiling water.
    When you make this glorious dessert, you will wonder how anything so
    extravagantly delicious could be so easy. A further bonus, this mousselike
    cheesecake does not have to be baked and can be assembled in very little time.
    Source: Renny Darling

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About White Chocolate Cheesecake with Almond Macaroon Crust

Course/Dish: Cakes

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