White Chocolate Raspberry Cheesecake Santacafe

WHITE CHOCOLATE RASPBERRY CHEESECAKE SANTACAFE

1 Preparation Time :

Categories : Cakes Cheesecakes

Fruits

Amount Measure Ingredient -- Preparation Method -- -- --

--CRUST--

2 c Graham cracker crumbs

1 c Ground almonds

1/4 c Clarified butter in liquid

Form

--FILLING--

8 oz Fine-quality white chocolate

4 8oz packages cream cheese

1/2 c

2 tablespoons sugar

4 lg Eggs

2 lg Egg yolks

2 T Flour

1 t Vanilla

2 pt Raspberries

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

250F oven for 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 - - - - - - - - - - - - - - - - - -