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White Chocolate Raspberry Cheesecake Recipe

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This White Chocolate Raspberry Cheesecake features a smooth, creamy white chocolate filling paired with a tangy raspberry swirl, all resting on a crunchy Oreo crust. It's an indulgent treat perfect for any special occasion or a sweet personal indulgence.

Ingredients

20 OREO cookies

4 tablespoons salted butter, melted

1 cup raspberry preserves

2 cups raspberries (frozen or fresh)

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)

Fresh raspberries (for garnish)

Whipped cream (for garnish)

Instructions

  1. Preheat your oven to 350°F and prepare a 9” springform pan by spraying with non-stick spray. Set aside.
  2. In a food processor, pulse OREO cookies to form about 2 cups of crumbs. Add melted butter and pulse until well combined.
  3. Dump the mixture into the springform pan and press it into the pan to form the crust. Bake for 10-12 minutes, then let it cool completely.
  4. Reduce oven temperature to 325°F.
  5. In a saucepan, combine raspberry preserves and raspberries. Heat over medium heat, stirring, until the mixture boils. Reduce heat and simmer for 7-9 minutes, then strain and cool completely.
  6. For the cheesecake, prepare the water bath by placing a towel in a large roasting pan. Ensure the springform pan fits comfortably inside.
  7. In a heatproof bowl, combine white chocolate chips with heated cream. Stir until smooth.
  8. Beat cream cheese until smooth, then add powdered sugar and mix on low. Add sour cream and mix until combined.
  9. Slowly incorporate the white chocolate mixture into the cream cheese mixture, then add eggs one at a time, mixing after each addition.
  10. Wrap the springform pan in heavy-duty aluminum foil. Pour half of the cheesecake mixture over the cooled crust and smooth it out. Tap the pan to remove air bubbles.
  11. Drizzle ¼ cup of raspberry sauce on top and swirl with a knife. Add the remaining cheesecake mixture and drizzle another ¼ cup of raspberry sauce. Swirl again.
  12. Place the springform pan in the water bath, ensuring the water reaches halfway up the pan. Bake for 75 to 90 minutes, checking every 3 minutes after 75 minutes. The cheesecake should jiggle slightly and reach an internal temperature of 150°F.
  13. Turn off the oven and leave the cheesecake inside for 60 minutes with the door cracked open. Let it cool at room temperature for 60 minutes.
  14. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  15. When ready to serve, remove the cheesecake from the springform pan. Garnish with the remaining raspberry sauce, whipped cream, and fresh raspberries. Slice and enjoy!

Notes

  • For a more intense chocolate flavor, use a chocolate cookie crust instead of the Oreo crust.
  • If you prefer a chunkier texture, substitute white chocolate chips with a chopped-up white chocolate bar.
  • For a more pronounced raspberry flavor, increase the raspberry sauce ratio or fold raspberry puree into the cheesecake filling.
  • Chilled cheesecake improves in flavor when made ahead of time and stored for up to 2 days.
  • You can also add nuts like chopped pistachios or almonds for extra crunch on top.

Nutrition

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