Indulge in a creamy, decadent dessert that balances sweet and tangy flavors perfectly.
This White Chocolate Raspberry Cheesecake features a rich, protein-packed cream cheese filling on a crunchy Oreo crust, swirled with vibrant raspberry puree.
Low in added saturated fat and full of good fats from dairy, it’s a satisfying treat ideal for meal prep, celebrations, or a luxurious everyday dessert.
White Chocolate Raspberry Cheesecake
Equipment
- 9" springform pan
- Heavy-duty tin foil (multiple layers)
- Non-stick spray
- Food Processor or Blender
- Rubber Spatula
- Large baking pan (for water bath)
- Skewer (for swirling raspberry)
- Stand mixer with whisk attachment
Ingredients
Oreo Crust:
- 24 Oreo cookies
- ¼ cup unsalted butter melted
White Chocolate Cheesecake Filling:
- 3 8-ounce blocks cream cheese, full-fat, softened
- 1 cup full-fat sour cream room temperature
- 3 large eggs
- 2 large egg yolks
- 1 ½ cups granulated sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup fresh lemon juice
- 8 ounces white chocolate chopped, melted and slightly cooled
Fresh Raspberry Swirl:
- ¾ cup fresh raspberries
- 3 tablespoons granulated sugar
Whipped Cream Topping:
- 1 cup heavy cream
- ¼ cup confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Start by preheating your oven to 325°F (163°C). Take a 9-inch springform pan and wrap it thoroughly in multiple layers of heavy-duty tin foil to prevent any water from seeping in during baking. Lightly grease the bottom and sides with non-stick spray to ensure the cheesecake releases easily. Set the pan aside while you prepare the crust.
- Make the Oreo Crust: Place 24 Oreo cookies into a food processor or blender and pulse until they turn into fine crumbs. Pour the crumbs into a medium bowl and stir in 1/4 cup melted unsalted butter until the mixture is evenly combined and feels like wet sand. Transfer the mixture to the prepared pan, pressing it firmly into the bottom and slightly up the sides using the back of a spoon or a flat-bottomed glass. Make sure it’s compact, as this creates a solid foundation for your cheesecake. Set aside.
- Prepare the Cream Cheese Mixture: In a large mixing bowl or blender, combine 3 blocks (24 oz) of softened full-fat cream cheese and 1 cup of room-temperature full-fat sour cream. Beat on medium speed or blend until the mixture is completely smooth, scraping down the sides and bottom to avoid lumps. A perfectly smooth base is key to a creamy cheesecake.
- Add Eggs, Egg Yolks, and Sugar: Add 3 large eggs, 2 egg yolks, and 1 1/2 cups granulated sugar to the cream cheese mixture. Blend gently until combined, but avoid overmixing. Overmixing can incorporate too much air, causing cracks during baking.
- Incorporate Flavorings: Add 1 1/2 teaspoons vanilla extract and gently pulse for 10 seconds to mix. Then, fold in 1/4 cup fresh lemon juice carefully with a rubber spatula. This adds a subtle tanginess that brightens the cheesecake. Next, fold in 8 ounces of melted white chocolate, slightly cooled, ensuring it’s evenly incorporated without deflating the batter.
- Pour the Filling: Pour the smooth cheesecake filling over the prepared Oreo crust in the springform pan. Use a rubber spatula to spread it evenly and smooth the top, creating a flat surface for the raspberry swirl.
- Prepare the Raspberry Swirl: In a small blender or food processor, puree 3/4 cup fresh raspberries until smooth. Press the puree through a fine-mesh strainer to remove seeds, then stir in 3 tablespoons granulated sugar. Drop small spoonfuls of the raspberry mixture over the cheesecake batter. Using a skewer or toothpick, gently swirl the raspberry into the cheesecake to create a marbled effect. The swirl can be light or dramatic, depending on your preference.
- Set Up the Water Bath: Place the cheesecake pan into a large baking pan with high sides. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan. The water bath ensures even baking and prevents cracks on the cheesecake surface.
- Bake the Cheesecake: Bake in the preheated oven for 1 hour and 30 minutes. The edges should look set while the center remains slightly wobbly. After baking, turn the oven off and leave the cheesecake inside with the door closed for 45 minutes. This gradual cooling helps prevent sudden temperature changes that could crack the cake.
