White Chocolate Raspberry Cheesecake Santacafe


 This recipe serves


  • CRUST Pie crust, standard-type, frozen, ready-to-bake, baked
  • 2 cups graham cracker crumbs Cookies, graham crackers, plain or honey (includes cinnamon)
  • 1 cup almonds, blanched and slivered Nuts, almonds, dry roasted, without salt added
  • 1/4 cup clarified butter in liquid form, unchilled
  • FILLING Pie fillings, canned, cherry
  • 8 oz file quality white chocolate (Callebaut)
  • 4 8 oz packages cream cheese, softened Cheese, cream
  • 1/2 cup +2 tbsp sugar
  • 4 large eggs Egg, whole, raw, fresh
  • 2 large egg yolks Egg, yolk, raw, fresh
  • 2 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 tsp vanilla Vanilla extract
  • 2 pints raspberries Raspberries, raw


Step 1

CRUST: Heat oven to 350. In a food processor blend together the graham cracker crumbs and the almonds until the almonds are ground fine,add butter and combine mixture well. Press into the bottom and 2/3 up the side of a 10" springform pan.

Step 2

FILLING: In a metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Remove bowl from heat . In a large bowl with an electric mixer beat cream cheese until light and fluffy, add sugar add beat in whole eggs and eggyolks one at a time, beating well after each addition.

Step 3

Beat in flour and vanilla and add melted chocolate in a slow stream, beating until the filling is combined well.

Step 4

Scatter raspberries over bottom of the crust, pour filling over them and bake cheesecake in the middle of the preheated 250 oven for 1 hour or til the top is firm to touch.

Step 5

Let cheesecake cool in pan on a rack, chill covered loosely overnight and remove side of pan.

Step 6



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