White Chocolate Raspberry Cheesecake

5 from 3 votes

White Chocolate Raspberry Cheesecake

This exquisite White Chocolate Raspberry Cheesecake recipe features a rich, luscious white chocolate cheesecake, layered and topped with a tangy raspberry swirl all sitting on a crunchy Oreo crust. Each bite is a delightful balance of flavors and textures, making it an irresistible treat for any occasion!

Course Dessert

Cuisine American

Keyword raspberry white chocolate cheesecake, white chocolate raspberry cheesecake, white chocolate raspberry cheesecake recipe

Prep Time 25

Cook Time 1 15

Chill Time 4

Servings

Calories 671kcal

Author Trish - Mom On Timeout

Ingredients

Oreo Crust

20 OREO cookies
4 tablespoons salted butter melted

Raspberry Sauce

1 cup raspberry preserves
2 cups raspberries frozen or fresh

Cheesecake

11 ounces white chocolate chips or white chocolate
¾ cup heavy cream
24 ounces cream cheese room temperature
¾ cup powdered sugar
½ cup sour cream or Greek yogurt, room temperature
3 large eggs room temperature

Optional Garnish

fresh raspberries
whipped cream

Instructions

OREO Crust

Preheat your oven to 350°F and prepare a 9” springform pan by spraying with non-stick spray and set aside
Add cookies to a food processor and pulse to yield roughly 2 cups of crumbs. Add in melted butter and pulse until well combined. Dump this mixture into the springform pan and form the crust by using the back of a spoon or bottom of a glass or measuring cup to gently press into the pan.
20 OREO cookies, 4 tablespoons salted butter
Bake for 10 to 12 minutes or until set. Remove from oven and let cool completely.
Remove from the oven, reduce the heat to 325 degrees Fahrenheit and let the crust cool completely.

Raspberry Sauce

Combine raspberry preserves and raspberries in a medium saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat and simmer for 7 to 9 minutes or until thickened.
1 cup raspberry preserves, 2 cups raspberries
Strain the raspberry sauce through a fine mesh strainer to remove most of the seeds. Let the sauce cool completely.

Cheesecake

Reduce the oven temperature to 325°F. Prepare the water bath by placing a folded towel in the bottom of a large roasting pan or baking dish (make sure the springform pan fits in there comfortably with space on all sides).
Place the white chocolate chips in a medium, heat proof bowl.
11 ounces white chocolate chips
Place the heavy cream in a microwave safe bowl and heat in 30 second increments, stirring in between, until cream is steaming but not boiling. (You can also do this in a small saucepan over low heat.)
¾ cup heavy cream
Pour the hot heavy cream over the white chocolate chips. Stir gently and let sit for 5 minutes. Whisk slowly until the mixture is smooth and lump free.
In a large mixing bowl or the bowl of a stand mixer, beat the cream cheese until smooth and creamy, scraping down the sides and bottom of the bowl as needed. Add powdered sugar and beat in on low speed until fully combined, scraping the sides and bottom of the bowl often.
24 ounces cream cheese, ¾ cup powdered sugar
Add the sour cream and mix until combined.
½ cup sour cream
Slowly add the white chocolate mixture to the cream cheese mixture, beating on low until combined.
Add in the eggs, one a time, beating on low speed, just until combined. Do not over beat.
3 large eggs
Wrap the springform pan in 2 layers of heavy duty aluminum foil to prevent water from getting in. I like to use the wide aluminum for extra protection.
Transfer half of the cheesecake mixture onto the cooled crust and use an offset spatula to create an even layer. Tap the pan – gently – several times on the counter to pop any air bubbles.
Drizzle about ¼ cup of the cooled raspberry sauce on top of the cheesecake mixture and swirl using a figure-eight pattern with a butter knife.
Spoon the remaining cheesecake filling on top of the raspberry sauce and use an offset spatula to create an even layer. Tap the pan – gently – several times on the counter to pop any air bubbles.
Drizzle on ¼ cup more of the raspberry sauce and swirl with a butter knife.
Carefully place the springform pan on the folded towel in the roasting pan and place in the oven on the middle rack. Once the pan is in the oven, carefully pour the hot water into the baking pan, away from the cheesecake, until it reaches about the middle of the springform pan, at least 1 to 2 inches. (This water bath ensures that the cheesecake bakes evenly and helps reduce the possibility of cracking.)
Bake for 75 to 90 minutes or until the cheesecake has just a slight jiggle in the middle when the springform pan is moved. Start checking every three minutes after 75 minutes has passed. The cheesecake should reach 150°F when measured with a digital thermometer. If the cheesecake begins to crack, turn off the oven.
Turn off the oven, crack open the door and leave the cheesecake in the oven for 60 minutes. It will continue to cook while the oven cools.
Transfer the cheesecake to a cooling rack and let it set at room temperature for 60 minutes.
Cover with plastic wrap and chill in the refrigerator overnight (or for a minimum of 4 hours).
When ready to serve, carefully remove the cheesecake from the springform pan. Garnish with remaining raspberry sauce, whipped cream and/or fresh raspberries. Slice, serve and enjoy!
fresh raspberries, whipped cream

Notes

Storage Information

Storage. Leftover cheesecake should be stored tightly covered in an air tight container for up to 4 days.

Freezing. To freeze, wrap tightly in plastic wrap and then foil. Transfer to a freezer safe, airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator. Freeze without any garnishes.

Use a digital thermometer to check doneness – you are looking for 150°F. The cheesecake has more of a wiggle than a typical cheesecake because of the added chocolate so using a thermometer will ensure the cheesecake does not get over baked.

Nutrition