White chocolate cheesecake sauce is a real treat!
This terrific cheesecake offers the rich taste of white chocolate. A great end to any meal, this not too sweet cheesecake will be a sure hit with friends and family. Top with the raspberry sauce for an even better flavor sensation.
Instructions
1. Preheat the oven to 350.
2. Combine crushed shortbread cookies, ground almonds, graham cracker crumbs and butter in small bowl and stir until moistened. Press the mixture into the bottom of the springform pan and slightly up the sides of pan.
3. Combine cream cheese and white chocolate in large bowl. Mix until well combined and smooth. Beat in sugar, sour cream and vanilla until fluffy. Add eggs and beat until just combined. Pour it into the prepared crust.
4. Place the pan on a cookie sheet and place in center of oven. Bake about 45 minutes or until center is nearly set when shaken. Cool on wire rack for 15 minutes before loosening from sides of pan. Cool for an additional 30 minutes before removing sides. Cover and refrigerate for at least 4 hours.
5. Ina saucepan, heat a 10 ounce jar of raspberry preserves on low until melted. Add liqueur and stir gently. Fold in fresh or frozen raspberries and bring to simmer stirring gently to coat the raspberries with the sauce. Allow to cool then place over the top of each serving of cheesecake.
Tags: minutes before, raspberry sauce, white chocolate, with raspberry, with raspberry sauce