White Chocolate Cheesecake with Triple-Raspberry Sauce

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3.5 by 10 people

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  • Makes: 1-3/4 cups
  • Prep: 30 mins
  • Chill: 4 hrs to 24 hrs
  • Cool: 2 hrs

White Chocolate Cheesecake with Triple-Raspberry Sauce

Reviews (0)

3.5 by 10 people

Rate This!

Directions

For crust:

  1. In a small bowl, combine crushed cookies and almonds. Stir in melted butter. Press crushed cookie mixture onto the bottom of an 8-inch springform pan. Set aside.

For filling:

  1. 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.
  2. Add the eggs; beat on low speed just until combined. Pour into the crust-lined pan. Place in a shallow baking pan.
  3. Bake in a 350 degree F oven 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; remove side of pan. Cool completely.* Cover and chill for at least 4 hours or up to 24 hours.
  4. To serve, cut into wedges and drizzle some of the Triple-Raspberry Sauce over each serving. Makes 12 servings.

From the Test Kitchen

This cheesecake puffs during baking, then settles as it cools.

Triple Raspberry Sauce

Directions

  1. 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 1-3/4 cups.
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Nutrition Facts (White Chocolate Cheesecake with Triple-Raspberry Sauce)

  • Per serving:
  • 458 kcal cal.,
  • 28 g fat
  • (16 g sat. fat,
  • 116 mg chol.,
  • 228 mg sodium,
  • 44 g carb.,
  • 1 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

10 Ratings
1541 Days Ago
So I tried this cheesecake but I followed http://www.bakersroyale.com/cheesecake/white-chocolate-cheesecake-with-mixed-berries/
for correct proportions. I did the 16 ounces of white chocolate and the 16ounces of cream cheese. And it turned out fabulous. Now I am not sure you need 16oz of white chocolate, maybe 12oz will do but I have not tried it. There are definitely flaws in the above recipe probably that is why it had low ratings but if you use bakers royal then it comes out delicious. Oh side note because you are using so much white chocolate, the cream cheese and white chocolate mix never gets fluffy. Definitely will try again, might try it with 12oz and see how it turns out. But my husband and friends loved this cake when I made it for them (with 16oz).

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