White Chocolate Raspberry Cheesecake



  • 1 package (7.25 oz.) shortbread cookies
  • 1/2 cup whole almonds
  • 1/3 cup butter, melted
  • 1/3 cup seedless raspberry spreadable fruit or jam
  • 1 package (4.4 oz.) white chocolate
  • 4 packages (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • White chocolate curls, white edible glitter or sprinkles, if desired
  • Raspberry sauce, if desired (below)
  • Fresh raspberries, if desired

Raspberry Sauce

  • 3 cups raspberries, fresh or frozen 
  • ½ cup sugar 
  • 1 teaspoon fresh lemon juice



  1. Grease and flour a 9-inch springform pan; set aside.
  2. Heat the oven to 350°F.
  3. Using a food processor with S-blade and with processor running, drop cookies and nuts through the food chute and process until fine crumbs are formed.
  4. Add melted butter through the food chute until mixed. Press mixture evenly on bottom of prepared pan.
  5. Bake 10 to 15 minutes or until brown around edges; place on wire rack. Reduce oven temperature to 325°F.
  6. Drop jam by spoonfuls over hot crust and let soften slightly from heat.  Leaving a 1-inch edge, gently spread jam over crust.
  7. Melt white chocolate following package directions. Set aside to cool slightly.
  8. Beat cream cheese, sugar, vanilla and salt until smooth in a large mixing bowl. Add eggs, one at a time, and beat until well blended.
  9. Add melted chocolate. Mix until blended. Pour into pan.
  10. Bake 55 to 60 minutes or until edges are set and light brown. Center will be shaky. Cool 1 hour on wire rack; run a knife between the edge of the cheesecake and the side of pan before removing the side.
  11. Cover and refrigerate at least 4 hours or overnight. May be prepared 1 to 2 days in advance.
  12. Garnish with white chocolate curls, raspberry sauce or fresh raspberries, if desired.

Raspberry Sauce

  1. In a medium saucepan, stir together raspberries, sugar, and lemon juice. 
  2. Bring mixture to a boil over low heat, stirring occasionally to keep mixture from sticking to the bottom of the pan. Cook for 10 to 15 minutes, stirring occasionally, until it reaches consistency of very thick syrup.  
  3. Remove from heat. Using a spatula, press mixture through a fine-meshed strainer to remove the seeds. Let cool to room temperature before using. The mixture will thicken a little more as it cools. 
  4. Store in the refrigerator for one week or in the freezer for up to 6 months. Thaw in the refrigerator before using. 

Serves: 16

Test Kitchen Tip:  If using non-stick or dark baking pan, reduce oven temperature by 25°F.





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