Ingredients
-
-
2
-
1
-
1/4
-
-
10
-
4
-
1/2
-
2
-
4
-
2
-
2
-
1
-
2
-
Directions
White Chocolate Cheesecake, This looks so pretty and tastes delicious!!! I can imagine it at a bridal luncheon or even as an untraditional wedding cake Great for Canada Day with the Red/White of if you want to make a Red-White-and Blue cake for the 4th of July, make it one pint raspberries (or strawberries) and 1 pint blueberries But make it over the summer, when fresh berries are readily available, for sure , I served it with a dollop of fresh whipped cream and it was perfect!, Seriously, this is one of the best cheesecakes I’ve ever made! The slightly tartness from the raspberries with the sweetness from the cheesecake filling is so perfect! You can also use it as a base and switch out the flavorings so easily!
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Steps
|
1
Done
|
Make Crust: in Processor, Blend Crumbs and Almonds Until Almonds Are Ground Fine. |
|
2
Done
|
Add Butter and Combine Well. |
|
3
Done
|
Press Into Bottom and 2/3s Up Sides of 10 Inch Springform Pan. |
|
4
Done
|
Preheat Oven to 300 Degrees F. |
|
5
Done
|
Make Filling: Melt Chocolate; Stir Until Smooth. |
|
6
Done
|
in a Large Bowl, Beat Cream Cheese Until Light and Fluffy. |
|
7
Done
|
Add Sugar and Beat in Whole Eggs and Egg Yolks, One at a Time, Beating Well After Each Addition. |
|
8
Done
|
Beat in the Flour and the Vanilla and Add the Melted Chocolate in a Slow Stream, Beating, Until the Filling Is Combined Well. |
|
9
Done
|
Scatter Raspberries Over Bottom of Crust, Pour Filling Over, and Bake Cheesecake For 1 Hour, or Until Top Is Firm to the Touch. Turn Off Oven and Leave Cheesecake in Closed Oven For a Further 1/2 an Hour. |
|
10
Done
|
Let the Cheesecake Cool and Then Chill It, Covered Loosely, Overnight. |
