White Chocolate Raspberry Cheesecake
- 1 cup slivered almonds
- 2 cups graham cracker crumbs
- 14 cup unsalted butter, melted
- 8 ounces fine quality white chocolate
- 4 packages (8 ounce) cream cheese, softened
- 12 cup sugar, plus
- 2 tablespoons sugar
- 4 large eggs
- 2 large egg yolks
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 2 cups raspberries, fresh
- raspberry, fresh
- mint sprig
DirectionsMake crust: Finely grind almonds and crumbs in a food processor.
Add butter, blending until combined.
Press over bottom and 2/3 up side of a 10-inch springform pan.
Make filling: Preheat oven to 350 degrees F.
Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
Beat cream cheese with an electric mixer at medium speed until fluffy.
Beat in sugar.
Add whole eggs and yolks, 1 at a time.
Beat well at low speed and scrape down bowl after each addition.
Beat in flour and vanilla until just combined.
Add melted chocolate in a slow stream, beating until filling is well combined.
Arrange berries in 1 layer over crust and pour filling into crust.
Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
(You can also test the doneness of a cheesecake with a thermometer.
The internal temperature should be 160 to 165 degrees F.
Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack.
(Cake will continue to set as it cools.
) Serve at room temperature or chilled.
Cheesecake can be made 3 days ahead and chilled, covered.