This exquisite White Chocolate Raspberry Cheesecake features a rich, luscious white chocolate cheesecake, layered and topped with a tangy raspberry swirl all sitting on a crunchy Oreo crust. Each bite is a delightful balance of flavors and textures, making it an irresistible treat for any occasion!
Love cheesecake as much as we do? Make sure to try my Lemon Blueberry Cheesecake, Lemon Meringue Cheesecake and this decadent Chocolate Chip No Bake Cheesecake!
White Chocolate Raspberry Cheesecake Recipe
Quite possibly the most decadent and gorgeous cheesecake I’ve ever tried! As stunning as it is delicious, you’ll find that the velvety white chocolate cheesecake is the perfect complement to tangy raspberries and a crunchy OREO crust. Whether you’re serving this beauty up for a special occasion or making it for the family on a Wednesday night, this cheesecake is sure to impress and delight.
These creamy cheesecake gets its flavor from a white chocolate ganache that is mixed in with the cheesecake filling. It adds a richness and silkiness to the cheesecake that is quite irresistible. A simple raspberry sauce made from raspberry preserves and fresh or frozen raspberries is swirled into the cheesecake in the middle as well as on top ensuring that tart contrast is enjoyed with every bite.
Top with raspberry sauce, fresh whipped cream and raspberries for the perfect finish!
Why You’ll Love This Recipe
Cheesecake is one of my all time favorite desserts and no one can resist that beautiful raspberry swirl! This recipe elevates the classic cheesecake we all know and love with a luxurious raspberry sauce, creating an irresistible combination of flavors and textures.
- Tart and Sweet. The amazing combination of raspberries and white chocolate offers a perfect balance of tartness and sweetness in this delicious cheesecake.
- Texture. The smooth and rich white chocolate cheesecake provides an irresistibly creamy texture that contrasts beautifully with the crunchy OREO crust and tangy raspberry swirl
- Gorgeous. No one will be able to resist the allure of this beautiful cake. Bright, vibrant colors and beautiful presentation ensures this cheesecake will be a showstopper.
What You’ll Need
There are four components to this cheesecake recipe: the OREO crust, the raspberry sauce, the white chocolate cheesecake and any garnishes you wish to add. Let’s take a quick look at what you’ll need to create this decadent dessert and, as always, you can find the full printable recipe in the recipe card at the end of this post.
OREO Crust
- OREO Cookies – Form the base of the crust. I like to use a food processer to turn the cookies (filling too!) into small crumbs before adding the butter to create the crust. You can also place in a ziploc bag and using a rolling pin to crush them by hand.
- Butter – I use salted butter for the crust to balance the sweetness just a bit. You can just unsalted and just add a pinch of salt.
Raspberry Sauce
- Raspberry Preserves – Provide a base for the raspberry sauce that is tart and tangy and cuts through the richness of the cheesecake.
- Raspberries – You can use fresh or frozen raspberries in this recipe.
White Chocolate Cheesecake Filling.
- White Chocolate and Heavy Cream – I used white chocolate chips but if you can find white chocolate bars, those are even better. The white chocolate and heavy cream combine to create a white chocolate ganache that flavors the cheesecake.
- Cream Cheese – Creates the silky smooth, tangy base for the cheesecake. It is without a doubt, the most important ingredient in this recipe so buy the best quality you can. The cream cheese needs to be at room temperature to avoid lumps in the cheesecake.
- Powdered Sugar – Adds a bit of sweetness to the cheesecake and blends easily with the cream cheese.
- Sour Cream – Adds a lovely tanginess to the cheesecake. Greek yogurt is a great substitute.
- Eggs – Provides structure to the cheesecake and creates a silky consistency. The eggs should be added one at a time and combined completely before the next one is added.
Garnishes
- Raspberry Sauce and Raspberries – Leftover raspberry sauce and fresh raspberries are the perfect garnish for this luxurious cheescake.
- Whipped Cream – I know how snobby it sounds, but trust me when I say that homemade whipped cream is SO worth it! It only takes a few minutes to—literally—whip up, and it’s thicker and fresher than any store-bought can.
Storage Information
- Storage. Leftover cheesecake should be stored tightly covered in an air tight container for up to 4 days.
- Freezing. To freeze, wrap tightly in plastic wrap and then foil. Transfer to a freezer safe, airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator. Freeze without any garnishes.
Trish’s Tips
You are going to love this cheesecake! It really is the perfect combination of flavors. Follow my tips below for the best results:
- Ensure all ingredients are at room temperature for a smooth batter.
- Avoid over mixing the batter. We want to avoid adding any air to the batter because it can lead to cracking.
- Follow my easy steps above to set up a water bath for your cheesecake. Not only does it help prevent cheesecake, it creates an ultra creamy cheesecake.
- Let the cheesecake cool slowly, first in the oven and then at room temperature. This also helps to prevent cracks.
- Use full fat, block style cream cheese for the best texture and flavor in your cheesecake.
- Line the springform pan with parchment paper if you’d like to transfer the cheesecake after baking.
- Avoid over baking the cheesecake. The cheesecake continues cooking long after the oven is turned off so you want to look for that slight jiggle that indicates the cheesecake is done.
- The additional raspberry sauce and whipped cream should be added just before serving.
- If your cheesecake cracks, use the blueberry topping to cover it up!
- For clean slices, use a sharp, thin-bladed knife. Dip in hot water and wipe dry between each cut.
Use a digital thermometer to check doneness – you are looking for 150°F. The cheesecake has more of a wiggle than a typical cheesecake because of the added chocolate so using a thermometer will ensure the cheesecake does not get over baked.
Frequently Asked Questions
Is it okay to use frozen raspberries for the raspberry sauce?
