White-Chocolate Cheesecake with Triple-Raspberry Sauce
Recipe from Midwest Living

This ultra-rich cheesecake, made with a shortbread cookie crust, looks absolutely stunning when topped with the crimson sauce.


White-Chocolate Cheesecake with Triple-Raspberry Sauce

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Servings: Makes 1-3/4 cups.
Prep Time: 30 mins
Total Time: 7 hrs 15 mins
Related Categories: Chocolate Cheesecake, Christmas Cake, Christmas Party, Low Sodium, New Year's, Raspberry Sauce, Valentine's Day, White Chocolate
 
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Ingredients
  • 1  cup
    crushed shortbread cookies (about 4 oz.)
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  • 3  Tbsp.
    finely chopped slivered almonds, toasted
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  • 1/4  cup
    butter, melted
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  • 2  8-oz. pkgs.
    cream cheese, softened
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  • 1  6-oz. pkg.
    white chocolate baking squares with cocoa butter, melted and cooled
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  • 2/3  cup
    sugar
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  • 2/3  cup
    dairy sour cream
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  • 1  tsp.
    vanilla
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  • 3 
    eggs
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  •  
    Triple-Raspberry Sauce (recipe follows)
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Directions
1.
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.
2.
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.
3.
Add the eggs; beat on low speed just until combined. Pour into the crust-lined pan. Place in a shallow baking pan.
4.
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.
5.
To serve, cut into wedges and drizzle some of the Triple-Raspberry Sauce over each serving. Makes 12 servings.

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

Triple-Raspberry Sauce
In a small saucepan, melt one 10- to 12-ounce jar seedless raspberry preserves over low heat. Add 1 cup fresh red raspberries or frozen red raspberries. Heat gently just until sauce simmers. Cool. If desired, stir in 1 to 2 tablespoons raspberry liqueur. Cover and chill until serving time. Makes 1-3/4 cups.
Nutrition information
Calories 458, Total Fat 28 g, Saturated Fat 16 g, Cholesterol 116 mg, Sodium 228 mg, Carbohydrate 44 g, Fiber 1 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 8%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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