White Chocolate Raspberry Cheesecake Santacaf Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
CRUST
2 cup: Graham cracker crumbs,
1 cup: Ground almonds,
1/4 cup: Clarified butter in liquid,
Form,
FILLING
8 ounce: Fine-quality white chocolate,
4: 8oz packages cream cheese,
1/2 cup: +2 tablespoons sugar,
4 large: Eggs,
2 large: Egg yolks,
2 tbsp: Flour,
1 tsp: Vanilla,
2 pint: 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.
Gourmet Magazine December 1992
Source from luhu.jp
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
Source from luhu.jp