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WHITE CHOCOLATE RASPBERRY CHEESECAKE Recipe

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This recipe for WHITE CHOCOLATE RASPBERRY CHEESECAKE is from Barbara's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups graham cracker crumbs
1 cup slivered almonds
1/2 cup butter, melted
8 oz good quality white chocolate
4 8-oz packages cream cheese, softened
12 cup plus 2 tablespoons sugar
4 eggs
2 egg ;yolks
2 T flour
1 tsp vanilla
2 pints raspberries










Directions:
Directions:
Combine crumbs, and almonds in food processor until almonds are ground fine. Add butter and combine the mixture well. Press into bottom and 2/3 of the way of a 10 inch springform pan that has been sprayed with Pam. Melt the chocolate over simmering water, stirring until it is smooth and melted. In a large bowl, beat the cream cheese until its light and fluffy. Add the sugar and beat in the eggs and yolks one at a time until smooth. Beat in the flour and the vanilla, add the melted chocolate in a slow stream, beating until filling is combined.
Scatter the raspberries over the bottom of the crust, pour filling over them and bake in a 250 degree oven for 1 hour or until the top is firm to the touch. Let the cheesecake cool inthe pan on a rack for an hour. Chill it, covered loosely, overnight and then remove from pan.( I found that it takes more than one hour to bake through)

Number Of Servings:
Number Of Servings:
16

 

 

 

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