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Raspberry White Chocolate Cheesecake


  • 1 cup graham cracker crumbs
  • 1/2 cup skinned hazelnuts, ground
  • 1/4 cup butter, melted
  • 4 packages (8 oz.) cream cheese, at room temp.
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  • 1 2/3 cups sugar
  • 5 eggs
  • 1/2 cup flour
  • 3 oz. white chocolate, melted, cooled
  • 1/2 cup heavy cream
  • 1 1/2 tsp. vanilla extract
  • 1/2 cup seedless raspberry preserves
  • 2 packages. fresh raspberries, about 3 cups


Position racks in center and lower third of oven. Place large roasting pan on lower oven rack; fill halfway with water. Preheat oven to 325 degrees F. coat bottom of 9 inch springform pan with cooking spray. Combine crumbs, hazelnuts and butter; press onto bottom and 1 inch up sides of pan. Bake 8 minutes or until lightly browned.

At high speed beat cream cheese and sugar until smooth. Reduce speed to low; beat in eggs one at a time, then flour, chocolate, cream and vanilla. At medium speed beat 2 minutes. Pour into crust. Bake on center rack 1 hour, 10-15 minutes or until center jiggles slightly when pan is shaken.


Turn oven off; let cake stand in oven with door closed 1 hour. Remove form oven; run knife around edge of cake to loosen. Cool on rack. Refrigerate overnight. Remove side of pan. In small pot melt preserves over low heat; stir in raspberries. Spoon over cheesecake.

By Robin from Washington, IA

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