Title: White Chocolate Raspberry Cheesecake Santacafe
Categories: Cake Cheesecake Fruit
Yield: 1 Cake

CRUST
2	c	Graham cracker crumbs
1	c	Ground almonds
1/4	c	Clarified butter in liquid
		Form
FILLING
8	oz	Fine-quality white chocolate
4		8oz packages cream cheese
1/2	c	+2 tablespoons sugar
4	lg	Eggs
2	lg	Egg yolks
2	tb	Flour
1	ts	Vanilla
2	pt	Raspberries

Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well. Press the mixture onto the bottom and two thirds up the sides of a 10-inch springform pan.

Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and beating well after each addition. Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined.

Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight. Remove side of pan to serve.

Gourmet Magazine December 1992

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