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White Chocolate Raspberry Cheesecake (Santacafe)

Author/Submitted by: Gourmet Magazine December 1992
Servings: 1
Categories: Cheesecakes / Chocolate / Desserts / Fruits


2  cups  Graham cracker crumbs
1  cup  Ground almonds
1/4  cup  Clarified butter, liquid

8  ounces  White chocolate, fine-quality
32  ounces  Cream cheese
1/2  cup  Sugar, plus 2 tablespoons
4  large  Eggs
2  large  Egg yolks
2  tablespoons  Flour
1  teaspoon  Vanilla
2  pints  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.

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