White Chocolate Cheesecake

White Chocolate Cheesecake - Recipe

Crust Ingredients

  • Danish cookies – pulverized to crumbs
  • 1/4 c. Grand Marnier

Filling Ingredients

  • 4 egg yolks
  • 2 eggs
  • 1 3/4 c. sugar
  • 5 (8 oz.) pkgs. cream cheese
  • 1/2 c. heavy whipping cream
  • 8 oz. white chocolate, melted
  • 1/4 c. Grand Marnier

Sauce Ingredients

  • 2 c. frozen raspberries, thawed
  • 1 c. sugar
  • 1/2 c. framboise (black currant)


Preheat oven to 300° F.

Crust: Combine the crushed Danish cookies and Grand Marnier and press into the bottom and sides of a 10 inch spring pan, set aside.

Filling: Combine the egg yolks, eggs, and sugar and beat until fluffy. Gradually add the cream cheese, one package at a time. Slowly add the whipping cream and the white chocolate. Finally, add the Grand Marnier and mix well. Pour the cake mixture into the spring form pan and bake for 1 hour. DO NOT OPEN THE OVEN DOOR AT ANY TIME. Turn the oven off and leave the cake in the oven and additional 2 hours. Remove the cake and refrigerate for 12 hours before serving.

Sauce: Puree all three ingredients in blender. Strain; serve over cheesecake.

Recipe provided by Barbara Tenney.