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White Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 62 reviews
  • Author: Paula
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 3 hours
  • Total Time: 4 hours 45 minutes
  • Yield: 12–14 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This White Chocolate Raspberry Cheesecake combines a creamy white chocolate-infused cheesecake filling with a vibrant homemade raspberry swirl and a crunchy Oreo cookie crust. Baked in a water bath to ensure a smooth, crack-free finish, this decadent dessert is topped with fluffy whipped cream and fresh raspberries for a stunning and delicious treat.

Ingredients

Scale

Raspberry Filling:

  • 2 1/2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tbsp warm water
  • 2 1/2 cups (319g) fresh or frozen raspberries
  • 2 1/2 tsp sugar

Chocolate Cookie Crust:

  • 35 Oreos (3 cups | 403g Oreo crumbs)
  • 4 tbsp (56g) butter, melted (salted or unsalted is fine)

White Chocolate Cheesecake Filling:

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 tsp vanilla extract
  • 8 oz | 1 1/3 cups white chocolate, melted and slightly cooled
  • 4 large eggs, room temperature

Whipped Cream:

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 3/4 tsp vanilla extract
  • White chocolate bar, optional (for shavings)

Instructions

  1. Prepare ingredients: Remove cream cheese, sour cream, and eggs from the refrigerator to come to room temperature; this ensures smooth mixing and prevents lumps in the batter.
  2. Make raspberry filling: Whisk cornstarch, lemon juice, and warm water in a small bowl until cornstarch dissolves. In a medium-large saucepan, combine raspberries and sugar, cooking over medium heat while stirring continuously for 3 minutes to release juices. Add cornstarch mixture and cook an additional 3 minutes, smashing raspberries until the mixture thickens and bubbles slightly. Puree in a food processor, strain to remove seeds, and set aside to cool.
  3. Prepare crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Crush Oreos finely using a food processor or rolling pin. Mix crushed Oreos with melted butter until evenly combined. Press mixture firmly into bottom and up the sides of the pan. Bake for 8-10 minutes, then cool. Wrap the pan’s outside with aluminum foil to protect from water bath moisture and set aside. Lower oven temperature to 300°F (148°C).
  4. Make cheesecake filling: In a large mixer bowl, beat cream cheese, sugar, and flour on low speed until smooth, scraping bowl sides to prevent air incorporation which causes cracks. Add sour cream and vanilla extract, mixing until combined. Gradually add melted white chocolate in three parts, mixing gently after each addition. Add eggs one at a time, beating slowly and scraping the sides between additions for uniform texture.
  5. Assemble cheesecake: Stir two tablespoons of cheesecake filling into the cooled raspberry filling. Pour three-quarters of the cheesecake filling into the crust. Spoon half of the raspberry filling over the cheesecake layer, gently swirling with a knife or spatula to create marbling. Add remaining cheesecake filling on top, then spoon the rest of the raspberry filling and swirl again. Place the wrapped springform pan inside a larger pan and fill the larger pan halfway up with warm water, avoiding water seeping above the foil edge.
  6. Bake cheesecake: Bake at 300°F (148°C) for 2 hours or until edges are set and center jiggles slightly. Turn off oven, leaving cheesecake inside with door closed for 30 minutes to prevent cracking, then crack oven door open and let rest another 30 minutes. Remove and chill cheesecake in refrigerator 5-6 hours or overnight until firm.
  7. Remove and decorate: Remove the cheesecake from the springform pan and place on a serving dish. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Pipe whipped cream around outer edge of cheesecake and top with fresh raspberries. Optionally, add white chocolate shavings made by peeling a white chocolate bar. Refrigerate until ready to serve; best enjoyed within 3-4 days.

Notes

  • Bringing dairy ingredients and eggs to room temperature helps achieve a smooth batter and reduces cracks in the cheesecake.
  • Using a water bath while baking ensures even cooking and prevents the cheesecake from drying out or cracking.
  • Swirling raspberry filling into the cheesecake adds both flavor and an attractive marbled appearance.
  • Carefully wrapping the springform pan with foil prevents water from leaking into the crust during the water bath.
  • White chocolate should be melted and slightly cooled before adding to the batter to avoid curdling.
  • Chilling the cheesecake overnight improves texture and flavor development.
  • Use fresh or frozen raspberries for the filling; fresh raspberries will provide a brighter flavor.
  • This cheesecake is best consumed within 3-4 days for optimal freshness and taste.

Nutrition

  • Serving Size: 1 slice (approx. 1/14th of cheesecake)
  • Calories: 510
  • Sugar: 32g
  • Sodium: 190mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 115mg

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