The best delicious White Chocolate Raspberry Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this White Chocolate Raspberry Cheesecake recipe today!
Hello my friends, this White Chocolate Raspberry Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our White Chocolate Raspberry Cheesecake is amazingly delicious, and addictive, everyone will be asking for more White Chocolate Raspberry Cheesecake.
What Makes This White Chocolate Raspberry Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this White Chocolate Raspberry Cheesecake.
Ready to make this White Chocolate Raspberry Cheesecake Recipe? Let’s do it!
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-CRUST-
2 c Graham cracker crumbs
1 c Ground almonds
1/4 c Clarified butter in liquid
Form
FILLING
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
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.
Yields
1 Cake
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