White Chocolate Cheesecake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This looks so pretty and tastes delicious!!! I can imagine it at a bridal luncheon or even as an untraditional wedding cake. Great for Canada Day with the Red/White of if you want to make a Red-White-and Blue cake for the 4th of July, make it one pint raspberries (or strawberries) and 1 pint blueberries. But make it over the summer, when fresh berries are readily available, for sure. Ingredients:
2 cups graham cracker crumbs |
1 cup blanched slivered almond |
1/4 cup clarified butter, still liquid |
10 ounces white chocolate |
4 (8 ounce) packages cream cheese, softened |
1/2 cup sugar, plus |
2 tablespoons sugar |
4 large eggs |
2 large egg yolks |
2 tablespoons all-purpose flour |
1 tablespoon vanilla |
2 pints raspberries or 2 pints strawberries, rinsed |
Directions:
1. Make crust: In processor, blend crumbs and almonds until almonds are ground fine.
2. Add butter and combine well.
3. Press into bottom and 2/3s up sides of 10 inch springform pan.
4. Preheat oven to 300 degrees F.
5. Make filling: Melt chocolate; stir until smooth.
6. In a large bowl, beat cream cheese until light and fluffy.
7. Add sugar and beat in whole eggs and egg yolks, one at a time, beating well after each addition.
8. Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating, until the filling is combined well.
9. Scatter raspberries over bottom of crust, pour filling over, and bake cheesecake for 1 hour, or until top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 an hour.
10. Let the cheesecake cool and then chill it, covered loosely, overnight.
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