White Chocolate Raspberry Cheesecake

Recipe Ingredients

		Crust
2 cups	292g / 10oz	Graham cracker crumbs
1 cup	146g / 5.1oz	Ground almonds
1/4 cup	49g / 1.7oz	Clarified butter in liquid
		Form
		Filling
8 oz	227g	Fine-quality white chocolate
4		Cream cheese
1/2 cup	99g / 3.5oz	+2 tbs sugar
4 cups	792g / 27oz	Eggs (large)
2 cups	396g / 13oz	Egg yolks (large)
2 tablespoons	30ml	Flour
1 teaspoon	5ml	Vanilla
2		Raspberries

Recipe Instructions

Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well. Press the mixture onto the bottom and two thirds up the sides of a 10-inch Springform pan.

Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat.

In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and 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 well combined.

Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight.

Remove side of pan to serve.

Gourmet Magazine December 1992

Source:
BBC Good Food Magazine Feb 1997

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