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White Chocolate Raspberry Cheesecake (Santacafe)
Author/Submitted by:
Gourmet Magazine December 1992
Servings: 1
Categories:
Cheesecakes
/
Chocolate
/
Desserts
/
Fruits
Ingredients: 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
Directions:
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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