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
Scale
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.
