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LOCATION: Recipes >> Desserts Cheesecake >> White Chocolate 09

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White Chocolate Cheesecake
Yield 10-12 servings.

3/4 c almonds, ground
3/4 c oatmeal, uncooked
3/4 c graham cracker crumbs
1/4 c sugar
1/4 c margarine, + 2 TBS., melted

16 oz cream cheese, softened
1 c sugar
16 oz sour cream
1 t vanilla
8 oz white chocolate, melted
4 egg whites
1/8 t cream of tartar
1 tb powdered sugar

Combine first 5 ingredients in a medium bowl; blend well. Press
onto bottom and 2 inches up sides of a 10 inch springform pan. Bake
at 350 degrees for 5 minutes. Cool on wire rack.

Combine cream cheese and 1 cup sugar in a large mixing bowl; beat
at medium speed of an electric mixer until fluffy. Add sour cream
and vanilla; mix well. Stir in white chocolate.

Beat egg whites (at room temperature) in a large bowl at high speed
of an electric mixer until foamy; add cream of tartar, beating
until soft peaks form. Fold egg whites into cream cheese mixture.
Spoon mixture into crumb crust. Bake at 325 degrees for 55 minutes;
turn oven off. Leave cheesecake in oven 30 minutes; partially open
door of oven and leave cheesecake in oven an additional 30 minutes.
Cool, chill 8 hours. Remove from pan.


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