| Level: | Advanced |
| Total: | 4 hr 25 min |
| Prep: | 30 min |
| Inactive: | 3 hr |
| Cook: | 55 min |
| Yield: | 16 servings |
Ingredients
- 1 cup slivered almonds
- 2 cups graham cracker crumbs (7 ounces)
- 1/2 stick (1/4 cup) unsalted butter, melted
- 8 ounces fine-quality white chocolate
- 4 (8-ounce) packages cream cheese, softened
- 1/2 cup plus 2 tablespoons sugar
- 4 whole large eggs
- 2 large egg yolks
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 2 cups fresh raspberries (11 ounces)
- Garnish: Fresh raspberries, mint sprigs and raspberry coulis
Instructions
- Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.
- Make filling: Preheat oven to 350 degrees F.
- Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
- Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
- Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
- Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
- Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 459 |
| Total Fat | 34 g |
| Saturated Fat | 17 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 22 g |
| Protein | 9 g |
| Cholesterol | 146 mg |
| Sodium | 298 mg |
Reviews
where are the instructions for the berry coulis????????
It never fails! Delicious. I did add a bit more butter & almonds. I cooked it in a bath water for even cooking
I tried this cheesecake and I have to say, I was a bit disappointed. It wasn’t sweet like I would of wanted, the crust was dry and crumbling down and felt over cooked and I used giraldelly white chocolate and it didn’t even seem to taste like white chocolate at all. It also cracked on top which was disappointing. I read some reviews and I have to say I agree with most of them, I’ll have to tweek this recipe and add some sugar to the crust, add more sugar to the filling, add more chocolate and defenetely cook it less that the 55 min so the crust won’t be well done. Overall my family liked it, but I’m my biggest critic and I will make this again but with a lot of tweaking to make it just right
I have made this for years and it always blows people away at Thanksgiving. I add Nilla Wafers to the crust.
I want to make the cheesecake but have a question about cream cheese. Did you use Philadephia cream cheese? Thanks
This cheesecake is the best one I have ever tasted!!! I am not much for baking, but this is a game changer!!!
This cheesecake was amazinggggg! It came out so smooth and creamy. I didn’t put the raspberries on the bottom but instead heated them up with some raspberry preserves and used it as a topping. So perfect. I also happened to have a fresh vanilla bean on hand that I used instead of extract. This cheescake was so good, I could’ve eaten the whole thing. My only complaint is that my crust didn’t seem the come together so I had to add more melted butter, but other than that perfection!
Amazing cheesecake I substitued strawberries for the raspberries and it was wonderful.
I made this for my daughter’s 16th birthday and it turned out amazing! I love the recipe as is…wouldn’t change a thing. Everyone liked extra raspberries on top.
Great recipe – was my first attempt at baking a cheesecake and found that the recipe was not that difficult. I baked it for about 55 mins and left to cool on the rack for about 3 hours (never put it in the fridge. Turned out smooth and creamy. Served it at a holiday party and got rave reviews…will definitely make it again.