If you have a sweet tooth that loves the perfect harmony of creamy richness and bright, tart fruitiness, this White Chocolate Raspberry Cheesecake Recipe is about to become your new obsession. Imagine biting into a velvety smooth cheesecake infused with decadent white chocolate, swirled generously with luscious raspberry sauce, all sitting atop a buttery Oreo crust that adds just the right amount of crunch and flavor. This dessert is a spectacular centerpiece for any occasion, combining elegance with comfort in every bite. Get ready to delight your friends and family with this irresistible treat that is as stunning as it is delicious.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential to building flavor layers that make this White Chocolate Raspberry Cheesecake Recipe unforgettable. Each one plays a crucial role in texture, taste, or adding that beautiful pop of color that makes this dessert shine.
- Fresh or frozen raspberries (2 cups + 2 cups): Provide that bright, tart flavor and vibrant color for the sauce and swirls.
- Granulated sugar (1/4-1/2 cup for sauce, 1 cup for filling): Balances the tartness and sweetens the cheesecake perfectly.
- Water (3 tablespoons): Used to soften and cook down the raspberries for the sauce consistency.
- Cornstarch (2 tablespoons total): Thickens the raspberry sauce and stabilizes the cheesecake filling.
- Oreo cookies (25-30 with filling): Crush to create a rich, chocolaty crust that adds texture and depth.
- Unsalted butter (5 tablespoons, melted): Binds the crust together, adding richness and helping it crisp up during baking.
- High-quality white chocolate (8 ounces): Melted to infuse the cheesecake with luxurious, creamy sweetness and a smooth texture.
- Full-fat cream cheese (4 blocks, 8 ounces each, softened): The star of the cheesecake, providing that dense yet creamy base everyone loves.
- Large eggs + egg yolks (3 eggs + 2 yolks): Give structure and richness, ensuring the cheesecake sets just right.
- Sour cream (1/2 cup, room temperature): Adds creaminess and a slight tang that balances the sweetness beautifully.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with its warm, inviting aroma.
How to Make White Chocolate Raspberry Cheesecake Recipe
Step 1: Make the Raspberry Sauce
Start by combining the raspberries, granulated sugar, and two tablespoons of water in a saucepan over medium heat. Stir and cook until the raspberries break down into a sauce. Meanwhile, mix cornstarch with the remaining tablespoon of water to form a slurry and then stir this into the sauce. Keep cooking until it thickens beautifully. Once it reaches the perfect consistency, take it off the heat and let it cool completely. This sauce will deliver that fresh burst of raspberry flavor in every swirl.
Step 2: Prepare the Crust
Preheat your oven to 350°F (175°C) and crush the Oreos finely, filling included, to create a rich base. Mix the crushed cookies with melted butter so that everything binds together. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer that will give you that satisfyingly crisp and chocolatey crust that contrasts amazingly with the creamy filling. Bake for 10 minutes, then set aside to cool.
Step 3: Make the Filling
Gently melt the white chocolate until smooth, either in a microwave or over a double boiler, and allow it to cool a bit. In a large bowl, beat the softened cream cheese with sugar until silky and smooth. Add eggs and yolks one at a time, beating well after each to incorporate air and achieve that luscious texture. Then add sour cream, cornstarch, vanilla, and the cooled white chocolate. Mix until everything is flawlessly combined and ready to turn into cheesecake magic.
Step 4: Assemble the Cheesecake
Pour half of the filling over the cooled Oreo crust. Dollop half of the raspberry sauce on top, then take a knife or skewer to gently swirl the sauce into the cream cheese mixture, creating a beautiful marbled effect. Repeat with the remaining batter and raspberry sauce, ensuring every slice will showcase gorgeous swirls of flavor.
Step 5: Bake with a Water Bath
Place your springform pan in a larger roasting pan and add hot water to the outer pan about halfway up the sides, creating a water bath. This method prevents cracking and guarantees a silky texture. Bake at 350°F (175°C) for the first 10 minutes, then reduce the heat to 300°F (150°C) and continue baking for 60-70 minutes. The center should be just set but retain a soft jiggle, which is key for that perfect creamy mouthfeel.
Step 6: Cool and Chill
After baking, turn off the oven and leave the cheesecake inside with the door slightly open for one hour to cool gradually. This gentle cooling process prevents cracks and keeps the texture dreamy. Once cooled, remove it from the water bath and chill in the refrigerator overnight, letting the flavors deepen and the cheesecake firm up just right.
How to Serve White Chocolate Raspberry Cheesecake Recipe
Garnishes
Elevate your cheesecake presentation with some extra flair by adding fresh raspberries that echo the vibrant flavor inside. A drizzle of leftover raspberry sauce adds a glossy finish, while fluffy whipped cream creates light, pillowy contrast. For a touch of elegance, sprinkle white chocolate curls over the top for that irresistible visual and textural thank you.
Side Dishes
This cheesecake pairs wonderfully with simple sides that won’t compete with its flavors. Offer a cup of fresh berries on the side or a scoop of vanilla bean ice cream to complement the creamy richness and tangy raspberry notes beautifully. For coffee lovers, a robust espresso or lightly flavored tea will round out the experience perfectly.
