Try this White Chocolate Raspberry Cheesecake recipe, or contribute your own.
Suggest a better descriptionCrust: 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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Serving Size: 1 Cake (3629g) | ||
Recipe Makes: 1 | ||
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Calories: 9537 | ||
Calories from Fat: 5704 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 633.8g | 845 % | |
Saturated Fat 289.1g | 1446 % | |
Monounsaturated Fat 207.5g | ||
Polyunsanturated Fat 55.5g | ||
Cholesterol 8661.9mg | 2665 % | |
Sodium 5854.9mg | 202 % | |
Potassium 5477.8mg | 144 % | |
Total Carbohydrate 726.6g | 214 % | |
Dietary Fiber 58.9g | 236 % | |
Sugars, other 667.7g | ||
Protein 277.5g | 396 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9537
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