White chocolate raspberry cheesecake santacaf
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Graham cracker crumbs |
| 1 | cup | Ground almonds |
| ¼ | cup | Clarified butter in liquid |
| Form | ||
| 8 | ounces | Fine-quality white chocolate |
| 4 | 8oz packages cream cheese | |
| ½ | cup | +2 tablespoons sugar |
| 4 | larges | Eggs |
| 2 | larges | Egg yolks |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Vanilla |
| 2 | pints | Raspberries |
Directions
CRUST
FILLING
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.
Gourmet Magazine December 1992