Ingredients
1 pint fresh raspberries
Crust:
1 3/4 cup graham cracker crumbs
3/4 cup slivered blanched almonds
1/4 cup butter, melted
Filling:
6 ounces white chocolate, cut into chunks (found in baking aisle)
3 (8 ounce) packages cream cheese, softened
1/3 cup GOLDEN BLOSSOM HONEY
3 eggs
1 egg yolk
2 tablespoons flour
1 teaspoon vanilla
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 300°. Lightly spray a 9-inch springform pan with non-stick cooking spray.
Crust:
In a food processor, blend graham cracker crumbs and almonds until almonds are finely ground. Add butter and pulse to combine. Press onto the bottom and halfway up sides of prepared pan. Set aside.
Filling:
Melt white chocolate in a metal bowl placed over a pot of simmering water, stirring until just melted. Remove from heat.
In a large bowl using an electric mixer beat cream cheese until light and fluffy. Add melted chocolate and remaining ingredients except raspberries. Beat until filling is well combined.
Scatter raspberries over bottom of crust. Carefully pour filling on top and bake approximately 1 hour or until top is firm to the touch. Cool on a rack and then refrigerate overnight before removing sides of pan.
Serves: 8
Crust:
In a food processor, blend graham cracker crumbs and almonds until almonds are finely ground. Add butter and pulse to combine. Press onto the bottom and halfway up sides of prepared pan. Set aside.
Filling:
Melt white chocolate in a metal bowl placed over a pot of simmering water, stirring until just melted. Remove from heat.
In a large bowl using an electric mixer beat cream cheese until light and fluffy. Add melted chocolate and remaining ingredients except raspberries. Beat until filling is well combined.
Scatter raspberries over bottom of crust. Carefully pour filling on top and bake approximately 1 hour or until top is firm to the touch. Cool on a rack and then refrigerate overnight before removing sides of pan.
Serves: 8
