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
Scale
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.
