Recipe courtesy of Santacafe
White Chocolate Raspberry Cheesecake
- Level: Advanced
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 459
- Total Fat
- 34
- Saturated Fat
- 17
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 22
- Protein
- 9
- Cholesterol
- 146
- Sodium
- 298
- Total: 4 hr 25 min
- Prep: 30 min
- Inactive: 3 hr
- Cook: 55 min
Ingredients
Crust:
1 cup slivered almonds
2 cups graham cracker crumbs (7 ounces)
1/2 stick (1/4 cup) unsalted butter, melted
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)
Garnish: Fresh raspberries, mint sprigs and raspberry coulis
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 F.
- Melt chocolate in a 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 middle of 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.
Cook’s Note
Cheesecake can be made 3 days ahead and chilled, covered.