"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

WHITE CHOCOLATE RASPBERRY CHEESECAKE Recipe

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This recipe for WHITE CHOCOLATE RASPBERRY CHEESECAKE, by , 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!

Contributor:  
Contributor:  
Barbara Hartwig

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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