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A slice of creamy white chocolate raspberry cheesecake topped with fresh raspberries

White Chocolate Raspberry Cheesecake

A delightful dessert combining creamy white chocolate and tart raspberries for a perfect indulgence.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Crust
  • 26-30 pieces Oreo cookies Finely crushed (about 2 cups)
  • 1/4 cup salted butter Melted
Cheesecake Filling
  • 1 1/2 cups white chocolate chips Rich and creamy
  • 1/2 cup cream or half-and-half Adds texture
  • 32 ounces cream cheese Softened
  • 1 cup granulated sugar For sweetness
  • 1/3 cup sour cream Adds tanginess
  • 2 tablespoons all-purpose flour Helps stabilize
  • 2 teaspoons vanilla extract Enhances flavor
  • 4 large eggs At room temperature
  • 12 ounces fresh or frozen raspberries Adds a fresh burst of flavor
Raspberry Sauce
  • 1/3 cup water For sauce
  • 2 tablespoons granulated sugar Sweetening the sauce
  • 3 teaspoons cornstarch Thickening agent
Whipped Cream Topping
  • 1 1/4 cups heavy cream For topping
  • 1/4 cup powdered sugar To sweeten
  • 1 teaspoon vanilla extract For flavor
Garnish
  • 2 ounces white chocolate Grated or shaved

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Combine crushed Oreo cookies and melted butter in a bowl, then press into a 9x3-inch springform pan. Bake for 8-10 minutes until set.
  3. To prepare the raspberry sauce, combine raspberries, water, sugar, and cornstarch in a saucepan over medium heat. Stir for about 5 minutes until thickened, then strain to remove seeds.
  4. Melt white chocolate with cream in a microwave-safe bowl in short bursts, stirring until smooth.
  5. Beat softened cream cheese until smooth, then mix in sugar, sour cream, and flour until combined.
  6. Add eggs one at a time, mixing on low speed. Then incorporate melted white chocolate and vanilla extract gently.
Baking
  1. Pour half the filling into the crust, dollop half the raspberry sauce, and swirl to create patterns.
  2. Add remaining filling and dollop the remaining raspberry sauce, swirling again.
  3. Bake in the oven above a pan of water for 60 to 70 minutes until set around edges with a slight jiggle in the center.
  4. Turn off the oven and crack the door. Cool for an hour, then transfer to room temperature, cooling for another hour.
  5. Chill in the fridge for at least 3-4 hours, or overnight.
Final Touch
  1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  2. Garnish cheesecake with grated white chocolate and pipe whipped cream around edges.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth mixture. A water bath may help prevent cracks in the cheesecake.