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Try this White Chocolate Raspberry Cheesecake recipe, or contribute your own. "Cheesecakes" and "Cakes" are two of the tags cooks chose for White Chocolate Raspberry Cheesecake.
"The recipe went well the only thing I would have to add is that the measurements aren't portioned properly. I was able to make two cheesecakes with plenty of batter left to even make mini cheesecakes if I wanted to."- Sydcooks
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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
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Sydcooks 2 years agoThe recipe went well the only thing I would have to add is that the measurements aren't portioned properly. I was able to make two cheesecakes with plenty of batter left to even make mini cheesecakes if I wanted to.
Jilleve16 3 years agoThis recipe is fantastic! I switched the raspberries for strawberries and loved every bite!!