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White Chocolate Cheesecake With Triple Raspberry

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“This is a great cheesecake recipe that can be easily modified. Substitute blackberry jam and fresh raspberries for another sauce; or replace the white chocolate with 1 cup of pumpkin pie filling to serve with caramel topping, etc. The crust can also be easily changed; from shortbread to chocolate cookies; gingersnaps, or whatever you like.”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

  • 1 cup shortbread cookie crumbs
  • 3 tablespoons slivered almonds (toasted, finely chopped)
  • 14 cup butter (melted) or 14 cup margarine (melted)
  • 16 ounces cream cheese (softened)
  • 6 ounces white baking bar (melted, cooled)
  • 23 cup sugar
  • 3 eggs
  • 23 cup sour cream
  • 1 teaspoon vanilla extract
  • 10 ounces raspberry preserves (seedless)
  • 1 cup fresh raspberries or 1 cup frozen loose-pack raspberries
  • 1 tablespoon raspberry liqueur (to 2 tablespoons)

Directions

  1. Crust: In a small bowl, combine the cookie crumbs and almonds. Stir in the melted butter. Press onto the bottom of an 8-inch springform pan; set aside.
  2. Preheat Oven to 375.
  3. Cheesecake: In a large mixing bowl, beat the cream cheese and cooled melted, cooled baking bars with an electric mixer on medium-high speed until combined. Beat in the sugar until the mixture is fluffy. Add the eggs, sour cream and vanilla extract; beat on low speed until just combined. Pour into the crust. Place on a shallow baking pan.
  4. Bake for 45 minutes at 375 degrees, or until the center is nearly set when you shake the cheesecake gently. Cool for 15 minutes.
  5. Loosen from the sides of the pan. Cool for 30 minutes more; remove the sides of the pan. Cool completely. Cover and chill for at least 4 hours. Cut into wedges and drizzle some of the sauce over each serving.
  6. Triple Raspberry Sauce: In a saucepan, melt the raspberry preserves over low heat. Add the raspberries. Heat gently just until the sauce simmers. Cool. Stir in the liqueur, if you like. Cover and chill until serving time. Makes 1 2/3 cups.
  7. Note: This cheesecake puffs during baking and then settles as it cools. Recipe From: The Mandolin Inn in Dubuque, Iowa.

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