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| Home -> [Cakes, Cheese & Eggs, Cheesecakes, Chocolate, Desserts, Fruits] -> [White chocolate raspberry cheesecake santacafe Recipe] |
White chocolate raspberry cheesecake santacafe
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| Artist: |
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Yield: |
1 |
| Categories: |
Cakes, Cheese & Eggs, Cheesecakes, Chocolate, Desserts, Fruits |
Rating: |
0 |
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Ingredients:
| | CRUST | | 2
| cup | Graham cracker crumbs | | 1
| cup | Ground almonds | | 1/4
| cup | Clarified butter in liquid | | | Form | | | FILLING | | 8
| oz | Fine-quality white chocolate | | 4
| | 8oz packages cream cheese | | 1/2
| cup | +2 tablespoons sugar | | 4
| large | Eggs | | 2
| large | Egg yolks | | 2
| tbsp | Flour | | 1
| tsp | Vanilla | | 2
| pint | Raspberries |
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Procedures:
| 1 | Crust: blend together the graham crumbs and the almonds, add the butter and combine mixture well. | | 2 | Press the mixture onto the bottom and two thirds up the sides of a 10-inch springform pan. | | 3 | filling: in a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. | | 4 | 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. | | 5 | Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined. | | 6 | 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. | | 7 | Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight. | | 8 | Remove side of pan to serve. | | 9 | gourmet magazine december 1992 |
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