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White Chocolate Raspberry Cheesecake Recipe

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★★★★

4 from 87 reviews

This luscious White Chocolate Raspberry Cheesecake features a creamy white chocolate-infused filling swirled with fresh raspberry puree on a crunchy Oreo crust, baked to perfection with a smooth and velvety texture. Perfect for elegant dessert occasions, it’s topped with homemade whipped cream and fresh raspberries for a delightful finish.

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

Crust

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

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 Topping

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

Instructions

  1. Prepare Ingredients: Remove the cream cheese, sour cream, and eggs from the refrigerator and place them on the counter to come to room temperature. This helps ensure a smooth batter.
  2. Make Raspberry Filling Base: Whisk cornstarch, lemon juice, and warm water in a small bowl until cornstarch dissolves fully.
  3. Cook Raspberry Filling: Combine raspberries and sugar in a medium-large saucepan over medium heat, stirring continuously for 3 minutes to release juices.
  4. Thicken Raspberry Filling: Add cornstarch mixture to saucepan, cook and smash raspberries for another 3 minutes until bubbling and slightly thickened.
  5. Puree and Strain: Puree raspberry mixture in a food processor, then strain to remove seeds. Set aside to cool.
  6. Preheat Oven and Prepare Pan: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.
  7. Make Oreo Crust: Crush Oreos into fine crumbs using a food processor or rolling pin, then combine with melted butter. Press evenly into bottom and up sides of prepared springform pan.
  8. Bake Crust: Bake crust for 8-10 minutes. Remove from oven and cool.
  9. Prepare Water Bath: Wrap pan sides with aluminum foil to prevent water seepage and set aside.
  10. Reduce Oven Temperature: Lower oven temperature to 300°F (148°C) for baking cheesecake.
  11. Mix Cream Cheese Base: In a large mixer bowl, blend cream cheese, sugar, and flour on low speed until well combined, scraping down the sides to prevent lumps and minimize air incorporation.
  12. Add Sour Cream and Vanilla: Mix in sour cream and vanilla extract on low speed until integrated.
  13. Incorporate White Chocolate: Add melted white chocolate in three additions, stirring gently after each to incorporate smoothly.
  14. Add Eggs: Add eggs one at a time, beating slowly and scraping the bowl after each egg.
  15. Combine Raspberry and Cheesecake Fillings: Stir two tablespoons of cheesecake filling into the cooled raspberry puree.
  16. Fill Crust with Cheesecake Mixture: Pour about three-quarters of the cheesecake filling into the crust-lined pan.
  17. Add Raspberry Swirls: Drop half of the raspberry filling spoonfuls onto the cheesecake filling. Use a knife or spatula to swirl the raspberry and cheesecake fillings together.
  18. Add Remaining Cheesecake Filling: Pour in the rest of the cheesecake filling over the swirl layer.
  19. Add Remaining Raspberry Swirls: Spoon remaining raspberry filling on top and swirl again with a knife or spatula.
  20. Bake in Water Bath: Place the springform pan inside a larger pan. Pour warm water into larger pan halfway up sides of springform. Bake for 2 hours until outer edges are set and center is slightly jiggly.
  21. Cool in Oven: Turn oven off, leave cheesecake in oven with door closed for 30 minutes.
  22. Slowly Remove Heat: Crack oven door open and leave cheesecake inside for another 30 minutes.
  23. Chill: Remove cheesecake from oven, chill 5-6 hours or overnight until firm.
  24. Remove from Pan: Detach sides of springform pan and transfer cheesecake to serving plate.
  25. Prepare Whipped Cream: Beat heavy cream, powdered sugar, and vanilla on high speed in a chilled bowl until stiff peaks form.
  26. Decorate Cheesecake: Pipe whipped cream along edges, garnish with fresh raspberries, and optionally grate white chocolate to sprinkle on top.
  27. Refrigerate Before Serving: Chill cheesecake until ready to serve. Consume within 3-4 days for best quality.

Notes

  • Remove cream cheese, sour cream, and eggs from fridge to reach room temperature for smooth batter.
  • Wrap pan sides with aluminum foil for water bath to prevent seepage.
  • Use a chilled bowl for whipping cream to achieve stiff peaks.
  • Chill cheesecake 5-6 hours or overnight for best firmness.
  • Consume within 3-4 days for best quality.

Keywords: white chocolate cheesecake, raspberry cheesecake, Oreo crust dessert, creamy cheesecake recipe, baked cheesecake

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