Absolutely! Since the raspberry sauce gets cooked, any extra moisture from the frozen raspberries will just cook out. Fresh or frozen raspberries work equally well.
Do I need to strain the raspberry sauce?
I would recommend it to eliminate most of the raspberry seeds. If you’re fine with the seeds that that step can be skipped.
When is the cheesecake done?
The center of the cheesecake should still have a slight jiggle but not be liquid-y. For this cheesecake you are looking for an internal temperature of 150°F. The edges will have just started to turn a light, golden brown.
How can I ensure my cheesecake doesn’t crack?
Follow my directions for optimal results making sure to cool the cheesecake slowly, use a water bath, and avoid over mixing the batter.
Do I really have to chill the cheesecake?
Yes! Ideally overnight but a minimum of 4 hours for sure!
Water Bath or Bain-Marie
Using a water bath when baking a cheesecake helps to minimize cracking and regulate temperature. Make sure to tightly wrap your springform pan with aluminum foil or use a baking bak to prevent any water from seeping in. Add boiling or very hot water to the pan for the best results.
More Cheesecake Recipes To Try
- Peanut Butter Cheesecake
- Instant Pot Cheesecake
- Oreo Cheesecake
- No Bake Raspberry Cheesecake
- Espresso Cheesecake
White Chocolate Raspberry Cheesecake
Ingredients
Oreo Crust
- 20 OREO cookies
- 4 tablespoons salted butter melted
Raspberry Sauce
- 1 cup raspberry preserves
- 2 cups raspberries frozen or fresh
Cheesecake
- 11 ounces white chocolate chips or white chocolate
- ¾ cup heavy cream
- 24 ounces cream cheese room temperature
- ¾ cup powdered sugar
- ½ cup sour cream or Greek yogurt, room temperature
- 3 large eggs room temperature
Optional Garnish
- fresh raspberries
- whipped cream
Instructions
OREO Crust
- Preheat your oven to 350°F and prepare a 9” springform pan by spraying with non-stick spray and set aside
- Add cookies to a food processor and pulse to yield roughly 2 cups of crumbs. Add in melted butter and pulse until well combined. Dump this mixture into the springform pan and form the crust by using the back of a spoon or bottom of a glass or measuring cup to gently press into the pan.20 OREO cookies, 4 tablespoons salted butter
- Bake for 10 to 12 minutes or until set. Remove from oven and let cool completely.
- Remove from the oven, reduce the heat to 325 degrees Fahrenheit and let the crust cool completely.
Raspberry Sauce
- Combine raspberry preserves and raspberries in a medium saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat and simmer for 7 to 9 minutes or until thickened.1 cup raspberry preserves, 2 cups raspberries
- Strain the raspberry sauce through a fine mesh strainer to remove most of the seeds. Let the sauce cool completely.
Cheesecake
- Reduce the oven temperature to 325°F. Prepare the water bath by placing a folded towel in the bottom of a large roasting pan or baking dish (make sure the springform pan fits in there comfortably with space on all sides).
- Place the white chocolate chips in a medium, heat proof bowl.11 ounces white chocolate chips
- Place the heavy cream in a microwave safe bowl and heat in 30 second increments, stirring in between, until cream is steaming but not boiling. (You can also do this in a small saucepan over low heat.)¾ cup heavy cream
- Pour the hot heavy cream over the white chocolate chips. Stir gently and let sit for 5 minutes. Whisk slowly until the mixture is smooth and lump free.
- In a large mixing bowl or the bowl of a stand mixer, beat the cream cheese until smooth and creamy, scraping down the sides and bottom of the bowl as needed. Add powdered sugar and beat in on low speed until fully combined, scraping the sides and bottom of the bowl often.24 ounces cream cheese, ¾ cup powdered sugar
- Add the sour cream and mix until combined.½ cup sour cream
- Slowly add the white chocolate mixture to the cream cheese mixture, beating on low until combined.
- Add in the eggs, one a time, beating on low speed, just until combined. Do not over beat.3 large eggs
- Wrap the springform pan in 2 layers of heavy duty aluminum foil to prevent water from getting in. I like to use the wide aluminum for extra protection.
- Transfer half of the cheesecake mixture onto the cooled crust and use an offset spatula to create an even layer. Tap the pan – gently – several times on the counter to pop any air bubbles.
- Drizzle about ¼ cup of the cooled raspberry sauce on top of the cheesecake mixture and swirl using a figure-eight pattern with a butter knife.
- Spoon the remaining cheesecake filling on top of the raspberry sauce and use an offset spatula to create an even layer. Tap the pan – gently – several times on the counter to pop any air bubbles.
- Drizzle on ¼ cup more of the raspberry sauce and swirl with a butter knife.
- Carefully place the springform pan on the folded towel in the roasting pan and place in the oven on the middle rack. Once the pan is in the oven, carefully pour the hot water into the baking pan, away from the cheesecake, until it reaches about the middle of the springform pan, at least 1 to 2 inches. (This water bath ensures that the cheesecake bakes evenly and helps reduce the possibility of cracking.)
- Bake for 75 to 90 minutes or until the cheesecake has just a slight jiggle in the middle when the springform pan is moved. Start checking every three minutes after 75 minutes has passed. The cheesecake should reach 150°F when measured with a digital thermometer. If the cheesecake begins to crack, turn off the oven.
- Turn off the oven, crack open the door and leave the cheesecake in the oven for 60 minutes. It will continue to cook while the oven cools.
- Transfer the cheesecake to a cooling rack and let it set at room temperature for 60 minutes.
- Cover with plastic wrap and chill in the refrigerator overnight (or for a minimum of 4 hours).
- When ready to serve, carefully remove the cheesecake from the springform pan. Garnish with remaining raspberry sauce, whipped cream and/or fresh raspberries. Slice, serve and enjoy!fresh raspberries, whipped cream
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