White Chocolate Cheesecake With Cocoa-Almond Crust

Name: White Chocolate Cheesecake With Cocoa-Almond Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups graham cracker crumbs; 7 tablespoons butter or 7 tablespoons margarine, melted; 1/4 cup chopped almonds; 3 tablespoons sugar; 2 tablespoons cocoa; 1/2 teaspoon Amaretto; Cheesecake Layer; 6 ounces white chocolate, chopped; 3/4 cup whipping cream, divided; 2 (8 ounce) packages cream cheese, softened; 3/4 cup sugar, plus; 2 tablespoons sugar; 3 large eggs, separated; 1 teaspoon vanilla extract; 2 egg whites; Topping; 1 1/2 cups sour cream; 1/4 cup sugar; 1 teaspoon vanilla extract; Garnish; white chocolate, curls

Servings: persons

Crust
1 1/2 cups graham cracker crumbs
7 tablespoons butter or 7 tablespoons margarine, melted
1/4 cup chopped almonds
3 tablespoons sugar
2 tablespoons cocoa
1/2 teaspoon Amaretto
Cheesecake Layer
6 ounces white chocolate, chopped
3/4 cup whipping cream, divided
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar, plus
2 tablespoons sugar
3 large eggs, separated
1 teaspoon vanilla extract
2 egg whites
Topping
1 1/2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Garnish
white chocolate, curls

1
Combine first 6 ingredients; stir well.
2
Firmly press crumb mixture on bottom and 2 inches up sides of a 9 inch springform pan.
3
Bake at 350 degrees for 8 minutes; cool in pan on a wire rack.
4
Combine white chocolate and 1/2 cup whipping cream in top of a double boiler; bring water to a boil.
5
Reduce heat to low; cook until white chocolate melts, stirring occasionally.
6
Let cool.
7
Beat cream chees at medium speed of an electric mixer until fluffy; gradually add 3/4 cup plus 2 tablespoons sugaar, beating well.
8
Add remaining 1/4 cup whipping cream, beating well.
9
Add egg yolks, one at a time, beating after each addition.
10
Stir in white chocolate mixture and 1 teaspoon vanilla.
11
Beat egg whites at high speed until stiff peaks form.
12
Fold into cream cheese mixture.
13
Pour batter into prepared crust.
14
Bake at 350 degrees for 45 minutes.
15
Remove from oven and let cool 15 minutes in pan on a wire rack.
16
Increase oven temperature to 475 degrees.
17
Combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla; stir well.
18
Pour over cheesecake, leaving a 3/4 inch border on edge of cheesecake.
19
Return to oven and bank an additional 7 minutes.
20
Cool to room temperature in pan on a wire rack.
21
Chill at least 8 hours.
22
Garnish with chocolate curls if desired.

1574

kcal

Calories

110

Fat

112

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.
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 22 ingredients. The key ingredients include: Crust, 1 1/2 cups graham cracker crumbs, 7 tablespoons butter or 7 tablespoons margarine, melted, 1/4 cup chopped almonds, and more.

Yes, White Chocolate Cheesecake With Cocoa-Almond Crust 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!