Print

Raspberry White Chocolate Cheesecake with Swirled Raspberry Sauce Recipe

Print Recipe

★★★★★

4.3 from 51 reviews

This creamy and indulgent Raspberry Cheesecake features a crunchy Oreo cookie crust, a luscious white chocolate cream cheese filling, and a vibrant raspberry sauce swirled throughout and served on top. Baked in a water bath for a smooth and silky texture, this dessert is perfect for special occasions or any time you crave a delightful homemade cheesecake with a fruity twist.

Ingredients

Scale

Crust

  • 24 Oreo cookies
  • 1 tbsp sugar
  • ¼ cup butter, melted
  • Baking spray for greasing pan

Raspberry Sauce

  • 10 oz frozen raspberries
  • 2 tbsp sugar
  • 2 tsp cornstarch
  • ¼ cup water

Batter

  • 2 cups white chocolate chips
  • ½ cup half-and-half
  • 3 (8 oz) packages cream cheese, softened
  • ½ cup sugar
  • 3 eggs, room temperature
  • 1 tsp vanilla extract

Instructions

  1. Prepare Crust: Preheat your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray it with baking spray to prevent sticking. Set aside.
  2. Make Crust Mixture: Combine Oreo cookies, sugar, and melted butter in a food processor. Pulse until the cookies form fine crumbs. Press this mixture firmly and evenly into the bottom of the prepared pan to create the crust layer.
  3. Cook Raspberry Sauce: In a medium saucepan, combine frozen raspberries, sugar, cornstarch, and water. Bring the mixture to a boil, then cook for 5-6 minutes until the sauce thickens considerably. Pour the warm sauce through a fine mesh strainer to remove the seeds, pressing to extract as much sauce as possible. Set this smooth raspberry sauce aside. This sauce quantity is enough for both swirling into the cheesecake and serving on top.
  4. Melt White Chocolate: In a microwave-safe bowl, combine white chocolate chips and half-and-half. Microwave on high in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. Set aside.
  5. Prepare Cheesecake Batter: Using a stand mixer or hand mixer, beat softened cream cheese and sugar on medium-low speed until smooth and free of lumps. Reduce the mixer speed to low, then add eggs one at a time, mixing gently after each until just combined. Add vanilla extract and the melted white chocolate mixture, mixing until just incorporated. Avoid overmixing to maintain a smooth texture.
  6. Assemble Cheesecake: Pour half of the cheesecake batter over the crust in the springform pan. Drizzle 3 tablespoons of the prepared raspberry sauce evenly over the batter. Add the remaining cheesecake batter on top and drizzle another 3 tablespoons of raspberry sauce over the surface, especially bringing sauce to the edges. Using a wooden skewer or toothpick, create small circular swirling motions to gently swirl the raspberry sauce into the batter, creating a marbled effect.
  7. Prepare Water Bath: Place a 9×13 inch baking pan on the lowest oven rack. Pour 3 cups of hot water into this pan; the water bath will help the cheesecake bake evenly and prevent cracks.
  8. Bake Cheesecake: Position the cheesecake on the center oven rack above the water bath. Bake for 55-70 minutes. The cheesecake is done when the edges appear set and firm, while the center 2-3 inches remain slightly jiggly but not liquid. Baking time may vary according to your oven.
  9. Cool Gradually: Turn off the oven and crack the oven door open. Leave the cheesecake inside for 30 minutes. After this, open the oven door fully and let the cheesecake cool inside for another 30 minutes to prevent cracking from sudden temperature changes.
  10. Final Cooling: Remove the cheesecake from the oven and let it come to room temperature on the counter for 2-3 hours. Then refrigerate it until fully chilled and set, preferably several hours or overnight.
  11. Serve: Slice the chilled cheesecake and serve it with extra raspberry sauce, fresh berries, or whipped cream as desired for an elegant and delicious dessert presentation.

Notes

  • Using a water bath helps prevent cracks and ensures a smooth and creamy cheesecake texture.
  • Make sure cream cheese and eggs are at room temperature to avoid lumps in the batter.
  • Swirling the raspberry sauce evenly distributes its tart flavor and creates a beautiful marbled pattern.
  • Do not overbake; the center should remain slightly jiggly for the perfect creamy consistency.
  • Chilling time is essential for the cheesecake to set properly and develop flavor. Overnight refrigeration is recommended if possible.
  • Straining the raspberry sauce removes seeds for a smoother texture and elegant presentation.

Keywords: Raspberry cheesecake, white chocolate cheesecake, Oreo crust cheesecake, creamy cheesecake, easy cheesecake recipe, raspberry swirl cheesecake

Find it online: https://epicrecipebox.com/raspberry-white-chocolate-cheesecake-with-swirled-raspberry-sauce-recipe/