Raspberry White Chocolate Cheesecake
A delightful blend of tart raspberries and creamy white chocolate in a decadent cheesecake.
Equipment
- 9-inch springform pan For baking the cheesecake.
- Saucepan To cook the raspberry filling.
- Mixing bowls For preparing the cheesecake filling.
Ingredients
Raspberry Filling
- 2.5 tsp cornstarch
- 1 tsp fresh lemon juice
- 1 tbsp warm water
- 2.5 cups fresh or frozen raspberries
- 2.5 tsp sugar
Chocolate Cookie Crust
- 35 pieces Oreos (3 cups | 403g Oreo crumbs)
- 4 tbsp butter melted
White Chocolate Cheesecake Filling
- 24 oz cream cheese room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 1.5 tsp vanilla extract
- 8 oz white chocolate melted and slightly cooled
- 4 large eggs room temperature
Whipped Cream
- 1 cup heavy whipping cream cold
- 0.5 cup powdered sugar
- 0.75 tsp vanilla extract
- 1 bar white chocolate optional for garnish
Instructions
- In a small bowl, mix the cornstarch, lemon juice, and warm water until cornstarch dissolves.
- Heat raspberries and sugar in a saucepan over medium heat, stirring for 3 minutes until juices release.
- Add cornstarch mixture and cook for another 3 minutes until slightly thickened.
- Puree the mixture, strain, and set aside to cool.
- Preheat oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper.
- Crush Oreos into crumbs, mix with melted butter, and press into the pan.
- Bake for 8-10 minutes, then cool.
- Reduce oven temperature to 300°F (148°C).
- Mix cream cheese, sugar, and flour until combined. Add sour cream and vanilla.
- Stir in white chocolate gradually, then add eggs one at a time.
- Add 2 tbsp of cheesecake filling to the cooled raspberry filling.
- Fill crust with 3/4 of the cheesecake filling.
- Swirl spoonfuls of raspberry filling on top, then add remaining cheesecake filling and swirl again.
- Place the pan in a larger pan with warm water halfway up the sides.
- Bake for 2 hours until set but slightly jiggly in the center.
- Chill the cheesecake for 5-6 hours or overnight.
- Pipe whipped cream around the edges, top with raspberries, and white chocolate shavings.
- Refrigerate until serving. Best consumed within 3-4 days.
Notes
For a smoother cheesecake, ensure all ingredients are at room temperature before mixing.