White Chocolate Cheesecake with Mixed Berries

I have a nasty confession. But before we go there let’s talk food. See it below, white chocolate cheesecake with a boozy raspberry sauce—worth it. Make it. Top as you like, but I thought mixed berries were appropriate with 4th of July around the corner. Next time I’ll probably give this a caloric overhaul with chopped candy and brownies – predictable, I know.

White Chocolate Cheesecake with Mixed Berries from Bakers Royale

Alright confession time, but backstory first. This past weekend I had to submit a headshot for something coming up. If you know me, than you know I hate having my picture taken—if you don’t know me—I hate having my picture taken. And if you are Matt than you hate pressing the shutter button over and over again while I try to work through an acceptable one.

So after a painful session of smiling, not smiling, face turn, face front on, chin tucked, chin up, head tilt, head down – I ended up with a batch of crossed-eyed awfulness. Honestly, I think I’d rather go bathing suit shopping. At least if the suit is ill-fitting I can just throw a cover up over myself and be at ease.

White Chocolate Cheesecake with Mixed Berries via Bakers Royale

But what do you do when you’re dissatisfied with the likeliness of yourself? You give it the best cover up a healing Photoshop brush can give you. That’s right, I confess—I gave myself a little airbrushing around the eyes to soften the wrinkles.

Is that awful or what? I don’t know. It might be—but then again I also wear a push-up bra, isn’t that almost the same thing? Yes, I just wrote that. I guess now is a good time to end this post, before I go confessing more than I should.

this recipe

White Chocolate Cheesecake with Mixed Berries

Recipe from Better Homes and Garden



  • 1 cup  crushed shortbread cookies (about 4 oz.)
  • 3 tablespoons  finely chopped slivered almonds, toasted
  • 1/4 cup  butter, melted
  • 2 8 ounces cream cheese, softened
  • 16 ounce  white chocolate baking squares with cocoa butter, melted and cooled
  • 2/3 cup  sugar
  • 2/3 cup  dairy sour cream
  • 1 teaspoon  vanilla
  • 3 eggs

Triple Raspberry Sauce

  • 10 -12 ounce jar seedless raspberry preserves
  • 1 cup  fresh red raspberries or frozen red raspberries
  • 1 - 2 tablespoons  raspberry liqueur



Click here for the remainder of the recipe.


  1. says

    I have to agree I hate photos, let alone head shots. You should see my driver’s licence pictures-Horrid can not describe it. Once I have to fake smile, my face starts to twitch;every single time….
    Air brushing is normal now, even people taking selfies use a white card… I love this pile of fresh berries; simple but affective


  2. says

    I am sure your pics turned out beautifully but yes, being hyper-critical and harsh is the only way I can be when it comes to pics of myself. I can relate.

    This cheesecake is gorgeous. I love white chocolate and so this is right up my alley!


  3. says

    I can’t stand taking pictures of myself either! I finally got headshots done a couple weeks back but it was brutal. There’s nothing more awkward than standing in front of a camera by yourself with a fake smile. Ugh. I’m sure you photos were great though.

    And this cheesecake – gorgeous! They’d be so perfect for July 4th, or any day of the week.


  4. says

    I’m with you! We have scrapbooks full of pictures, but I hardly pop up in any of them. My headshot on my blog is now over 10 years old. Some day I’ll be brave enough to sit and have someone snap hundreds of shots of me, so that I can choose one to airbrush:)

    Your cheesecake looks amazing and just calorie laden enough.


  5. says

    I know the feeling Naomi. Funny but I have to do the same this week. I’m so dreading it :( Lovely recipe as always and the colours are certainly appropriate for 4th July.


  6. says

    Now that is one amazing looking cheesecake! Cheesecake has to be one of my favourite desserts and among them white chocolate is the best! Add some fresh summer berries and I am in dessert heaven! :)


  7. says

    I hate headshots too! I feel so goofy in them and I don’t feel like I act like myself. I’d rather someone take a candid one of me haha – this cheesecake looks so stunning. I love the lush colors and the vibrant feel this cake gives!


  8. says

    Arrrrg I not ugly just not photogenic. I also dread my pictures taken, more so when a friend posts them on Facebook. :(
    Oh and a little bit of airbrush to help a little is a good thing. How many times have guys sucked in their beer gut when a cute girl walks by.
    Oh great recipe, my Wife loves fresh raspberry’s and anything with shortbread cookie :)


  9. Marta PG says

    First of all, we all wear push-up bras (big deal). So don’t worry about that nor about the photos either; Think about it as if you had put a bit more make up on.

    Secondly, thanks for the recipe! I can’t wait to try it, specially the mixture of cookies and almonds for the crust, I usually bake cheesecakes and the cookie part is my favourite, but that’s the only thing I use (cookies and butter). And what about combining it with nuts instead of almonds…do you think that would make a good blend?

    Thanks again and congrats on the blog (it’s amazing):-)


  10. says

    Haha, I am all too familiar with the take-hundreds-of-photos-until-you-get-the-right-one thing. And I always photoshop a thing or two on photos of myself. Don’t worry, you are not alone!

    PS. I want a slice of this cake. Right now.


  11. CarrieLovesKeith says

    This cheesecake looks absolutely amazing. I did want to double-check, though. Only 2 oz. cream cheese? Really? Was that supposed to be 2 packages of cream cheese? Just checking so I can go off and make this immediately! :)


  12. says

    Hi! Actually I saw this recipe the day you first posted it and it looked so incredible that I decided to make it ASAP. However, I discovered that it called for 2 ounces, NOT 2 8-oz packages, and I checked with the original recipe, which said the same thing. Today I noticed that you corrected the 2 ounces to 2 8-oz packages but the original recipe still says 2 ounces…I’m assuming that BHG hasn’t corrected the typo yet! This looks sinfully delicious!!


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