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For
The Crust
2 cups graham cracker crumbs
1 cup chopped almonds
1/2
stick unsalted butter -melted
For
The Filling
8 ounces white chocolate
4 -
8ounce packages cream cheese
1/2 cup plus 2 tablespoons sugar
4 large whole eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 large
pints fresh raspberries
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Make the
crust first by blending together the graham cracker
crumbs and almonds until the almonds are fine. Add
the butter, mix together, and press the mixture onto
the bottom and partially up the sides of a
10-inch pan.
In a bowl, slightly warmed while sitting in hot
water from the
sink,
melt the chocolate until it is smooth, and remove
the bowl from the hot water. In a large bowl with
electric mixer, beat the cream cheese until it
is light and fluffy. Add sugar and then
the eggs
and yolks one at a time. Continue the mixing
while
adding the flour, vanilla, and melted white
chocolate.
Spread the raspberries over the bottom of the crust
and
then cover them with the mixture. Bake in over
at 225
degrees for 1
hour, or until the top is firm to touch.
Let the
cheesecake cool in the pan, chill it, covered
loose
overnight, and then
remove the side of the pan. |
