White Chocolate Raspberry Cheesecake Recipe

Why You’ll Love This Recipe

If you’re a fan of decadent desserts, this White Chocolate Raspberry Cheesecake will quickly become a favorite. The smooth, creamy white chocolate filling is perfectly balanced with the tangy raspberry sauce and a crunchy Oreo crust that holds everything together. The white chocolate’s richness is complemented by the freshness of the raspberries, creating a contrast that’s both indulgent and refreshing. Whether you’re serving it for a special occasion or just to treat yourself, this cheesecake is guaranteed to impress.

Ingredients

Oreo Crust
20 OREO cookies
4 tablespoons salted butter, melted

Raspberry Sauce
1 cup raspberry preserves
2 cups raspberries (frozen or fresh)

Cheesecake
11 ounces white chocolate chips or white chocolate
¾ cup heavy cream
24 ounces cream cheese (room temperature)
¾ cup powdered sugar
½ cup sour cream or Greek yogurt (room temperature)
3 large eggs (room temperature)

Optional Garnish
Fresh raspberries
Whipped cream

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Oreo Crust

1. Preheat your oven to 350°F and prepare a 9” springform pan by spraying with non-stick spray. Set aside.

2. Add the OREO cookies to a food processor and pulse to yield roughly 2 cups of crumbs. Add in the melted butter and pulse until well combined.

3. Dump the mixture into the springform pan and press into the pan using the back of a spoon or the bottom of a glass to form the crust.

4. Bake for 10 to 12 minutes, or until set. Remove from the oven and let it cool completely. Once cooled, reduce the oven temperature to 325°F.

Raspberry Sauce

1. In a medium saucepan, combine the raspberry preserves and raspberries. Heat over medium heat, stirring frequently, until the mixture comes to a boil. Reduce the heat and simmer for 7 to 9 minutes, or until thickened.

2. Strain the raspberry sauce through a fine mesh strainer to remove most of the seeds. Let it cool completely.

Cheesecake

1. Prepare the water bath by placing a folded towel in the bottom of a large roasting pan or baking dish. Ensure the springform pan fits comfortably in the pan with space on all sides.

2. Place the white chocolate chips in a medium heatproof bowl. Heat the heavy cream in a microwave-safe bowl for 30-second intervals until steaming but not boiling.

3. Pour the hot cream over the white chocolate chips. Stir gently and let sit for 5 minutes. Whisk until smooth.

4. Beat the cream cheese in a large mixing bowl or stand mixer until smooth. Add powdered sugar and beat on low speed until combined.

5. Add the sour cream and mix until combined.

6. Slowly add the white chocolate mixture to the cream cheese mixture and beat on low until combined.

7. Add eggs one at a time, mixing on low speed after each addition until fully incorporated.

8. Wrap the springform pan in two layers of heavy-duty aluminum foil to prevent water from getting in. Transfer half of the cheesecake mixture onto the cooled crust and smooth it out. Tap the pan gently on the counter to remove any air bubbles.

9. Drizzle ¼ cup of cooled raspberry sauce on top and swirl using a butter knife in a figure-eight pattern.

10. Add the remaining cheesecake mixture, smoothing it out, and drizzle another ¼ cup of raspberry sauce on top. Swirl again with a butter knife.

11. Carefully place the springform pan in the water bath, ensuring that the water level reaches about halfway up the pan.

12. Bake for 75 to 90 minutes, checking every 3 minutes after 75 minutes. The cheesecake should jiggle slightly in the center when moved, and the internal temperature should reach 150°F.

13. Turn off the oven and leave the cheesecake inside for 60 minutes with the door cracked open. Then, remove it and let it cool at room temperature for 60 minutes.

14. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.

Garnish

When ready to serve, carefully remove the cheesecake from the springform pan and garnish with the remaining raspberry sauce, whipped cream, and fresh raspberries. Slice and enjoy!

Servings and Timing

• Prep Time: 25 minutes

• Cook Time: 1 hour 15 minutes

• Chill Time: 4 hours

• Servings: 12

Variations

• Chocolate Crust: For a more intense chocolate flavor, you can swap the Oreo crust with a graham cracker crust or a chocolate cookie crust.

• Raspberry Swirl: If you want a more pronounced raspberry flavor, you can increase the raspberry sauce ratio or even fold some raspberry puree directly into the cheesecake filling.

• White Chocolate: You can substitute white chocolate chips with a chopped-up white chocolate bar if you prefer a chunkier texture in the filling.

• Add nuts: Chopped pistachios or almonds can be sprinkled on top for a little crunch to complement the creamy cheesecake.

Storage/Reheating

• Storage: Leftover cheesecake should be stored in an airtight container in the refrigerator for up to 4 days.

• Freezing: To freeze, wrap the cheesecake tightly in plastic wrap, then foil. Transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. For best results, freeze without any garnishes.

FAQs

How do I prevent cracks in my cheesecake?

The key to preventing cracks is baking at a low temperature and using a water bath. The moisture from the water bath helps bake the cheesecake evenly and keeps the temperature stable.

Can I use a different type of crust?

Yes, while Oreo crust is a classic choice, you can use any cookie crust or even a graham cracker crust to complement the cheesecake.

How do I know when the cheesecake is done baking?

Check for a slight jiggle in the middle when you gently move the pan. The cheesecake should also reach 150°F when measured with a digital thermometer.

Can I make this cheesecake ahead of time?

Yes, you can make this cheesecake a day or two ahead of time. In fact, chilling it for longer allows the flavors to meld together even better.

Can I substitute the white chocolate for another type of chocolate?

White chocolate is key to this cheesecake’s flavor, but you could try milk or dark chocolate if you prefer. Keep in mind that the flavor profile will change.

Can I add other fruits to the cheesecake?

Yes, you can incorporate fruits like strawberries or blueberries, either swirled into the cheesecake filling or used as toppings.

Can I use frozen raspberries for the raspberry sauce?

Yes, you can use either frozen or fresh raspberries. Just make sure to thaw the frozen raspberries before using them.

How can I tell when my cheesecake has set properly in the fridge?

The cheesecake should be firm to the touch when set properly. If it’s still soft after refrigerating for a few hours, give it more time to chill.

How long does it take to bake the cheesecake?

The cheesecake takes 75 to 90 minutes to bake. Start checking for doneness after 75 minutes to ensure it doesn’t overcook.

Can I skip the water bath?

While it’s possible to bake without a water bath, using one ensures a smoother, creamier texture and reduces the risk of cracks forming.

Conclusion

This White Chocolate Raspberry Cheesecake is a showstopper dessert that combines the richness of white chocolate with the tanginess of fresh raspberries, all sitting on a buttery Oreo crust. Whether you’re serving it for a holiday gathering, a special occasion, or just to treat yourself, this cheesecake is sure to impress with its delightful balance of flavors and textures. So, gather your ingredients and get ready to indulge in this creamy, decadent dessert!