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White Chocolate Cheesecake with Raspberry Sauce

Serves: 12
Total Calories: 571

Ingredients

Crust:
2 cups finely ground shortbread cookies crumbs
1/2 cup ground almonds, toasted
3 tablespoons sugar
3/4 stick butter
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Filling:
6 ounces white chocolate, finely chopped
4 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 large eggs
3 tablespoons flour
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Topping:
1 (14-ounce) package frozen raspberries, thawed and drained
1/3 cup light corn syrup

Directions:

Crust:
Preheat oven to 350°. Combine all crust ingredients. Press on bottom and sides of 10-inch springform pan. Bake 10 minutes. Reduce heat to 325°.

Filling:
Melt chocolate in top of double boiler over hot, but not boiling water; cool. Beat cream cheese, 1/2 cup sugar, vanilla, and almond extract until smooth. Beat in eggs one at a time. Mix flour and remaining 1/4 cup sugar, add to cheese mixture and beat until incorporated. Stir 1 cup of mixture into cooled chocolate. Mix in remaining Filling. Pour Filling over Crust. Bake for 45 minutes or until center of Filling moves slightly when side of pan is tapped. Cool and refrigerate.

Topping:
Purée raspberries in food processor; slowly add corn syrup. Press through sieve to remove seeds. Refrigerate until serving time. To serve, spoon a tablespoon of Topping over each slice.

Nutritional Facts:

Serves: 12
Total Calories: 571
Calories from Fat: 367

This White Chocolate Cheesecake with Raspberry Sauce recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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