White Chocolate Raspberry Cheesecake Santa Cafe Recipe - Cooking Index
White Chocolate Raspberry Cheesecake Santa Cafe Recipe - Cooking Index
| Crust | ||
| 2 cups | Graham cracker crumbs | |
| 1 cup | Ground almonds | |
| 1/4 cup | Clarified butter in liquid | |
| Form | ||
| Filling | ||
| 8 oz | Fine-quality white chocolate | |
| 4 x | Cream cheese | |
| 1/2 cup | +2 tablespoons sugar | |
| 4 cups | Eggs (large) | |
| 2 cups | Egg yolks (large) | |
| 2 tablespoons | Flour | |
| 1 teaspoon | Vanilla | |
| 2 | Raspberries |
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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