Name: White Chocolate Raspberry Lime Cheesecake
Yield: Makes one 9-inch (23 cm) cheesecake | Serves 12 to 16
Ingredients: 1 tsp (5 mL) vanilla extract; 1 egg yolk, at room temperature; 2 eggs, at room temperature; 4 oz (125 g) white chocolate, chopped; 1 cup (250 mL) fresh raspberries, plus extra for garnish; ½ recipe Snickerdoodles, processed into crumbs, or 2½ cups (625 mL) crumbs from other buttery sugar cookies; ¼ cup (60 mL) unsalted butter, melted; 2 pkg (8 oz/250 g each) cream cheese, at room temperature; 2 Tbsp (30 mL) all-purpose flour; ¾ cup (185 mL) sugar; ½ cup (125 mL) sour cream; 3 Tbsp (45 mL) lime juice; 2 tsp (10 mL) finely grated lime zest

Preparation info

Makes one 9 inch 23 cm ) cheesecake | Serves
12 to 16

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

A crust made from the crumbs of Snickerdoodles helps to make this cheesecake special, but you could use the crumbs from virtually any crunchy sugar cookie. The citrus and berries keep this cheesecake from being too sweet or heavy tasting.

Ingredients

Crust

½ recipe Snickerdoodles, processed into crumbs, or 2½ cups (625 mL)

Method

Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) springform pan.
Stir the cookie crumbs with the melted butter, and press them into the bottom and halfway up the side of the prepared pan.