White Chocolate Raspberry Cheesecake

READY IN: 1hr 25mins
Recipe by flume027

This recipe is from Sara's Secrets on the Food Network. I saw it and thought it looked really yummy! Let me know how it turns out!

Top Review by Mommy of Three

I have made this cheesecake, which I got from a Food Network Show as well, and let me tell you it is FABULOUS!! One smal difference is the reicpe I followed had Amaretto in it as well. It is a VERY impressive cheesecake, in fact, the two times I made it and brought it to parites, NOBODY believed that I had made it....they all thought It was professionaly made and bought! LOL

Ingredients Nutrition

Directions

  1. Make crust: Finely grind almonds and crumbs in a food processor.
  2. Add butter, blending until combined.
  3. Press over bottom and 2/3 up side of a 10-inch springform pan.
  4. Make filling: Preheat oven to 350 degrees F.
  5. 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.
  6. Beat cream cheese with an electric mixer at medium speed until fluffy.
  7. Beat in sugar.
  8. Add whole eggs and yolks, 1 at a time.
  9. Beat well at low speed and scrape down bowl after each addition.
  10. Beat in flour and vanilla until just combined.
  11. Add melted chocolate in a slow stream, beating until filling is well combined.
  12. Arrange berries in 1 layer over crust and pour filling into crust.
  13. 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.
  14. (You can also test the doneness of a cheesecake with a thermometer. The internal temperature should be 160 to 165 degrees F.).
  15. Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack.
  16. (Cake will continue to set as it cools.) Serve at room temperature or chilled.
  17. Cheesecake can be made 3 days ahead and chilled, covered.

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