| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits, Eggs |
|
Cakes, Cheesecakes, Fruits |
1 |
Cake |
INGREDIENTS
| 2 |
c |
Graham cracker crumbs |
| 1 |
c |
Ground almonds |
| 1/4 |
c |
Clarified butter in liquid |
|
|
Form |
| 8 |
oz |
Fine-quality white chocolate |
| 4 |
|
8oz packages cream cheese |
| 1/2 |
c |
+2 tablespoons sugar |
| 4 |
lg |
Eggs |
| 2 |
lg |
Egg yolks |
| 2 |
tb |
Flour |
| 1 |
ts |
Vanilla |
| 2 |
pt |
Raspberries |
INSTRUCTIONS
CRUST
FILLING
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
A Message from our Provider:
“Where love is, God is. #Henry Drummond”