White Chocolate Raspberry Cheesecake
Source of Recipe
Aunt Saunny
For the crust:
1 cup slivered almonds
2 cups graham cracker crumbs (7 ounces)
1/2 stick (1/4 cup) unsalted butter, melted
For filling:
8 ounces fine-quality white chocolate
4 (8-ounce) packages cream cheese, softened
1/2 cup plus 2 tablespoons sugar
4 whole large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups fresh raspberries (11 ounces)
Fresh raspberries, for garnish
Make crust: Finely grind almonds and crumbs in a food processor and add
butter, blending until combined. Press over bottom and 2/3 up side of a
10-inch springform pan.
Make filling: Preheat oven to 350 degrees. Melt chocolate in double
boiler or a large metal bowl set over a saucepan of barely simmering
water, stirring until smooth, and remove from heat. Beat cream cheese with
an electric mixer at medium speed until fluffy, then beat in sugar. Add
whole eggs and yolks, 1 at a time, beating well at low speed and
scraping down bowl after each addition. Beat in flour and vanilla until just
combined, then add melted chocolate in a slow stream, beating until
filling is well-combined. Arrange berries in 1
layer over crust and pour filling into crust. Bake in the middle of the
oven until cake is set 3 inches from edge but center is still wobbly
when pan is gently shaken, 45 to 55 minutes.
Run a thin knife around edge of cake to loosen, then cool completely in
pan on a rack. (Cake will continue to set as it cools.) Serve at room
temperature or chilled.
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