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

Source: Midwest Living

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Recipe Summary

prep:
30 mins
chill:
4 hrs
cool:
2 hrs
bake:
45 mins
total:
7 hrs 15 mins
Yield:
1-3/4 cups
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Ingredients

Ingredient Checklist

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.

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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.

Tips

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

Nutrition Facts

458 calories; fat 28g; cholesterol 116mg; saturated fat 16g; carbohydrates 44g; insoluble fiber 1g; protein 7g; vitamin a 777.4IU; vitamin c 4.1mg; sodium 228mg; calcium 80.8mg; iron 1.3mg.
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