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White Chocolate Cheesecake with Raspberry Sauce

By Elaine Mellen

Posted on January 12, 2016

I love cheesecakes. They always taste delicious and are easy to make, and make in advance. This ultra-rich White Chocolate Cheesecake, made with a shortbread cookie crust, tastes heavenly and looks absolutely stunning when topped with the crimson red raspberry sauce.

For an elegant dessert to serve to when entertaining, try this white chocolate cheesecake. Don’t forget the sauce!

White Chocolate Cheesecake

Ingredients:

1 cup crushed shortbread cookies (about 4 oz.)
3 tablespoons finely chopped slivered almonds, toasted
1/4 cup butter, melted
2 ounces cream cheese, softened
1 package (6 ounces) white chocolate baking squares with cocoa butter, melted and cooled
2/3 cup sugar
2/3 cup dairy sour cream
1 teaspoon vanilla
3 eggs
Triple Raspberry Sauce (recipe follows)

Directions:

For Crust: In a small bowl combine crushed cookies and almonds. Stir in melted butter. Press crushed cookie mixture onto the bottom of an 8 inch spring-form pan. Set aside.

For Filling: In a large bowl combine cream cheese and cooled white chocolate. Beat with an electric mixer on medium to high speed until combined.

Beat in sugar, sour cream and vanilla until mixture is fluffy.

Add the eggs. Beat on low-speed just until combined. Pour into the crust-lined pan.

Place into a shallow baking pan. Bake in the oven at 350 degrees F for 45 to 50 minutes, or until center is nearly set when you shake the cheesecake gently. Cool on a wire rack for 15 minutes.

Loosen from side of pan. Cool for 30 minutes more; then remove side of pan. Cool completely. Cover and chill for at least 4 hours, or up to 24 hours.

To serve, cut into wedges and drizzle some of the Raspberry Sauce over each serving. Makes 12 servings.

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Triple Raspberry Sauce

Ingredients:

1 jar (10 to 12 ounces) seedless raspberry preserves
1 cup fresh red raspberries, or frozen red raspberries
1 – 2 tablespoons raspberry liqueur

Directions:

In a small saucepan melt raspberry preserves over low heat. Add fresh red raspberries or frozen red raspberries. Heat gently just until sauce simmers. Cool.

If desired, stir in raspberry liqueur. Cover and chill until serving time. Makes 1 and 3/4 cups of sauce.