Recipes and Cooking White Chocolate Cheesecake with Triple-Raspberry Sauce By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 11, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Chill Time: 4 hrs Cool Time: 2 hrs Bake Time: 45 mins Total Time: 30 mins Yield: 1-3/4 cups Jump to Nutrition Facts Ingredients 1 cup crushed shortbread cookies (about 4 oz.) 3 tablespoon finely chopped slivered almonds, toasted ¼ cup butter, melted 2 ounce cream cheese, softened 1 6 ounce white chocolate baking squares with cocoa butter, melted and cooled ⅔ cup sugar ⅔ cup dairy sour cream 1 teaspoon vanilla 3 eggs Triple-Raspberry Sauce (recipe follows) Triple Raspberry Sauce 10 ounce jar seedless raspberry preserves 1 cup fresh red raspberries or frozen red raspberries 1 tablespoon raspberry liqueur 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 springform 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 in a shallow baking pan. 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. To serve, cut into wedges and drizzle some of the Triple-Raspberry Sauce over each serving. Makes 12 servings. Triple Raspberry Sauce 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. This cheesecake puffs during baking, then settles as it cools. Rate it Print Nutrition Facts (per serving) 458 Calories 28g Fat 44g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 458 % Daily Value * Total Fat 28g 36% Saturated Fat 16g 80% Cholesterol 116mg 39% Sodium 228mg 10% Total Carbohydrate 44g 16% Protein 7g Vitamin C 4.1mg 21% Calcium 80.8mg 6% Iron 1.3mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.