- Cool and Loosen the Edges: Remove the cheesecake from the oven and carefully run a knife around the edges to release any bits that may have stuck to the pan.Allow the cheesecake to rest at room temperature for 30 minutes before covering with plastic wrap.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 6 hours, preferably overnight. This allows the flavors to meld and the texture to set perfectly, resulting in a creamy, sliceable dessert.
- Make the Whipped Cream Topping: While the cheesecake chills, prepare the whipped cream. In a stand mixer fitted with a whisk attachment, beat 1 cup heavy cream on medium-high speed until soft peaks begin to form. Reduce the speed to low, add 1/4 cup confectioners’ sugar and 1 teaspoon vanilla extract, and continue beating for another minute until stiff peaks form. Keep chilled until ready to serve.
- Serve the Cheesecake: When ready to serve, carefully remove the cheesecake from the springform pan. Slice into 10–12 portions. Top each slice with a generous dollop of whipped cream. For an extra touch, drizzle a little reserved raspberry puree over each serving. Enjoy the perfect balance of creamy white chocolate, tart raspberry, and crunchy Oreo crust!
Notes
- Ensure the cream cheese and sour cream are at room temperature to prevent lumps and create a smooth batter.
- Melt white chocolate slowly over a double boiler or microwave in short bursts to avoid burning.
- Use a water bath while baking to prevent cracks on the cheesecake surface.
- Press the Oreo crust firmly into the pan to create a sturdy base.
- Chill the cheesecake overnight for the best texture and flavor; it slices more cleanly when fully set.
- Fresh raspberries work best for the swirl, but frozen can be used if fully thawed and strained.
- Handle the pan carefully when removing from the water bath; hot water can spill.
Chef’s Secrets For Perfect Cheesecake
The key to a flawless cheesecake lies in preparation and patience.
Always ensure your cream cheese is extremely soft before blending with sour cream—this avoids lumps and creates a silky texture.
When adding eggs, fold gently to prevent overmixing, which can introduce air and lead to cracks.
The water bath is a subtle but crucial technique, as it provides gentle, even heat, preventing the cheesecake from drying or cracking.
For a deeper flavor, consider using a high-quality white chocolate and fresh lemon juice.
Lastly, allow the cheesecake to cool gradually before chilling; sudden temperature changes can compromise its creamy texture.
Serving Suggestions For Maximum Appeal
This cheesecake is incredibly versatile and can be served in several appealing ways.
Serve slices plain with a dollop of whipped cream for an elegant dessert.
For extra indulgence, drizzle melted chocolate or a spoonful of raspberry sauce over the top.
Pair with fresh berries, mint leaves, or even a sprinkle of crushed pistachios for added texture and color.
This dessert pairs beautifully with coffee, black tea, or a light dessert wine, making it perfect for celebrations, dinner parties, or a luxurious weekend treat.
Storage Tips To Keep Fresh
To preserve the cheesecake’s flavor and texture, store it covered in plastic wrap or an airtight container in the refrigerator for up to 4–5 days.
If you want to prepare ahead, the cheesecake can be frozen for up to 2 months.
Slice the cake before freezing for easy portioning, and wrap individual slices tightly in plastic wrap followed by foil.
Thaw in the refrigerator overnight before serving.
Whipped cream should be prepared fresh for serving, as it does not freeze well, though pre-chilled cream can be whipped right before use.
Frequently Asked Questions
1. Can I use a different crust?
Yes! While the Oreo crust adds richness and crunch, graham crackers, digestive biscuits, or even almond meal can be used as alternatives. Simply adjust the butter to create a firm base that holds the filling.
2. How do I prevent cheesecake cracks?
Prevent cracks by not overmixing your batter and baking in a water bath. Avoid opening the oven during baking, and allow the cheesecake to cool gradually before refrigerating.
3. Can I make it ahead of time?
Absolutely! Cheesecake improves in flavor when chilled overnight. Prepare it a day ahead for easier slicing and cleaner presentation.
4. Can I use frozen raspberries?
Yes, but ensure they are fully thawed and strained to remove excess liquid and seeds. This prevents the swirl from becoming too runny and maintains a clean marbled effect.
5. How long does it stay fresh?
Refrigerated properly, the cheesecake stays fresh for 4–5 days. Freezing extends storage up to 2 months. Always store it in an airtight container or tightly wrapped to maintain its creamy texture and flavor.
