White Chocolate Cheesecake

"This looks so pretty and tastes delicious!!! I can imagine it at a bridal luncheon or even as an untraditional wedding cake. Great for Canada Day with the Red/White of if you want to make a Red-White-and Blue cake for the 4th of July, make it one pint raspberries (or strawberries) and 1 pint blueberries. But make it over the summer, when fresh berries are readily available, for sure."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by StaceyLyn78 photo by StaceyLyn78
photo by chia2160 photo by chia2160
Ready In:
1hr 20mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • Make crust: In processor, blend crumbs and almonds until almonds are ground fine.
  • Add butter and combine well.
  • Press into bottom and 2/3s up sides of 10 inch springform pan.
  • Preheat oven to 300 degrees F.
  • Make filling: Melt chocolate; stir until smooth.
  • In a large bowl, beat cream cheese until light and fluffy.
  • Add sugar and beat in whole eggs and egg yolks, one at a time, 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 combined well.
  • Scatter raspberries over bottom of crust, pour filling over, and bake cheesecake for 1 hour, or until top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 an hour.
  • Let the cheesecake cool and then chill it, covered loosely, overnight.

Questions & Replies

  1. Should I use a water bath for this recipe?
     
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Reviews

  1. This is a spectacular recipe. I thought it might be overwhelming with all that cream cheese AND the white chocolate, but it just have it a subtle richness. I served it for company and they were in awe and said it was better than anything they had eating out. I also thought that it seemed like too many berries to put it, so I didn't put a full two pints in, but wished I had - they all would have fit just fine. I also didn't clarify the butter - I wasn't sure how - and the crust was still fine. Thanks for a YUMMY recipe! -Jen Roth
     
  2. Oh my God! Wait, that should be shouted out louder: OH MY GOD!!!! This was one of the most stupendous, incredible cheesecakes that I have had in a long time, and I make a lot of cheesecake! I cheated while making the crust, didn't use clarified butter at all, just tossed the almonds, cookies and softened butter into the food processor and gave it a whirl until totally combined, then pressed the crust into the pan. With two pounds of cream cheese and more than half a pound of white chocolate, this is a big cake. I actually only had two packages of cream cheese in the house so substituted 2 packages of a soft 9% fat white cheese instead. I normally use this white cheese to make my cheesecakes, and the cake came out great, creamy and wonderful tasting. I didn't have any berries (wrong season in this country), so I sprinkled some Skor bits on top instead. It was a big hit with my guests, not to mention my family! (Review amended because I forgot to give it stars! Sorry Evelyn!)
     
  3. this is spectacular! i'm posting a photo for you as it was simply beautiful. my family was super impressed with the way it looked and tasted. "resteraunt quality" was everyone's opinion. the fresh raspberries on the bottom lend a nice tart crunch contrast to the rich cream cheese. the only thing i did differently was to omit the extra egg yolks and i did raise the oven temp to 300, cooked it for 1 1/2 hrs until it was set. i let it cool in the oven, then transfered it to the fridge to cool overnight. it was just perfection!
     
  4. This is a delicious cheesecake. I originally made it for a Sunday School progressive supper. It was really good, but I did not feel the raspberries got the respect they deserve....especially since they aren't cheap....especially at this time of year.. I also did not care for how the berries made the crust soggy.....(at least mine got soggy) The second time I made it and ever since, I left the raspberries out and baked just the cheesecake. I made a glaze with water, cornstarch, sugar and raspberry jello and gently folded in the raspberries after it cooled and ladeled it over the cheesecake as we served it. I feel this way, the cheesecake was delicious on it's own and the raspberry compote was spectacular served on top! It turned out truly delicious and my family loved it. This dessert deserves about 10 stars!!!...:)))
     
  5. Jeannie from Indiana, This cheese-cake is to die for!!! I had been to a place in Chicago called the \
     
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Tweaks

  1. I served it with a dollop of fresh whipped cream and it was perfect!
     
  2. This is a great cheesecake, it is not overpowering at all and is not too sweet. I cut the recipe in half and used splenda instead of sugar and used one light cream cheese and one full fat and it came out perfect, I would definatly recommend trying this recipe.
     
  3. Oh my God! Wait, that should be shouted out louder: OH MY GOD!!!! This was one of the most stupendous, incredible cheesecakes that I have had in a long time, and I make a lot of cheesecake! I cheated while making the crust, didn't use clarified butter at all, just tossed the almonds, cookies and softened butter into the food processor and gave it a whirl until totally combined, then pressed the crust into the pan. With two pounds of cream cheese and more than half a pound of white chocolate, this is a big cake. I actually only had two packages of cream cheese in the house so substituted 2 packages of a soft 9% fat white cheese instead. I normally use this white cheese to make my cheesecakes, and the cake came out great, creamy and wonderful tasting. I didn't have any berries (wrong season in this country), so I sprinkled some Skor bits on top instead. It was a big hit with my guests, not to mention my family! (Review amended because I forgot to give it stars! Sorry Evelyn!)
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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