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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (214g) Recipe makes 12 servings |
||
| Calories 663 | ||
| Calories from Fat 432 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 48.1g | 73% | |
| Saturated Fat 25.1g | 125% | |
| Monounsaturated Fat 16.0g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 202mg | 67% | |
| Sodium 358mg | 14% | |
| Potassium 367mg | 10% | |
| Total Carbohydrate 47.1g | 15% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 32.1g | ||
| Protein 14.1g | 28% | |
White Chocolate Cheesecake
By: evelyn/athens
Jun 24, 2003
This looks so pretty and tastes delicious!!! I can imagine it at a bridal luncheon or even as an untraditional wedding cake. Great for Canada Day with the Red/White of if you want to make a Red-White-and Blue cake for the 4th of July, make it one pint raspberries (or strawberries) and 1 pint blueberries. But make it over the summer, when fresh berries are readily available, for sure.
SERVES 12
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1 cup blanched slivered almond
- 1/4 cup clarified butter, still liquid
Filling
- 10 ounces white chocolate
- 4 (8 ounce) packages cream cheese, softened
- 1/2 cup sugar, plus
- 2 tablespoons sugar
- 4 large eggs
- 2 large egg yolks
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla
- 2 pints raspberries or strawberries, rinsed
Directions
1
Make crust: In processor, blend crumbs and almonds until almonds are ground fine.2
Add butter and combine well.3
Press into bottom and 2/3s up sides of 10 inch springform pan.4
Preheat oven to 300 degrees F.5
Make filling: Melt chocolate; stir until smooth.6
In a large bowl, beat cream cheese until light and fluffy.7
Add sugar and beat in whole eggs and egg yolks, one at a time, beating well after each addition.8
Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating, until the filling is combined well.9
Scatter raspberries over bottom of crust, pour filling over, and bake cheesecake for 1 hour, or until top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 an hour.10
Let the cheesecake cool and then chill it, covered loosely, overnight.
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Try these recipes on Food Network:
Simply Delicious New York-Style Cheesecake with Strawberry Sauce
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Fresh Cream Cheesecake with Summer Berries
Browse similar recipes by category
- Course > Desserts > Cheesecakes
- Main Ingredient > Eggs/Dairy
- Main Ingredient > Fruit > Berries > Raspberries
- Main Ingredient > Fruit > Berries > Strawberries
- Preparation > Time to Make > < 4 hours
- Occasion > Dinner Party
- Occasion > Holiday/Event > Wedding
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Gifts
- Occasion > Brunch
Featured Reviews for This Recipe
From: Desiree George
On Sep 1, 2009
This was AMAZING according to its devoted fans! I made this for a male friends birthday cake, I used strawberries instead at his request. I just made a chunky syrup, using the defrosted strawbs and sugar in a pot. I cut them up but still left some shape to them. I also put the syrup on top and cut it through before baking. Thanks I will MOSt definantly make this again!!
From: staceyluvs2cook
On Jun 17, 2008
This was a great recipe. The chocolate gave it great flavor without being too rich. I did use parchment paper to line the bottom and sides of my pan and when it was done it looked like a professialy baked cake. I would have baked it slightly less time due to my cheesecake cracked. Other than that it was excellent!
From: Connie Weitzel
On Dec 31, 2003
This is a delicious cheesecake. I originally made it for a Sunday School progressive supper. It was really good, but I did not feel the raspberries got the respect they deserve....especially since they aren't cheap....especially at this time of year.. I also did not care for how the berries made the crust soggy.....(at least mine got soggy) The second time I made it and ever since, I left the raspberries out and baked just the cheesecake. I made a glaze with water, cornstarch, sugar and raspberry jello and gently folded in the raspberries after it cooled and ladeled it over the cheesecake as we served it. I feel this way, the cheesecake was delicious on it's own and the raspberry compote was spectacular served on top! It turned out truly delicious and my family loved it. This dessert deserves about 10 stars!!!...
))
From: Jennifer Roth
On Aug 1, 2003
This is a spectacular recipe. I thought it might be overwhelming with all that cream cheese AND the white chocolate, but it just have it a subtle richness. I served it for company and they were in awe and said it was better than anything they had eating out. I also thought that it seemed like too many berries to put it, so I didn't put a full two pints in, but wished I had - they all would have fit just fine. I also didn't clarify the butter - I wasn't sure how - and the crust was still fine. Thanks for a YUMMY recipe! -Jen Roth
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