White Chocolate Almond Cheesecake

Dee Stillwell


I have been experimenting for many years trying to find the perfect combo of denseness and creaminess in a cheesecake. We used to have a cheesecake shop that had the most amazingly dense creamy cheesecakes, not dry at all. It sounds wierd but the texture was kinda like Velveeta Cheese but cheesecake flavored. They went out of business 12 yrs ago and I have been on the quest since then. This recipe is as close as I have come to duplicating it. This is an online pic but I will post one next time I bake this fabulous cheesecake.

You could also add 1-2 ounces of Amaretto to cheesecake batter if you want a more intense almond flavor.

pinch tips: How to Measure Ingredients



12 - 15


25 Min


1 Hr 15 Min



1 pkg
graham crackers, out of a 3 pkg box
1/3 c
sliced almonds
1/4 c
1/3 c
butter, melted


1 - 12 oz
bag white chocolate chips or any good white chocolate, melted
5 - 8 oz
packages creamed cheese
1 c
5 large
eggs, room temperature
1 c
heavy cream
1/2 c
sour cream
1 Tbsp
vanilla extract
1 tsp
almond emulsion or extract
3 Tbsp


1 1/2 c
sour cream
1/4 c
1 tsp
vanilla extract


cherries, strawberries, blueberries, or any fresh fruit or fruit topping you choose.

Directions Step-By-Step

Preheat oven to 325 degrees. Melt white chocolate chips in microwave for 45 sec - 1 min stirring frequently until melted. Set aside to cool. Prepare a 10 inch springform pan. Butter insides and completely wrap
outsides of pan with a double layer of heavy duty foil so water from water bath doesn't seep in and make your cheesecake soggy.
In food processor, put crust ingredients and pulse until almonds are finely chopped. Press into bottom and part way up the sides of springform pan. Chill crust in freezer while making cheesecake batter.
If you have a large enough food processor bowl, you can make the batter in it. Otherwise use a mixer.
Beat creamed cheese until smooth, beat in sugar and eggs 1 at a time. Mix in heavy cream,melted white chocolate, sour cream, cornstarch and flavorings. Pour batter into chilled crust.
Make a water bath with a pan at least 2 inches bigger than cheesecake pan. Put the larger pan on center oven rack. Place cheesecake in middle and pour hot water in the large pan to 1/2 way up the cheesecake pan.
Bake cheesecake for 1 hour. While cheesecake is baking, stir together topping ingredients. Since all ovens vary, bake 10-15 minutes longer if after 1 hour it seems too jiggly to spread on the sour cream topping. Spread topping on top of cheesecake carefully and evenly. Bake an additional 15 minutes.
Turn off oven and let it sit in oven undisturbed for 1 hour.
Carefully remove cheesecake from water bath and chill. Refrigerate for at least 6 hours or overnight before serving.
I love to just put a bag of frozen bing cherries spread over the top. As they thaw they drip juice down into the cheesecake. Yummy. Or you can top this delicious cheesecake with your choice of fresh fruit or fruit topping or just serve plain. Enjoy!

About this Recipe

Course/Dish: Cakes, Chocolate