Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Crust:

  3. 2 1/2 cups chocolate cookie crumbs

  4. 1/4 cup melted butter

  5. Filling:

  6. 8 ounces chopped white chocolate

  7. 32 ounces cream cheese, room temperature

  8. 1/2 cup plus 2 tbsp. sugar

  9. 4 large eggs

  10. 2 large egg yolks

  11. 2 tbsp. all purpose flour

  12. 1 tsp. vanilla extract

  13. 2 cups fresh raspberries

  14. Topping:

  15. 1 1/2 cups sour cream

  16. 1/4 cup sugar

  17. fresh raspberries

Instructions Jump to Ingredients ↑

  1. For crust:

  2. Wrap the outside of a 9 inch springform pan tightly with foil. Stir together the chocolate cookie crumbs and melted butter in a medium bowl until evenly moistened. Press the crust mixture evenly into the bottom of the prepared pan. Refrigerate crust while preparing filling.

  3. For Filling:

  4. Preheat oven to 350 degrees. Place the white chocolate in the top of a double boiler over simmering water. Stir chocolate until melted and smooth. Remove chocolate from over the water. Beat cream cheese and sugar in a large bowl until fluffy. Add eggs and yolks one at a time, beating after each addition. Beat in flour and vanilla. Gradually beat in melted white chocolate. Sprinkle the raspberries over the prepared crust. Pour the filling over the raspberries. Place the cheesecake in a large roasting pan. Add enough hot water to come halfway up sides of the springform pan. Bake cheesecake about 50 to 60 minutes until set. Remove the cheesecake from the water bath. Discard foil and refrigerate cheesecake 1 hour.

  5. For Topping:

  6. Preheat the oven to 400 degrees. Stir together the sour cream and sugar in a small bowl. Spread the sour cream mixture evenly over the top of the cheesecake. Bake 8 to 10 minutes until the topping is set around the edges. Refrigerate cheesecake at least 8 hours.

  7. To Serve:

  8. Run a hot, moist towel several times around the outside of the springform pan. Carefully release pan sides and remove. Sprinkle fresh raspberries over the top of of the cheesecake. Slice with a hot knife and serve.


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