There’s something magical about a homemade cheesecake, isn’t there? It’s a labor of love, blending indulgent ingredients to create a dessert that’s as stunning as it is delicious. This White Chocolate Raspberry Cheesecake is no exception! With its creamy white chocolate filling, vibrant raspberry swirls, and crunchy chocolate cookie crust, it’s a show-stopping dessert that will make any occasion special. Let’s dive into the recipe, so you can create this masterpiece in your kitchen.
Why You’ll Love This Cheesecake
The combination of rich, velvety white chocolate and tangy raspberry is a match made in dessert heaven. The chocolate cookie crust adds a delightful crunch, while the fresh whipped cream and white chocolate shavings provide an elegant finish. Whether it’s for a celebration or a quiet weekend indulgence, this cheesecake is bound to impress!
Ingredients
For the 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
For the Chocolate Cookie Crust
- 35 Oreos (3 cups | 403g Oreo crumbs)
- 4 tbsp (56g) butter, melted (salted or unsalted is fine)
For the White Chocolate 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
For the Whipped Cream Topping
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 3/4 tsp vanilla extract
- White chocolate bar (for shavings), optional
Instructions
1. Prepare the Raspberry Filling
- Mix the cornstarch, lemon juice, and warm water in a small bowl until the cornstarch dissolves.
- In a saucepan, heat raspberries and sugar over medium heat for about 3 minutes, stirring constantly as the juices release.
- Stir in the cornstarch mixture and continue cooking for another 3 minutes, breaking the raspberries apart with the back of your spoon as they simmer. The mixture should thicken slightly.
- Puree the mixture in a food processor, then strain to remove seeds. Let it cool completely.
2. Make the Chocolate Cookie Crust
- Preheat your oven to 325°F (163°C).
- Crush Oreos into fine crumbs using a food processor or a rolling pin.
- Mix the Oreo crumbs and melted butter until fully combined. Firmly press the mixture into the bottom and along the sides of a 9-inch springform pan that’s been lined with parchment paper.
- Bake for 8-10 minutes, then cool. Wrap the outside of the pan in aluminum foil to prepare for a water bath.
3. Make the Cheesecake Filling
- Beat cream cheese, sugar, and flour in a large bowl on low speed until smooth. Scrape down the sides of the bowl to ensure an even consistency.
- Gently fold in the sour cream and vanilla extract, stirring until the mixture is uniform.
- Gradually mix in the melted white chocolate.
- Add eggs one at a time, beating slowly after each addition.
4. Assemble and Bake
- Pour 3/4 of the cheesecake batter over the cooled crust.
- Drop spoonfuls of raspberry filling on top, then swirl using a knife or spatula.
- Add the remaining cheesecake batter and repeat the swirl process with more raspberry filling on top.
- Place the springform pan into a larger pan and fill with warm water halfway up the sides.
- Bake at 300°F (148°C) for 2 hours. Turn off the oven and let the cheesecake cool inside for 30 minutes with the door closed, then another 30 minutes with the door cracked.
- Refrigerate the cheesecake for 5-6 hours or overnight.
5. Decorate and Serve
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe whipped cream around the edges and garnish with fresh raspberries and white chocolate shavings.
- Refrigerate until ready to serve.
Details And Nutrition
Details
- Prep Time: 1 hour 45 minutes
- Cook Time: 3 hours
- Total Time: 4 hours 45 minutes
- Yield: 12-14 slices
Nutrition
- Serving Size: 1 slice
- Calories: 573
- Sugar: 39g
- Sodium: 276.3mg
- Fat: 38.6g
- Saturated Fat: 23.1g
- Unsaturated Fat: 13.4g
- Trans Fat: 0.3g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8.8g
- Cholesterol: 139.4mg
Helpful Tips
- Avoid Cracks: Use a water bath and low mixing speed to reduce air bubbles.
- Swirling Pro Tip: For perfect raspberry swirls, use the tip of a knife or a skewer and work gently.
- Room Temperature Ingredients: Ensure cream cheese, sour cream, and eggs are at room temperature for a smoother batter.
Substitutions and Variations
- Raspberry Alternatives: Swap raspberries for strawberries or blueberries for a new twist.
- Gluten-Free Crust: Use gluten-free sandwich cookies in place of Oreos.
- Dark Chocolate Lovers: Substitute white chocolate with dark chocolate for a richer taste.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for preparing in advance. You can make it a day or two ahead and store it until you’re ready to serve.
How do I store leftovers?
Place leftover cheesecake slices in an airtight container and refrigerate for up to 4 days. You can also wrap individual slices tightly in plastic wrap and freeze them for up to 3 months.
Can I use store-bought raspberry jam?
Yes, but the fresh raspberry filling adds an unbeatable flavor and vibrant color.
More Cheesecake Recipes to Love
The combination of white chocolate, tart raspberries, and a luscious texture makes this cheesecake unforgettable. Whether it’s a holiday, birthday, or just because, you’ll find yourself coming back to this recipe time and time again. Happy baking!