White Chocolate Raspberry Cheesecake Recipe

Yield: 12 servings.

Cook Time:25 min. Bake: 1 hour 20 min. + chilling

Ingredients

For the crust:

1 cup slivered almonds

2 cups graham cracker crumbs (7 ounces)

1/2 stick (1/4 cup) unsalted butter, melted

For Filling:

8 ounces fine-quality white chocolate

4 (8-ounce) packages cream cheese, softened

1/2 cup plus 2 tablespoons sugar

4 whole large eggs

2 large egg yolks

2 tablespoons all-purpose flour

1 teaspoon vanilla

2 cups fresh raspberries (11 ounces)

Fresh raspberries, for garnish

Directions

• Make crust: Finely grind almonds and crumbs in a food processor and 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.
• Melt chocolate in 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, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
• Beat in flour and vanilla until just combined, then 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 the middle of the oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
• 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.