White Chocolate Raspberry Cheesecake
~ from Gourmet magazine, adapted by Kimberley Stewart
The perfect summer cheesecake!
Pre-heat oven to 350 degrees
For the crust
Grind in a blender:
- Generous 2 Cups graham crackers (about 1-1/2 to 2 packages. I use low-fat)
- 1 C slivered, blanched almonds
Pour into a bowl and mix in:
- 1/4 to 1/2 C melted butter – enough to moisten the crumbs so they stick together
- 3 Tbls sugar (optional)
Wrap a 10” cheesecake pan in tinfoil (bottom and sides). Press the crumbs into the pan, going 2/3 up the sides. Be sure to make the bottom is smooth and even.
- 1 C white chocolate chips or chunks, evenly distributed over the bottom crust
- 1 pt. raspberries, evenly distributed over the bottom crust
Bake at 350 degrees for 12 minutes. Remove and cool. Reduce oven temperature to 250 degrees.
For the filling
- Four 8 oz packages of cream cheese (can use 2 packages Neufchatel), beat until creamy
- 4 large eggs + 2 large egg yolks added one at a time, mix well
- 1 tsp vanilla
- 2 Tbl all purpose flour
- 8 oz fine white chocolate
Melt in the microwave or over boiling water on the stove. Melt very slowly and stir often so the chocolate does not clump. When the chocolate is melted and smooth, pour it into the cream cheese mixture, while stirring.
When batter is incorporated, pour slowly into the baked crust, so the chocolate pieces and raspberries stay in place.
Slide the cheesecake into the oven and bake at 250 degrees for 1 hour-20 minutes. The top will be very jiggly, but should be firm to the touch.
Remove from oven and cool completely (I bake this at night and let it cool overnight on the counter.) When cool, cover loosely with plastic wrap and keep in the fridge at least 6 hours. Remove when ready to serve.
Dish a slice onto a place, and serve with three raspberries on the side.