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White Chocolate Cheesecake
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This looks so pretty and tastes delicious!!! I can imagine it at a bridal luncheon or even as an untraditional wedding cake. 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.
Crust:
2 cups graham cracker crumbs
1 cup blanched slivered almond
1/4 cup clarified butter, still liquid
Filling:
9 ounces white chocolate
4 (8.00 ounces) packages cream cheese, softened
1/2 cup sugar, plus
2 tablespoons sugar
4 large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 tablespoon vanilla
2 pints raspberries or strawberries, rinsed
Crust:
In a processor, blend crumbs and almonds until almonds are ground fine. Add butter and combine well. Press into the bottom and two thirds up the sides of a 10 inch springform pan.
Preheat oven to 300 degrees F.
Filling:
Melt chocolate; stir until smooth. In a large bowl, beat cream cheese until light and fluffy. Add sugar and beat in whole eggs and egg yolks, one at a time, 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 combined well. 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 the closed oven for a further 1/2 an hour.
Let the cheesecake cool and then chill it, covered loosely, overnight.
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