White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake (Santacafe)

Yield: 12 Servings

Ingredients

Crust
2 cn graham cracker crumbs
1 c ground almonds
1/4 c clarified butter
Filling
8 oz white chocolate
2 lb cream cheese
1/2 c sugar; PLUS
2 tb sugar
4 lg eggs
2 lg egg yolks
2 tb flour
1 ts vanilla extract
2 pt raspberries

Instructions

Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well. Press the mixture onto the bottom and two thirds up the sides of a 10-inch springform pan.

Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and beating well after each addition. Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined.

Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight. Remove side of pan to serve.

Recipe from Gourmet Magazine December 1992

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