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
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
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.