Creative Ways to Present
For a stunning party dessert, slice the cheesecake and serve each piece with a small raspberry sauce drizzle plate alongside. Or layer individual portions in pretty glasses with extra sauce and white chocolate shavings for an elegant twist. You can even use fresh mint leaves to add a pop of green and fresh aroma, making your White Chocolate Raspberry Cheesecake Recipe look as good as it tastes.
Make Ahead and Storage
Storing Leftovers
After enjoying this cheesecake, be sure to cover any leftovers tightly with plastic wrap or store in an airtight container to keep it fresh. Keep refrigerated and consume within 3-4 days to enjoy its best texture and flavor. This dessert actually tastes even better the next day as the flavors continue to meld.
Freezing
If you want to save some for later, you can freeze slices individually wrapped in plastic and foil to avoid freezer burn. For best quality, consume within 1-2 months. Thaw overnight in the refrigerator before serving to maintain that creamy texture and full raspberry flavor.
Reheating
This cheesecake is perfect served chilled, so reheating is generally not recommended. However, if you prefer it slightly warmer, let a slice sit at room temperature for about 15-20 minutes, which will soften it gently while preserving the flavor and texture.
FAQs
Can I use frozen raspberries for this White Chocolate Raspberry Cheesecake Recipe?
Absolutely! Frozen raspberries work wonderfully and are often more convenient year-round. Just be sure to thaw and drain them slightly if they’re very watery, to keep your sauce from becoming too thin.
What can I substitute for Oreos in the crust?
If Oreos aren’t your favorite, you can substitute with graham crackers, digestive biscuits, or even chocolate wafer cookies. Just crush them finely and mix with butter the same way—the flavor will be different but still delicious.
Why do I need to use a water bath when baking the cheesecake?
The water bath keeps the cheesecake baking gently and evenly, preventing cracks and helping it maintain that luscious, smooth texture without overcooking the edges.
How long should I let the cheesecake chill before serving?
Chilling overnight is ideal to let the flavors develop and the cheesecake to fully set. If you’re short on time, a minimum of 4-6 hours will still give you a firm, sliceable cheesecake.
Can I make this cheesecake gluten-free?
Yes! Just swap the Oreo cookies for a gluten-free cookie option for the crust. Make sure to check all labels, especially for the cookies and any other processed ingredients.
Final Thoughts
This White Chocolate Raspberry Cheesecake Recipe is truly a dessert that sings with flavor, texture, and beauty. It’s a perfect way to impress guests or treat yourself to something genuinely special. Don’t hesitate to gather your ingredients and dive into making this luscious masterpiece—you won’t regret the heavenly bites and the smiles it brings to your table.
Print
White Chocolate Raspberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 25 minutes plus overnight chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious White Chocolate Raspberry Cheesecake is a perfect blend of creamy cheesecake, sweet white chocolate, and tangy raspberry swirls atop a crunchy Oreo cookie crust. Baked gently in a water bath for a smooth, velvety texture, this dessert is ideal for special occasions or a delightful treat any time.
Ingredients
Raspberry Sauce
- 2 cups fresh or frozen raspberries
- 1/4–1/2 cup granulated sugar
- 3 tablespoons water, divided
- 1 tablespoon cornstarch
Crust
- 25–30 Oreo cookies (with filling)
- 5 tablespoons unsalted butter, melted
Filling
- 8 ounces high-quality white chocolate
- 4 (8 ounce) blocks full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs + 2 egg yolks, room temperature
- 1/2 cup sour cream, room temperature
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Make the Raspberry Sauce: In a saucepan over medium heat, combine raspberries, sugar, and 2 tablespoons of water. Cook until raspberries break down. Whisk cornstarch with 1 tablespoon of water to form a slurry and add it to the pan. Stir constantly until thickened. Remove from heat and let cool completely.
- Prepare the Crust: Preheat oven to 350°F (175°C). Crush Oreo cookies finely and mix with melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then cool before filling.
- Make the Filling: Melt white chocolate using a microwave or double boiler, then cool slightly. In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs and yolks one at a time, mixing well after each addition. Incorporate sour cream, cornstarch, vanilla extract, and melted white chocolate until the batter is fully combined and smooth.
- Assemble: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce over the batter, then swirl gently using a knife or skewer. Repeat with the remaining batter and raspberry sauce, creating an attractive swirl pattern on top.
- Bake: Place the springform pan in a larger roasting pan filled with hot water to create a water bath. Bake initially at 350°F (175°C) for 10 minutes. Then reduce oven temperature to 300°F (150°C) and continue baking for 60-70 minutes, or until the cheesecake center is set but still slightly jiggly.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly. Remove the cheesecake from the water bath and refrigerate overnight to fully set and enhance flavors.
- Serve: Garnish the cheesecake with additional raspberry sauce, fresh raspberries, whipped cream, and white chocolate curls for a beautiful presentation before slicing and serving.
Notes
- Using room temperature ingredients helps achieve a smooth batter.
- The water bath prevents cracking and ensures an even bake for the cheesecake.
- Feel free to adjust sugar levels in the raspberry sauce according to your preferred tartness.
- Allow the cheesecake to chill overnight for the best texture and flavor development.
- White chocolate curls can be made by shaving a white chocolate bar with a vegetable peeler for garnish.
