White Chocolate Raspberry Lime Cheesecake

Who don't love cheesecake?  Most people do but a handful don't. Those who have dairy intolerance will not stand for it. To them it's disgusting. I know that some are affected by 'all-in-your-mind' syndrome when it comes to cheese.  I mean, if you make it into chocolate cheese or any other stronger flavor that covers the cheesy taste, it's alright for them.  They practically enjoy eating them but when it comes to plain cheesecake, they will go 'urgh! how disgusting'.. yeah yeah yeah.. so it's all-in-your-mind kind of thing, doesn't it?  Amazing at how the mind can play with your emotions and actions.

Anyway, I'll be happier if more people don't like cheesecake because I will get a bigger share in it..heehhehee.

This particular recipe is from my newly acquired Anna Olson's Back To Baking cookbook.  I love all her recipes and enjoyed watching her show in AFC.  The only thing that I change from this recipe is, substituting raspberries with blueberries since I have blueberries in my freezer and I used lemon instead of lime.  For the crust, I used my almost expired Famous Amos cookie biscuits which my neighbor gave us a couple of weeks ago.

This is very creamy, melt-in-the-mouth cheesecake.  If you love cheesecake the way I do, I highly encourage you to try this recipe.

THE recipe!

Crust:
2 1/2 cups cookie crumbs from other buttery sugar cookies (I used Famous Amos biscuit cookies)
1/4 cup (60ml) unsalted butter, melted

Filling:
2 pkg (250g each) cream cheese at room temperature
2 tbsp all purpose flour
1/4 cup sugar
1/2 cup sour cream
3 tbsp lime juice (I used lemon juice)
2 tsp finely grated lime zest (I used lemon zest)
1 tsp vanilla extract
2 eggs at room temperature
1 egg yolk
125g white chocolate, chopped
1 cup fresh raspberries (I used blueberries)

1. Pre-heat oven to175dC and great a 9 in springform pan.
2. Stir in the cookie crumbs with melted butter and press them into the bottom of the prepared pan.  Bake for 10mins and cool while preparing the filling.
3. Reduce the oven temp to 150dC. Beat the cream cheese and flour until light and fully. Slowly pour in the sugar while beating.  Beat in the sour cream, lime (lemon) juice, zest, vanilla until blended.  One at a time, add in the eggs and yolk, beating well. By hand, fold in the white chocolate and raspberries (blueberries).
Pour on to the crust.
4. Place the pan on a baking tray and bake for about 40 mins (I baked for 50 - 60 mins) until the outside edges of the cake are set but centre still a little jiggly.  Cool cheesecake at room temperature and then chillin the fridge.