White Chocolate Cheesecake with Cocoa-Almond Crust

READY IN: 1hr 30mins
Recipe by Chicagopm

This is not an everyday dessert. It's worth the effort though. Note: Cooking/prep times do not include chilling time.

Top Review by brettjohannesburg

UNBELIEVABLE!!!!!! I made little individual 2 inch wide cheesecakes for the end of a very lavish dinner party the full menu of which i will post soon ...and they were outstanding!! I used almond essence instead of ammaretto and Im sure was just as good simply devine one of the lightest cheescakes ever....I must add though that when I baked the crusts blind they came out a bit bubbly which I had never seen happen before but the bubbles subsided and I pushed the down flat again and then froze them ( made the crusts a week in advance and the filled them and refridgerated them the night before) ( it could have been me putting a little too much butter ....Ive never been one to be tooo scientific with the measuring of things)....but once again wow

Ingredients Nutrition


  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.

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