Ingredients
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
Directions
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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By Mr.s Doan
Dallas Fort Wor...
on May 25, 2012
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Only thing different I did was used cinnamon gram cracker.Other than that this is a great recipe!
By darrenlevine13
sunrise, FL
on July 31, 2011
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This is a great cheesecake. I have only one addition that really made this cake a notch higher. Get a bottle of raspberry jam and drop spoonfuls into the cake just before you are ready for baking. I like to use half the jar. Then with a butter knife, drag swirls through the cake...all over...until you have fully mixed the jam throughout the cake. This both adds great flavor as well as makes a pretty pattern that everyone will like.
By TiramiSusie
Maumelle, AR
on June 09, 2011
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I did a LOT of research before making this cheesecake (comparing other recipes, reading comments, etc. and with my changes, it was absolutely PHENOMENAL. Here's what I did.
For the crust, I added 2 more tbsp of butter and 2 tbsp of sugar. I baked it for five minutes and let it cool.
For the filling, I used 3/4 cup sugar and added a shot of amaretto, which matched the almonds in the crust beautifully! I also added seedless raspberry jam heated a little on top, marbled. It added more raspberry flavor and looked beautiful.
I baked it in a water bath for 55 minutes, then turned off the oven and left it open for about half an hour before cooling and refrigerating.
This cheesecake got fantastic reviews and several friends have already requested it for their birthdays!
Read all 29 reviews