White Chocolate Chambord Cheesecake Recipe

Name: White Chocolate Chambord Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pecans, chopped; 1/4 cup brown sugar; 1 cup all-purpose flour; 1/2 cup butter, melted; 2 (8 ounce) packages cream cheese, softened; 2 (4 ounce) packages white chocolate, finely chopped; 4 tablespoons raspberry liqueur; 2 cups heavy whipping cream; 1 cup seedless raspberry preserves; 1/4 cup water; 1 tablespoon fresh lemon juice; 1/4 cup raspberry liqueur

Servings: persons

1/2 cup pecans, chopped
1/4 cup brown sugar
1 cup all-purpose flour
1/2 cup butter, melted
2 (8 ounce) packages cream cheese, softened
2 (4 ounce) packages white chocolate, finely chopped
4 tablespoons raspberry liqueur
2 cups heavy whipping cream
1 cup seedless raspberry preserves
1/4 cup water
1 tablespoon fresh lemon juice
1/4 cup raspberry liqueur

1
Preheat oven to 400 degrees.
2
In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine.
3
Press evenly into the bottom and sides of a small springform pan.
4
Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
5
In the top of a double boiler over simmering water, combine cream cheese and chocolate, stirring until smooth.
6
Remove from heat.
7
Add 4 TB liqueur, stirring until well blended.
8
Cool slightly.
9
In a medium bowl, beat whipping cream at high speed until soft peaks form.
10
Fold into chocolate mixture.
11
Pour into prepared crust and refrigerate.
12
In the meantime, combine preserves, water and lemon juice in a medium saucepan and simmer.
13
Cook for 3 minutes or until smooth, stirring with a whisk.
14
Stir in 1/4 cup liquer and cool completely.
15
When cheesecake is firm, top with raspberry preserves.
16
Garnish with fresh raspberries and a spring of mint.

1315

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup pecans, chopped, 1/4 cup brown sugar, 1 cup all-purpose flour, 1/2 cup butter, melted, and more.

Yes, White Chocolate Chambord Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Chambord Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions