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This recipe for WHITE CHOCOLATE RASPBERRY CHEESECAKE, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene Fite


1 1/4 c. ground shortbread cookie crumbs
1/8 t. almond extract
1/4 c. ground almonds
3 T. butter, melted
2 T. sugar
6 oz. white chocolate, finely chopped
3/4 c. sugar
3 8 oz. pkgs. cream cheese, room temp.
3 T. flour
1/2 lb. Neufchatel cheese, room temp.
1 t. vanilla
5 eggs, room temp.
1/4 t. almond extract.
7 T. whipping cream
8 oz. white chocolate, finely chopped
12 oz. raspberries, pureed and sugared
1/4 c. raspberry jam

Crust: Mix first 4 ingredients and blend in butter to bind the crumbs. Press into bottom of 10" springform pan; bake at 350 degrees for 10 min. Cool and reduce oven temp. to 325 degrees.
Filling: Melt chocolate in double boiler over simmering water, stirring until smooth. Cool to lukewarm. Beat cheeses in large bowl until smooth. Blend in the eggs one at a time. Mix in sugar, flour, vanilla and almond extract. Stir 1 c. of mixture into lukewarm white chocolate and mix into remaining filling in bowl. Pour filling over crust and bake until cheesecake is firm around edges but still moves slightly in the center, about 40 minutes. Cool completely, cover and refrigerate overnight.
Glaze: Bring cream to simmer in sm. saucepan over low heat. Add chocolate and stir until smooth. Spoon glaze over cheesecake top and slightly over edge. Refrigerate until glaze is set. Brush jam and press almonds around sides of cheesecake. Serve with pureed raspberries.




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