Ingredients for White Chocolate Cheesecake
- Graham Cracker Crumbs
- Blanched Slivered Almond
- Clarified Butter
- White Chocolate
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- Eggs
- Egg Yolks
- All Purpose Flour
- 2 teaspoons vanilla extract
- 1 pint fresh raspberries
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How to Make White Chocolate Cheesecake
- **Make the Crust:** In a food processor, combine 1 ½ cups graham cracker crumbs and ½ cup slivered almonds. Process until almonds are finely ground.
- Add ¼ cup (½ stick) melted unsalted butter to the food processor and pulse until evenly combined.
- Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Use the bottom of a measuring cup to create an even layer.
- Preheat oven to 300°F (150°C).
- **Make the Filling:** Melt 12 ounces of white chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth.
- In a large bowl, beat 3 (8-ounce) packages of cream cheese until light and fluffy.
- Gradually add 1 ½ cups granulated sugar, beating well after each addition.
- Beat in 3 large eggs and 3 large egg yolks, one at a time, mixing well after each addition.
- Beat in 2 teaspoons vanilla extract and ¼ cup all-purpose flour. Slowly pour in the melted white chocolate, beating until the filling is smooth and well combined.
- Gently spread 1 pint fresh raspberries over the bottom of the crust.
- Pour the cheesecake filling over the raspberries.
- Bake for 1 hour, or until the center is just set but still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Cover loosely and chill in the refrigerator overnight before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
136g
Fat
115g
Carbs
16g
