*  Exported from  MasterCook  *
 
               WHITE CHOCOLATE RASPBERRY CHEESECAKE SANTACAFE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Cheesecakes
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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       T            Flour
    1       t            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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