Raspberry White Chocolate Cheesecake

star pooley


This is an excellent cheesecake and I love the crust. I use Lorna Doone cookies! It is worth the work!

★★★★★ 1 vote
45 Min
45 Min


1 c
crushed shortbread cookie (about 3 oz.)
3 Tbsp
toasted almonds, finely chopped
1/4 c
butter or margarine, melted
(8 ounce) packages cream cheese, softened
1 pkg
(6 oz.) white chocolate, baking bars melted and cooled
2/3 c
2/3 c
sour cream
1 tsp
1 jar(s)
(10 ounce) seedless red raspberry jam
1 c
fresh red raspberries or frozen-pack lightly frozen sweetened raspberries


1For crust:.

1.) Combine crushed cookies and chopped almonds in a small mixing bowl;

2.) Stir in melted butter or margarine.

3.) Press mixture evenly onto bottom of an 8-inch springform pan. Set pan aside.
2For filling:.

1.) Beat cream cheese and melted baking chocolate in a large mixing bowl with an electric mixer on medium-high speed until combined.

2.) Add sugar, beating mixture until smooth.

3.) Add eggs, sour cream and vanilla; beat on low speed until just combined. DO NOT OVERBEAT.

4.) Pour filling into crust-lined pan.
3Place pan on a shallow baking pan in the oven.

Bake at 350°F for 45 minutes or until center appears nearly set when gently shaken. (This cheesecake puffs during baking then settles as it cooks); DO NOT OVERBAKE!
4Remove springform pan from baking pan and cool on wire rack for 15 minutes.
5Use a small metal spatula to loosen the sides of pan and cool for another hour.
6Cover and chill for an additional 4 hours.
7For sauce:.

1.) Melt preserves in a small saucepan over low heat.

2.) Add berries.

3.) Heat gently just until sauce simmers; cool.
8To serve:.

Cut cheesecake into wedges and drizzle some of the sauce over and around each serving.
9TIP: to toast almonds, place almonds in a non-stick pan and stir over medium-high heat until they start to brown. I add a tad of butter to assist with the browning process.

About this Recipe

Course/Dish: Cakes