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White Chocolate Raspberry Cheesecake Recipe

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★★★★★

4.3 from 40 reviews

This luscious White Chocolate Raspberry Cheesecake features a crunchy Oreo crust, creamy white chocolate-infused cheesecake filling, and a vibrant raspberry swirl. Topped with whipped cream and white chocolate shavings, this dessert is perfect for special occasions or indulgent treats, combining rich sweetness with fruity freshness.

Ingredients

Scale

Crust

  • 26–30 Oreo cookies, finely crushed (about 2 cups)
  • 1/4 cup salted butter, melted

Raspberry Sauce

  • 12 ounces fresh or frozen raspberries
  • 1/3 cup water
  • 2 Tablespoons granulated sugar
  • 3 teaspoons cornstarch

Cheesecake Filling

  • 1 1/2 cups white chocolate chips
  • 1/2 cup cream or half-and-half
  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/3 cup sour cream
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature

Topping

  • 2 ounces white chocolate, grated or shaved for sprinkling on top
  • 1 1/4 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
  2. Prepare Crust: Mix the finely crushed Oreo cookies with melted butter until evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9×3-inch springform pan, creating an even crust. Bake in the preheated oven for 8-10 minutes, then remove and set aside to cool slightly.
  3. Make Raspberry Sauce: Combine the raspberries, water, sugar, and cornstarch in a medium saucepan over medium heat. Stir frequently as the mixture cooks until it thickens and starts boiling, about 5 minutes. Remove from heat and strain the sauce through a wire mesh strainer to remove seeds and achieve a smooth texture. Set aside to cool.
  4. Melt White Chocolate: In a microwave-safe bowl, melt white chocolate chips with cream or half-and-half using short 20-second bursts, stirring well between each burst until the mixture is smooth and fully melted. Set aside to cool slightly.
  5. Prepare Cheesecake Batter: Beat softened cream cheese with an electric mixer until creamy and smooth. Gradually add the granulated sugar, sour cream, and flour, mixing thoroughly after each addition.
  6. Add Eggs: Add eggs one at a time, beating on low speed just until combined after each addition to avoid overmixing.
  7. Incorporate White Chocolate and Vanilla: Gently fold in the melted white chocolate mixture and vanilla extract until just combined, keeping the batter smooth and creamy.
  8. Layer Filling and Raspberry Sauce: Pour half of the cheesecake batter into the prepared crust. Spoon half of the raspberry sauce (about 3 tablespoons) over the batter. Using a skewer or knife, swirl the raspberry sauce into the batter to create a marbled effect.
  9. Add Remaining Batter and Sauce: Pour the remaining cheesecake batter over the first layer. Dollop the remaining raspberry sauce on top and swirl again carefully to maintain the marbling pattern.
  10. Bake Cheesecake with Water Bath: Place the springform pan on a baking rack and put a pan filled with water on a lower oven rack to create a water bath, which helps the cheesecake bake evenly and prevents cracking. Bake for 60 to 70 minutes until the edges are set but the center is slightly jiggly.
  11. Cool Cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool slowly in the oven for 1 hour. Then, remove it from the oven and allow it to cool at room temperature for another hour. Afterward, refrigerate the cheesecake for 3 to 4 hours or until completely set.
  12. Prepare Topping: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating a fluffy whipped cream topping.
  13. Decorate: Sprinkle the top of the cheesecake with grated or shaved white chocolate. Pipe the whipped cream in decorative swirls around the edges of the cheesecake to finish. Serve chilled and enjoy!

Notes

  • Using a water bath (bain-marie) helps prevent cracks on the cheesecake surface and ensures even baking.
  • Room temperature eggs and cream cheese help create a smooth, lump-free batter.
  • For best results, chill the cheesecake thoroughly before serving to allow flavors to meld and texture to set properly.
  • Fresh raspberries are preferred for sauce but frozen raspberries work well too; thaw and drain excess liquid before cooking.
  • You can substitute half-and-half with heavy cream or whole milk, but cream provides a richer texture.
  • Use a springform pan to easily remove the delicate cheesecake without damaging it.

Keywords: white chocolate cheesecake, raspberry cheesecake, Oreo crust cheesecake, creamy cheesecake, homemade cheesecake dessert

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