If you are looking for a dessert that feels like a celebration in every bite, this White Chocolate Raspberry Cheesecake Recipe is exactly what you need. It’s a luscious blend of creamy, dreamy white chocolate cheesecake swirled with vibrant raspberry sauce, all sitting on a delightfully crunchy Oreo cookie crust. Whether you’re planning a special occasion or just want to treat yourself, this cheesecake perfectly balances sweet and tart, smooth and crunchy, making it an absolute showstopper that’s surprisingly simple to make.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to capturing the perfect taste and texture of this cheesecake. Each element, from the fresh raspberries to the rich cream cheese and decadent white chocolate, plays an essential role in creating layers of flavor and that irresistible creamy texture.
- Fresh or frozen raspberries (2 cups): For that bright, tangy raspberry sauce that adds a fresh pop of color and flavor.
- Granulated sugar (1/4-1/2 cup + 1 cup): Balances the tartness of raspberries and sweetens the cheesecake batter beautifully.
- Water (3 tablespoons, divided): Helps create the perfect consistency for the raspberry sauce.
- Cornstarch (2 tablespoons, divided): Thickens the raspberry sauce and the cheesecake for smooth, clean slices.
- Oreo cookies (25-30 with filling): Crushed to create a crunchy, chocolatey crust that provides a lovely contrast to the creaminess.
- Unsalted butter (5 tablespoons, melted): Binds the crust together and adds richness.
- High-quality white chocolate (8 ounces): Adds a luscious, buttery sweetness that blends seamlessly into the cheesecake.
- Full-fat cream cheese (4 blocks, 8 ounces each): The star ingredient that gives the cheesecake its silky, dense texture.
- Large eggs + egg yolks (3 eggs + 2 yolks): Provide structure, moisture, and creaminess.
- Sour cream (1/2 cup): Adds a subtle tang and helps keep the cheesecake moist and tender.
- Vanilla extract (1 teaspoon): Enhances depth and rounds out all the flavors.
How to Make White Chocolate Raspberry Cheesecake Recipe
Step 1: Prepare the Raspberry Sauce
Start by cooking the raspberries with sugar and water over medium heat until they break down into a juicy, fragrant sauce. Adding a cornstarch slurry thickens it perfectly, turning it into a luscious topping with a bright raspberry flavor that cuts through the rich sweetness of the cheesecake. Letting it cool ensures it swirls without sinking.
Step 2: Make the Oreo Crust
Preheat your oven and crush the Oreo cookies into fine crumbs. Mixing them with melted butter creates that wonderfully crunchy crust base. Press the mixture evenly into a 9-inch springform pan, bake for 10 minutes, and then cool. The crust forms a textured foundation that adds a great balance to the creamy filling.
Step 3: Prepare the Cheesecake Batter
Melt the white chocolate gently, then beat your cream cheese and sugar until velvety smooth. Incorporate the eggs and yolks one at a time, mixing well to keep the batter silky. Blend in the sour cream, cornstarch, vanilla, and melted white chocolate—each ingredient contributing to the cheesecake’s rich, smooth texture and light sweetness.
Step 4: Layer and Swirl
Pour half the cheesecake batter over the cooled crust. Dollop half of your raspberry sauce on top, then use a knife or skewer to swirl it beautifully into the batter. Repeat with the remaining batter and sauce. This creates stunning raspberry ribbons that look as amazing as they taste, giving every bite a perfect harmony of flavors.
Step 5: Bake in a Water Bath
Set your springform pan inside a larger roasting pan filled with warm water to create a gentle water bath. Bake at 350°F for 10 minutes then lower the temperature to 300°F and bake for 60 to 70 minutes. This slow, even baking keeps the cheesecake creamy and prevents cracking, with the center set but still just a bit jiggly for that perfect texture.
Step 6: Cool and Chill
Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour. This gradual cooling avoids sudden temperature changes that cause cracks. Once cooled, remove it from the water bath and refrigerate overnight, allowing the flavors to meld and the texture to firm up to perfection.
Step 7: Garnish and Serve
Before serving, adorn your masterpiece with extra raspberry sauce, fluffy whipped cream, fresh raspberries, and delicate white chocolate curls for an elegant finishing touch that makes it truly irresistible.
How to Serve White Chocolate Raspberry Cheesecake Recipe
Garnishes
A gentle drizzle of raspberry sauce and a handful of fresh raspberries add vibrancy and freshness, while whipped cream and white chocolate curls provide a luscious creaminess and texture contrast. These garnishes not only enhance the flavor but also make your cheesecake presentation absolutely stunning.
Side Dishes
This cheesecake pairs beautifully with light, refreshing sides like a crisp mixed green salad with vinaigrette or delicate mint leaves. A cup of freshly brewed coffee or a fruity dessert wine also complements the rich, sweet flavors for a complete indulgent experience.
