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White Chocolate Raspberry Cheesecake Recipe

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3.9 from 75 reviews

This White Chocolate Raspberry Cheesecake features a creamy, luscious cheesecake filling infused with melted white chocolate and swirled with a fresh raspberry sauce. It rests on a crisp Oreo cookie crust, baked in a water bath to ensure a smooth, crack-free texture. Perfect for dessert lovers who enjoy the perfect balance of sweet white chocolate and tart raspberries in a rich, elegant cheesecake.

Ingredients

Raspberry Swirl

  • 3 teaspoons water (divided)
  • 1 ½ teaspoons cornstarch
  • 12 ounces raspberries (fresh or frozen, do not thaw)
  • 3 tablespoons sugar

Cookie Crust

  • 35 Oreos
  • 5 Tablespoons (71 g) unsalted butter (melted)

Cheesecake Filling

  • 2 pounds (four 8-ounce blocks) cream cheese (softened to room temperature)
  • 1 cup (200 g) granulated white sugar
  • 1 Tablespoon cornstarch
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 4 large eggs (room temperature)
  • ⅔ cup (151 g) sour cream
  • ⅔ cup (160 ml) heavy cream
  • 8 ounces white chocolate (melted and slightly cooled)

Instructions

  1. Make raspberry swirl: In a small bowl, dissolve 1 ½ teaspoons cornstarch into 1 teaspoon of water. In a medium saucepan, combine the raspberries, sugar, and remaining 2 teaspoons of water. Heat over medium heat, stirring occasionally until simmering. Add the cornstarch mixture and continue heating for 3 minutes, stirring frequently while mashing the raspberries to break them down. Remove from heat and strain through a fine-mesh sieve into a bowl. Set aside to cool.
  2. Make cookie crust: Preheat the oven to 350°F (177°C) with rack in the middle. Pulse Oreos in a food processor until finely ground. Add melted butter and pulse to combine. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan, using the bottom of a measuring cup or fingers. Place the pan on a baking sheet and bake for 10 minutes. Remove and let cool.
  3. Prepare cheesecake filling: In a stand mixer fitted with a paddle attachment, beat cream cheese, sugar, and cornstarch on medium speed for about 4 minutes until smooth and creamy. Add salt and vanilla extract, beating after each addition. Add eggs one at a time, beating 1 minute after each addition. Mix in sour cream and beat until incorporated, then add heavy cream and beat again until smooth. Scrape down bowl sides and bottom to ensure even mixing. Finally, fold in melted white chocolate using a rubber spatula until evenly combined.
  4. Bake the cheesecake: Lower oven temperature to 325°F (160°C). Wrap the outside of the springform pan in three layers of aluminum foil to prevent water from seeping in. Place the foil-wrapped pan in a large, high-sided roasting pan. Pour half of the cheesecake filling over the cooled Oreo crust and smooth the top. Spoon half of the raspberry sauce on top and swirl gently with a knife tip. Add remaining cheesecake batter and then the remaining raspberry sauce, swirling again. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan. Bake for 85-90 minutes until edges are set and golden and center is set but still slightly wobbly.
  5. Cool and chill: Turn off oven heat and crack open the door. Let cheesecake cool in the oven for 1 hour to prevent cracking. Cover the cheesecake with a paper towel and then foil to reduce condensation. Chill in the refrigerator for at least 4 hours or overnight. When ready, loosen edges with a knife and remove the outer ring before slicing and serving.

Notes

  • Using room temperature eggs and cream cheese helps achieve a smooth cheesecake batter without lumps.
  • Do not thaw frozen raspberries before making the swirl to preserve their structure and flavor.
  • Wrapping the pan with foil is essential to prevent water from leaking into the cheesecake during the water bath.
  • The water bath and slow cooling help prevent cracking and ensure a silky texture.
  • For clean slices, run a knife under hot water and wipe dry before slicing each piece.
  • Leftovers can be refrigerated for up to 3 days and should be served chilled.

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