White Chocolate Raspberry Cheesecake
Adapted From: Web
Ingredients
1 cup Almonds (slivered)
2 cup Graham Crackers (crushed; about 7 ounces)
1/4 cup Butter (melted)
8 ounce White Chocolate
32 ounce Cream Cheese (4 pkgs; softened)
1/2 cup Sugar (+ 2 Tbs)
4 Egg (whole)
2 Egg Yolks
2 Tbs Flour
1 tsp Vanilla
2 cup Raspberries (fresh; 11 ounces)
Directions
Crust:
Finely grind almonds and graham cracker crumbs in a food processor.
Add melted butter, blending until combined.
Press over bottom and up 2/3 of the side of a 10-inch springform pan.
Filling:
Preheat oven at 350°.
Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water.
Stir until smooth.
Remove from heat; set aside.
Beat cream cheese with an electric mixer at medium speed until fluffy.
Beat in sugar.
Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down the bowl after each addition.
Beat in flour and vanilla until just combined.
Continue beating and add melted chocolate in a slow stream until filling is well combined.
Cheesecake:
Arrange berries in 1 layer over bottom of the crust.
Pour filling into crust (on top of berries).
Bake in the middle of the oven at 350° until cake is set 3 inches from edge, but center is still wobbly when pan is gently shaken; about 45-55 minutes.
Remove from oven.
Run a thin knife around the edge of the cake to loosen.
Cool completely in pan on a rack.
Serve at room temperature or chilled.
Katie Dishes - Two Thumbs Up!
YUMMMMMMM. That's all I have to say. Perfection!
