White Chocolate Raspberry Cheesecake Santacafe Recipe

Step 1

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.

Step 2

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.

Step 3

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

Things You'll Need

  • 2c Graham cracker crumbs
  • 1c Ground almonds
  • 1/4c Clarified butter in liquid
  • Form
  • 8oz Fine-quality white chocolate
  • 4 8oz packages cream cheese
  • 1/2c +2 tablespoons sugar
  • 4lg Eggs
  • 2lg Egg yolks
  • 2T Flour
  • 1ts Vanilla
  • 2pt Raspberries

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