If you have a sweet tooth and love a perfect balance of creamy richness and fruity freshness, you’re going to adore this White Chocolate Raspberry Cheesecake Recipe. Imagine a luscious, velvety cheesecake swirled with tangy raspberry sauce and layered over a crunchy Oreo crust, all brought together by the subtle sweetness of melted white chocolate. This dessert is not just a treat; it’s an experience that brings bright color, smooth texture, and irresistible flavors to your table, making every bite a celebration.
Ingredients You’ll Need
Gathering the right ingredients makes all the difference with this cheesecake. Each one is simple but plays an essential role—from the tart raspberries that add natural zing to the Oreos that create a decadent crust with just a hint of chocolate crunch.
- Fresh or frozen raspberries (2 cups): Provides the vibrant fruity flavor and lovely red color for the sauce.
- Granulated sugar (1/4-1/2 cup plus 1 cup): Balances tartness and sweetens the cheesecake beautifully.
- Water (3 tablespoons, divided): Helps achieve the perfect consistency in the raspberry sauce.
- Cornstarch (1 tablespoon plus 1 tablespoon): Thickens both the raspberry sauce and cheesecake filling for that ideal creamy texture.
- Oreo cookies with filling (25-30 cookies): Crush these for a crunchy, chocolaty crust that adds texture and depth.
- Unsalted butter (5 tablespoons, melted): Binds the crust ingredients and ensures it sets firm when baked.
- High-quality white chocolate (8 ounces): The star ingredient that imparts rich sweetness and smoothness in the filling.
- Full-fat cream cheese (4 blocks, 8 ounces each, softened): Delivers the creamy body of the cheesecake with silky mouthfeel.
- Large eggs + egg yolks (3 eggs plus 2 yolks, room temperature): Provide structure and richness for that perfect cheesecake consistency.
- Sour cream (1/2 cup, room temperature): Adds tanginess and keeps the texture moist and tender.
- Vanilla extract (1 teaspoon): Enhances flavor and adds a warm aroma to the cheesecake.
How to Make White Chocolate Raspberry Cheesecake Recipe
Step 1: Make the Raspberry Sauce
Start by cooking the raspberries with sugar and a little water in a saucepan over medium heat. As the berries soften and break down, they release their natural juices and vivid color. Next, stir in the cornstarch slurry to thicken the sauce, making sure to keep stirring constantly so it doesn’t clump. Once thickened, remove it from the heat and let it cool—this tangy sauce will bring a fresh contrast to the sweet, creamy cheesecake.
Step 2: Prepare the Crust
Preheat your oven to 350°F (175°C). Crush the Oreo cookies until you have fine crumbs with some texture. Mix them with melted unsalted butter until well combined, then press this mixture firmly into the base of a 9-inch springform pan. Bake the crust for 10 minutes to set it, then let it cool completely. This base creates a chocolatey crunch that perfectly complements the creamy layers above.
Step 3: Make the Filling
Melt the white chocolate gently, either in the microwave or using a double boiler, and allow it to cool slightly to avoid scrambling the eggs later. In a large bowl, beat the softened cream cheese with sugar until smooth and fluffy. Then, add the eggs and egg yolks one at a time, beating well after each addition to ensure a silky mixture. Incorporate the sour cream, cornstarch, vanilla, and the melted white chocolate, mixing everything until beautifully combined—this rich filling forms the heart of your cheesecake.
Step 4: Assemble the Cheesecake
Pour half of the creamy cheesecake batter over your cooled Oreo crust. Dollop half of the raspberry sauce on top and use a knife or skewer to swirl the sauce into the batter, creating a gorgeous marbled effect. Repeat with the remaining batter and raspberry sauce. This swirling technique not only looks stunning but ensures every slice bursts with raspberry flavor.
Step 5: Bake
Place the filled springform pan into a larger roasting pan and add hot water to create a gentle water bath. Bake initially at 350°F (175°C) for 10 minutes to help set the edges, then lower the temperature to 300°F (150°C) and bake for another 60-70 minutes. You want the center to be set but still have a slight jiggle for that perfect creamy texture once chilled.
Step 6: Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly open for one hour to cool gradually—this helps prevent cracks. Then, remove it from the water bath and refrigerate overnight. This chilling time is crucial for firming up the cheesecake and melding all the flavors beautifully.
How to Serve White Chocolate Raspberry Cheesecake Recipe
Garnishes
To make your cheesecake look as amazing as it tastes, garnish with a drizzle of extra raspberry sauce, a dollop of freshly whipped cream, and scattered fresh raspberries. Adding white chocolate curls on top provides an elegant, delicate touch that highlights the creamy sweetness inside and invites everyone to dig in.
