Festive White Chocolate Cheesecake

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Preparation time: 30 minutes
Cooking time: 35 minutes plus chilling

Difficulty: Easy - for beginners
Serves: 12 servings


•2 cups crushed shortbread cookies
•1/4 cup butter, melted

•2 packages (8 ounces each) cream cheese, softened
•1 cup white baking chips
•2/3 cup Daisy Brand Sour Cream
•3/4 cup sugar
•1 tablespoon grated orange peel
•1 teaspoon vanilla extract
•3 eggs, lightly beaten

•1 cup whole-berry cranberry sauce
•1/2 cup seedless raspberry jam
•1/2 teaspoon grated orange peel

•2 cups heavy whipping cream
•1/4 cup confectioners' sugar


•In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
• In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange peel and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.
• Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.
• Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers. Yield: 12 servings.


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