White Chocolate Raspberry Cheesecake
A creamy, luscious white chocolate cheesecake swirled with fresh raspberry puree on a buttery Oreo crust. Perfectly balanced flavors and textures make it an indulgent dessert that’s surprisingly easy to prepare and ideal for sharing with family and friends.
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.
