Cooking From Memory ~ A Recipe Journal

Sarah’s White Chocolate Cheesecake with Raspberry Sauce

White Chocolate Cheesecake

There come those moments in just about every family when a celebration calls for something dense and decadent. This about accomplishes that! Party on!

In honor of Travis’s graduation from Princeton Theological Seminary this weekend! Dessert for all! Onward to Charlottesville, VA … the PhD awaits! Go Travis!

Preheat oven to 350 degrees. Chilling time 8 hours.

Crust ~

  • 1 cup vanilla wafer crumbs
  • ½ cup almonds, ground
  • 2 Tablespoons sugar
  • 1/8 teaspoon almond extract
  • 3 Tablespoons butter or margarine, melted

Filling ~

  • 4 ounces white chocolate, chopped
  • 16 ounces (2 8 ounce boxes) cream cheese
  • 3 large eggs
  • ¾ cup sugar
  • 2 teaspoons flour
  • 1 teaspoon vanilla

Glaze ~

  • ¼ cup heavy cream
  • 4 ounces white chocolate, chopped

Method for Crust:

In a food processor, vanilla wafers until finely crushed.  Add the remaining ingredients and pulse or mix with a fork until mixture resembles course crumbs.  Press into bottom of an 8 or 9-inch springform pan.  Bake at 350 F. for 10 minutes.  Cool completely. Reduce oven temperature to 325 degrees.

Method for Filling:

Melt white chocolate in double boiler. Cool to lukewarm. In a medium bowl, beat cream cheese with electric mixer until smooth. Ad eggs, one at a time, mixing well after each addition. Mix in sugar, flour and vanilla. Gently but thoroughly blend in melted white chocolate. Pour filling over crust. Bake at 325º F. until cheesecake is firm around edges, but still moves slightly in center when gently shaken, about 40 minutes. Cool completely. Cover and refrigerate 8 hours or overnight.

Method for Glaze:

In a small saucepan, bring cream to simmer over low heat. Add chocolate and stir until smooth. Spread glaze evenly over top of cheesecake. Refrigerate until set. Cake may be made ahead to this point up to 2 days in advance.

~~ From Simply Classic: The Junior League of Seattle, 1993, page 236

Raspberry Sauce

  • ½ package frozen raspberries, thawed
  • ¼ cups sugar
  • 2 cups water
  • 2 Tbsp. corn starch

Method for Raspberry Sauce:

Whisk together the water, sugar, and cornstarch in a saucepan, then add the raspberries. Stir the mixture on medium heat for several minutes until it thickens and gets to the consistency you prefer. Let the sauce cool just a bit.

To Serve: Spoon a pool of raspberry sauce onto individual plates. Slice cheesecake and place on top of sauce. Drizzle more sauce over top, if desired. Garnish plates with fresh berries.

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