| 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
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