White Chocolate Cheesecake

Name: White Chocolate Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 2 cups graham cracker crumbs; 1 cup blanched slivered almond; 1/4 cup clarified butter, still liquid; 10 ounces white chocolate; 4 (8 ounce) packages cream cheese, softened; 1/2 cup sugar, plus; 2 tablespoons sugar; 4 large eggs; 2 large egg yolks; 2 tablespoons all-purpose flour; 1 tablespoon vanilla; 2 pints raspberries or 2 pints strawberries, rinsed

(32)

Recipe by evelynathens

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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READY IN: 1hr 20mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

Crust
2

cups graham cracker crumbs
1

cup blanched slivered almond
¹⁄₄

cup clarified butter, still liquid
Filling
10

ounces white chocolate
4

(8 ounce) packages cream cheese, softened
¹⁄₂

cup sugar, plus
2

tablespoons sugar
4

large eggs
2

large egg yolks
2

tablespoons all-purpose flour
1

tablespoon vanilla
2

pints raspberries or 2 pints strawberries, rinsed

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.

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