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Klondike Rose® Raspberry Cheesecake

  • Prep Time: 45 minutes
  • Cook Time: NA
  • Servings: 8


  • Basic Butter Crust
  • 1 ½ cups flour
  • 1 tsp. baking powder
  • ¼ cup sugar
  • 1 stick butter
  • 3- 8 oz. packages cream cheese, room temperature
  • ¼ cup sour cream
  • 1 ½ cups sugar
  • 1 cup Klondike Rose® potatoes, riced
  • ¼ cup cornstarch
  • 6 eggs
  • 2 Tbsp. lemon zest
  • 2 tsp. vanilla
  • 2 tsp. almond extract
  • 1/3 c. raspberry jam

Preparation Steps

To make the crust:

  1. Add flour, baking powder, and sugar to a large bowl and whisk together.
  2. Using a pastry cutter, cut butter into flour mixture.
  3. Press dough into a 9 inch spring form pan.
  4. Bake in a 350°F oven until a light golden color.

To make filling:

  1. In a large mixing bowl cream together the cream cheese, sour cream, sugar, riced potatoes, and cornstarch for 3 minutes on high. Make sure the cream cheese is at room temperature and the potatoes have been riced, not mashed.
  2. On low speed, add each egg one at a time and completely incorporate until blended. Be sure to scrape the bowl after each egg.
  3. Add the lemon zest, vanilla, and almond extract. Gently blend to incorporate.
  4. Pour batter onto crust in pan.
  5. Bake in a 250°F oven until set, about 2 hours.
  6. Serve with raspberry jam as topping.