Recipe courtesy of Santacafe

White Chocolate Raspberry Cheesecake

Getting reviews...
Save Recipe
  • Level: Advanced
  • Total: 4 hr 25 min
  • Prep: 30 min
  • Inactive: 3 hr
  • Cook: 55 min
  • Yield: 16 servings
Share This Recipe

Ingredients

Crust:

Filling:

Directions

  1. 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.
  2. Make filling: Preheat oven to 350 degrees F.
  3. 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.
  4. 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.
  5. Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
  6. 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.
  7. 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.

16m Easy 97%
CLASS
32m Easy 100%
CLASS
30m Easy 98%
CLASS
27m Easy 98%
CLASS
9m Easy 98%
CLASS
Sebastien Rouxel

Raspberry Macarons

26m Advanced 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages