White Chocolate Raspberry Cheesecake
A rich cheesecake featuring raspberries and premium white chocolate.
Ingredients
Graham cracker crumbs
2 cups
Ground almonds
1 cup
Clarified butter (liquid)
1/4 cup
Fine-quality white chocolate
to taste
Cream cheese (packages)
to taste
Sugar
1/2 cup + 2 tablespoons
Eggs
2 large
Egg yolks
2 large
Flour
1 tbsp
Vanilla
1 tsp
Raspberries
to taste
Instructions
1
Make the crust
Mix the graham cracker crumbs and ground almonds, add the clarified butter, and stir until evenly combined. Press the mixture firmly into the bottom and about two-thirds up the sides of a 10-inch springform pan.
2
Make the filling
Melt the white chocolate in a double boiler, stirring until smooth, then remove from heat. In a large bowl, beat the cream cheese with an electric mixer until fluffy; add the sugar, then beat in the whole eggs and egg yolks one at a time, mixing well after each addition. Stir in the flour and vanilla, slowly pour in the melted chocolate, and mix until the filling is completely combined.
3
Bake
Scatter the raspberries over the crust and pour in the filling. Bake in the middle of a preheated 250°F oven for 1 hour, until the top feels firm to the touch. Let the cake cool in the pan on a rack; loosely cover and refrigerate overnight. Remove the pan sides before serving.
