White Chocolate Raspberry Cheesecake

Recipe by flume027
READY IN: 1hr 25mins




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