White Chocolate Cheesecake

Recipe by evelynathens
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement