Ingredients

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

Instructions

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.

Source

Hints, Tips and Comments

Please add your tips and cake making tricks here, how did you improve the White Chocolate Raspberry Cheesecake recipe any other additions to turn this into a truly great cake.

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