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Raspberry Cheesecake Recipe

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This recipe for Raspberry Cheesecake, by , is from Jesse Bitterman's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl Ross Taylor
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 c. graham cracker crumbs
1 c. blanched almonds (slivered)
1/4 c. clarified butter in its liquid
Filling:
White chocolate (8 oz.)
4 pkgs. cream cheese (8 oz.)
1/2 c. and 2 tsp. sugar
4 eggs (large)
2 egg yolks (large)
2 T. all-purpose flour
1 tsp. vanilla
2 pints of raspberries

Directions:
Directions:
Crust: In food processor, blend together the graham cracker crumbs and almonds until the almonds are ground fine. Add the butter and combine the mixture well. Press into the bottom and 2/3s way up the side of a 10 spring form pan.
Filling: In a metal bowl, set over a pan of barely simmering water, melt the chocolate, stirring until smooth and remove bowl from heat. In a large bowl with an electric mixer, beat the cream cheese until it is light and fluffy, add the sugar and beat the whole eggs and the 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 the raspberries over the bottom of the crust, pour the filling over them and bake the cheesecake in the middle of a preheated 250 oven for 1 hour or until the top is firm to the touch. Let the cheesecake cool in the pan on a rack. Chill it, cover loosely overnight. When ready to serve, remove the side of the pan and cut into thin slices.

Number Of Servings:
Number Of Servings:
1 cake
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This was my first cheesecake. It came out fantastic and I don't usually like cheesecake!

 

 

 

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