Side Dishes
Pair this dessert with light and refreshing sides like a crisp green salad or a simple citrus sorbet to cleanse the palate. A glass of sparkling rosé or chilled Moscato can also elevate your indulgence, balancing richness with sparkling sweetness.
Creative Ways to Present
For a fun twist, you could assemble individual mini cheesecakes in jars or glasses, layering crust, cheesecake, and raspberry swirls. Alternatively, serve slices on rustic wooden boards with fresh berries and a dusting of powdered sugar for a café-style presentation that instantly charms.
Make Ahead and Storage
Storing Leftovers
Keep leftover cheesecake covered tightly in the refrigerator; it stays fresh and creamy for up to 5 days. Avoid exposing it to air to prevent it from drying out or absorbing other fridge odors.
Freezing
This White Chocolate Raspberry Cheesecake Recipe freezes beautifully. Wrap the cheesecake or individual slices securely in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving to maintain texture and flavor.
Reheating
Cheesecake is typically best served chilled, so reheating isn’t usually necessary. If you prefer it slightly warmer, let slices sit at room temperature for 20 minutes rather than using heat, which can affect texture.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work just as well and are often more convenient. Just thaw and drain excess liquid before cooking to ensure your sauce isn’t too watery.
What if I don’t have Oreos for the crust?
You can substitute Oreos with graham crackers or digestive biscuits, crushed finely. Add a bit of melted butter to bind, and you’ll still get a delicious, firm crust.
Why do I need a water bath for baking?
The water bath creates gentle, even heat around the cheesecake, preventing cracks and ensuring a smooth, creamy texture without overcooking the edges.
Can I make this recipe dairy-free or vegan?
This cheesecake relies heavily on dairy ingredients for its classic texture and flavor. For dairy-free or vegan options, you’d need specialized substitutes and adjustments to ensure proper setting, but it’s a more complex process than a standard swap.
How can I tell when the cheesecake is done?
The edges should look set and only the center should have a slight jiggle when you gently shake the pan. Overbaking will make it dry, so pull it out carefully and let it finish cooking as it cools in the oven.
Final Thoughts
There’s something truly magical about this White Chocolate Raspberry Cheesecake Recipe that turns any occasion into a special memory. Its creamy, rich filling combined with bright raspberry swirls and a crunchy chocolate crust is a harmony of tastes and textures that’s impossible to resist. Give it a try, and I promise this cheesecake will become your new favorite to share with friends and family.
Print
White Chocolate Raspberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 0 minutes
- Total Time: 1 hour 25 minutes plus overnight chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent White Chocolate Raspberry Cheesecake combines a rich Oreo crust with a creamy white chocolate-infused cheesecake filling and a luscious homemade raspberry sauce. Perfectly balanced with fruity tartness and sweet white chocolate, this elegant dessert is ideal for special occasions or an indulgent treat.
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
Cheesecake 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 the raspberries break down, about 5-7 minutes. In a small bowl, mix cornstarch with 1 tablespoon of water to create a slurry, then stir into the raspberry mixture. Continue cooking until the sauce thickens, stirring constantly. Remove from heat and let cool completely.
- Prepare the Crust: Preheat your oven to 350°F (175°C). Crush the Oreo cookies finely and mix them with the melted butter until well combined. Firmly press this mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and allow to cool.
- Make the Filling: Melt the white chocolate gently in a microwave or double boiler, then set aside to cool slightly. In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add the eggs and egg yolks one at a time, mixing well after each addition. Stir in the sour cream, cornstarch, vanilla extract, and melted white chocolate until thoroughly combined and smooth.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce over the batter and use a knife or skewer to gently swirl the sauce into the batter. Pour the remaining batter on top, then repeat with the remaining raspberry sauce, swirling again to create a marbled effect.
- Bake: Place the springform pan inside a larger roasting pan and add enough hot water to come halfway up the sides of the cheesecake pan (creating a water bath). Bake at 350°F (175°C) for 10 minutes, then reduce the oven temperature to 300°F (150°C) and bake for an additional 60-70 minutes. The cheesecake should be set around the edges but slightly jiggly in the center.
- Cool and Chill: Turn off the oven and open the door slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. After cooling, carefully remove the pan from the water bath and refrigerate the cheesecake overnight to set firmly.
- Serve: Before serving, garnish with additional raspberry sauce, whipped cream, fresh raspberries, and white chocolate curls for an elegant presentation.
Notes
- Use room temperature eggs and sour cream for a smooth batter and even baking.
- The water bath helps prevent cracking and ensures a silky texture.
- Allowing the cheesecake to chill overnight improves flavor and texture.
- White chocolate can be melted gently in short bursts in the microwave or over simmering water to avoid burning.
- Adjust sugar in the raspberry sauce based on the tartness of the berries.