Creative Ways to Present
For a fun twist, consider serving this cheesecake in mini springform pans or as individual jars layered with extra raspberry sauce and crushed Oreos. You can also turn it into elegant parfaits by layering chunks of the cheesecake with raspberry coulis and whipped topping in clear glasses.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly in the fridge for up to 5 days. Properly sealing it prevents drying out and helps maintain that creamy texture and fresh raspberry flavor you love so much.
Freezing
This White Chocolate Raspberry Cheesecake Recipe freezes well. Wrap it tightly in plastic wrap and then aluminum foil to avoid freezer burn, and freeze for up to 2 months. Thaw overnight in the refrigerator for best texture and taste.
Reheating
Because cheesecake is best served cold or at room temperature, it’s not recommended to reheat it. If desired, take it out of the fridge about 30 minutes before serving to let it soften slightly and enhance the flavors.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work wonderfully in the sauce and can be used straight from the freezer; just be sure to cook them a little longer to break them down properly.
What if I don’t have Oreos for the crust? Is there a substitute?
You can swap Oreos for graham crackers, digestive biscuits, or any chocolate cookie crumbs you like. Just ensure they’re finely crushed for a stable crust texture.
Can I make this cheesecake without a water bath?
The water bath helps prevent cracks and ensures even baking. Without it, you might end up with a cracked or unevenly cooked cheesecake, so it’s best to follow the water bath method for the perfect finish.
How do I prevent the cheesecake from cracking?
Using a water bath, mixing ingredients gently to avoid too much air, and cooling the cheesecake gradually with the oven door ajar all help keep cracks at bay.
Is it necessary to use full-fat cream cheese?
Yes, full-fat cream cheese ensures the cheesecake has that rich, creamy texture that low-fat versions can’t quite achieve, so it’s best not to skimp on this ingredient.
Final Thoughts
There’s something truly magical about this White Chocolate Raspberry Cheesecake Recipe that makes it a treasured dessert in any kitchen. From its luscious texture and stunning raspberry swirls to the crunchy Oreo crust, every bite feels like a little piece of joy. I can’t wait for you to give it a try and enjoy sharing this delightful treat with your loved ones—it’s the kind of recipe that guarantees smiles all around.
Print
White Chocolate Raspberry Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes plus overnight chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This White Chocolate Raspberry Cheesecake is a luscious and creamy dessert combining the rich flavors of white chocolate and fresh raspberries. Featuring a crunchy Oreo cookie crust and a smooth, swirled raspberry sauce baked into a velvety cheesecake, it’s perfect for special occasions or indulgent treats.
Ingredients
Raspberry Sauce
- 2 cups fresh or frozen raspberries
- 1/4–1/2 cup granulated sugar
- 3 tablespoons water, divided
- 1 tablespoon cornstarch
Crust
- 25–30 Oreo cookies (with filling)
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 8 ounces high-quality white chocolate
- 4 (8 ounce) blocks full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs + 2 egg yolks, room temperature
- 1/2 cup sour cream, room temperature
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Prepare Raspberry Sauce: In a saucepan, combine raspberries, sugar, and 2 tablespoons of water over medium heat. Cook until raspberries break down. Create a cornstarch slurry by mixing cornstarch with 1 tablespoon of water, then add to saucepan. Stir constantly until thickened. Remove from heat and cool completely.
- Make Crust: Preheat oven to 350°F (175°C). Crush Oreo cookies finely and mix with melted butter. Press mixture evenly and firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Prepare White Chocolate: Melt white chocolate gently using a microwave or double boiler. Cool slightly.
- Mix Cheesecake Batter: In a large bowl, beat cream cheese and sugar until smooth. Add eggs and yolks one at a time, mixing thoroughly after each. Incorporate sour cream, cornstarch, vanilla extract, and melted white chocolate. Mix until fully combined and smooth.
- Layer and Swirl: Pour half the cheesecake batter over cooled crust. Spoon half the raspberry sauce on top and swirl gently using a knife or skewer. Repeat by pouring the remaining batter and topping with remaining raspberry sauce, swirling again.
- Bake Cheesecake: Set the springform pan inside a larger roasting pan filled with water to create a water bath. Bake at 350°F (175°C) for 10 minutes, then lower temperature to 300°F (150°C) and bake for 60-70 minutes until center is set but still slightly jiggly.
- Cool Conditioning: Turn off oven and leave cheesecake inside with door ajar for 1 hour. Remove from water bath and refrigerate overnight to set completely.
- Garnish and Serve: Before serving, decorate cheesecake with extra raspberry sauce, whipped cream, fresh raspberries, and white chocolate curls.
Notes
- Use room temperature ingredients for smoother batter and even baking.
- The water bath helps prevent cracks and ensures creamy texture.
- Adjust sugar in raspberry sauce to taste depending on raspberry sweetness.
- White chocolate quality significantly impacts flavor, so choose a high-quality brand.
- Allow cheesecake to chill overnight for best texture and flavor.
