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.
- 473.18 ml graham cracker crumbs
- 236.59 ml blanched slivered almond
- 59.14 ml clarified butter, still liquid
- 283.49 g white chocolate
- 4 (907.18 g) package cream cheese, softened
- 118.29 ml sugar, plus
- 29.58 ml sugar
- 4 large eggs
- 2 large egg yolks
- 29.58 ml all-purpose flour
- 14.79 ml vanilla
- 946.38 ml raspberries or 946.38 ml strawberries, rinsed
- 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.