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White Chocolate Raspberry Cheesecake Recipe

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4.2 from 40 reviews

This decadent White Chocolate Raspberry Cheesecake combines a rich Oreo crust with a creamy white chocolate-infused cheesecake swirling with vibrant raspberry sauce. Topped with a luscious raspberry whipped cream and fresh raspberries, it’s the perfect elegant dessert for any occasion. The recipe involves making a homemade raspberry sauce, baking a refined cheesecake with a water bath for a tender texture, and finishing with a fluffy raspberry whipped cream topping.

  • Total Time: 9 hours 55 minutes
  • Yield: 12 servings

Ingredients

Raspberry Sauce

  • 250 grams raspberries, fresh or frozen
  • 30 mL lemon juice (1/2 large lemon)
  • 10 grams cornstarch
  • 25 grams granulated sugar
  • Tiny pinch fine sea salt

Oreo Crust

  • 280 grams Oreos
  • 42 grams salted butter, melted

Cheesecake Filling

  • 227 grams white chocolate
  • 60 mL heavy cream
  • 907 grams cream cheese, room temperature
  • 200 grams granulated sugar
  • 240 grams sour cream
  • 2 Tbsp vanilla bean paste or extract
  • 4 large eggs, room temperature
  • 2 Tbsp raspberry sauce (reserved from raspberry sauce)

Raspberry Whipped Cream

  • 60 grams powdered sugar
  • Tiny pinch fine sea salt
  • 2 tsp vanilla bean paste or extract
  • 480 mL heavy whipping cream, cold
  • 2-4 Tbsp raspberry sauce (reserved)
  • Fresh raspberries for topping

Instructions

  1. Make Raspberry Sauce: In a small pot over medium heat, combine raspberries (frozen or fresh), sugar, salt, cornstarch, and lemon juice. Stir until sugar dissolves, then simmer on medium-low for 5-10 minutes until thickened and translucent. Optionally, press through a sieve for seedless sauce and cool completely. Refrigerate until ready to use.
  2. Prepare Oreo Crust: Preheat oven to 300°F (148°C) conventional. Grease and line a 9-inch springform pan with baking spray and parchment paper. Process Oreos in a food processor until finely ground. Add melted butter and pulse until combined. Press crumbs evenly into the pan, reaching halfway up the edges. Bake for 10 minutes, then refrigerate while making filling.
  3. Melt White Chocolate: Place white chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each until smooth and melted. Set aside.
  4. Prepare Cream Cheese Mixture: Ensure cream cheese and eggs are at room temperature. If needed, warm cream cheese and eggs in hot water bath, and microwave sour cream briefly. In a stand mixer with paddle attachment, beat cream cheese and sugar at medium-low speed for 1-2 minutes until smooth. Add sour cream and vanilla, mixing on low until combined.
  5. Add Eggs and Chocolate: Add eggs one at a time at low speed, mixing just until combined after each addition. Scrape bowl edges to ensure smoothness. Pour in melted white chocolate and mix gently until smooth. Optionally strain batter then fold to remove any lumps.
  6. Assemble Cheesecake: Pour half the cheesecake batter over the cooled crust. Swirl some raspberry sauce over it. Pour remaining batter on top and swirl with more raspberry sauce. Reserve 2-4 tablespoons of sauce for the whipped cream.
  7. Bake Cheesecake: Place cheesecake in preheated oven. Place a pan of hot water alongside for a water bath. Bake for approximately 75 minutes, until edges are set but center jiggles slightly and top has a subtle golden edge.
  8. Cool in Oven: Turn off oven and slightly open the door. Run a knife around cheesecake edge to release it from the pan and prevent cracking. Return cheesecake to oven with door ajar for 20 minutes. Remove and cool completely at room temperature, then refrigerate overnight or at least 6-8 hours.
  9. Prepare Raspberry Whipped Cream: In a stand mixer bowl, combine powdered sugar, salt, vanilla, and reserved raspberry sauce. Stream in cold heavy whipping cream while mixing at medium-low until it thickens. Increase speed to medium-high and beat until stiff peaks form. Scrape sides and fold gently for smooth texture.
  10. Serve: Spread raspberry whipped cream over chilled cheesecake and garnish with fresh raspberries. Slice and enjoy!

Notes

  • Using a water bath during baking helps prevent cracks and ensures a creamy texture.
  • Ensure all dairy ingredients are at room temperature to avoid lumps in batter.
  • Pressing raspberry sauce through a sieve removes seeds for a smoother swirl and topping.
  • Do not overbeat eggs or cheesecake batter to avoid incorporating air, which can cause cracking.
  • The crust is baked lightly before filling to hold shape without becoming soggy.
  • Reserve raspberry sauce for both swirling in the cheesecake and mixing into the whipped cream for balanced flavor.
  • Allow cheesecake to chill for at least 6-8 hours or overnight for best texture and flavor.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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