White Chocolate Raspberry Cheesecake

Total Time:
4 hr 25 min
30 min
3 hr
55 min

16 servings

  • 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
  • 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.

  • Cooks' note: Cheesecake can be made 3 days ahead and chilled, covered.

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