If you’re craving a show-stopping dessert that combines rich, creamy indulgence with a bright, fruity punch, then this White Chocolate Raspberry Cheesecake Recipe is your new best friend. It’s the perfect balance of velvety white chocolate cheesecake swirled with tangy homemade raspberry sauce, all resting on a crisp Oreo cookie crust. Whether you’re celebrating a special occasion or simply want to treat yourself, this cheesecake brings together elegance and comfort in every luscious bite.
Ingredients You’ll Need
Each ingredient in this White Chocolate Raspberry Cheesecake Recipe plays a vital part in creating the perfect harmony of flavors, textures, and colors. From the smooth cream cheese to the fresh raspberries, everything you gather will make this dessert truly unforgettable.
- Fresh or frozen raspberries (2 cups): Use ripe raspberries for the freshest flavor or frozen for convenience, perfect for the raspberry sauce.
- Granulated sugar (1/4-1/2 cup plus 1 cup): Sweetens both the raspberry sauce and creamy cheesecake filling to just the right level.
- Water (3 tablespoons): Helps in cooking down the raspberries to make a luscious sauce.
- Cornstarch (2 tablespoons total): Thickens the raspberry sauce and cheesecake for that ideal texture.
- Oreos (25-30 cookies with filling): Crushed for a wonderfully chocolatey and slightly crunchy crust base.
- Unsalted butter (5 tablespoons, melted): Binds the Oreo crust and adds richness without overpowering.
- High-quality white chocolate (8 ounces): Melted into the cheesecake batter for that creamy, indulgent flavor.
- Full-fat cream cheese (4 blocks, 8 ounces each): The star of the cheesecake that ensures velvety smoothness and depth.
- Large eggs plus egg yolks (3 eggs + 2 yolks): Provide structure and richness to the cheesecake.
- Sour cream (1/2 cup): Adds a subtle tang and enhances moisture.
- Vanilla extract (1 teaspoon): Boosts flavor with warm, aromatic notes.
How to Make White Chocolate Raspberry Cheesecake Recipe
Step 1: Prepare Raspberry Sauce
Start by cooking your raspberries with sugar and water over medium heat until they soften and break down, creating a vibrant base for your sauce. Next, whisk cornstarch with water to form a slurry that thickens the sauce beautifully. This homemade raspberry sauce will add bursts of color and tangy sweetness when swirled through the cheesecake later.
Step 2: Make the Oreo Crust
Crush the Oreos into fine crumbs and combine them with melted butter to form the perfect crust mixture. Press this mixture firmly into the bottom of a springform pan and bake briefly to set it. This crust will offer a delightful crunch and chocolate flavor that contrasts perfectly with the creamy filling.
Step 3: Prepare the Cheesecake Batter
Melt your white chocolate gently and let it cool slightly so it doesn’t cook the eggs when mixed. Beat the cream cheese and sugar until silky smooth, then add eggs and egg yolks one at a time to incorporate air and provide structure. Blend in sour cream, cornstarch, vanilla, and the melted white chocolate, mixing until you have a perfectly luscious batter ready to fill the crust.
Step 4: Layer and Swirl Raspberry Sauce
Pour half of the cheesecake batter over your cooled crust, then dollop half of the raspberry sauce on top. Take a knife or skewer and swirl the sauce into the batter for those beautiful marbled effects. Repeat with the remaining batter and raspberry sauce — creating layers that make every bite visually stunning and delicious.
Step 5: Bake with a Water Bath
Place the springform pan inside a larger pan filled with water and bake in two stages — first at 350°F for a short burst, then at 300°F for an hour or so. This water bath method ensures gentle, even heat that prevents cracks and gives the cheesecake its signature creamy texture.
Step 6: Cool and Chill
Once baked, turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually, preventing cracks and maintaining creaminess. After that, pop it into the fridge to chill overnight — patience here rewards you with the best texture and flavor.
Step 7: Garnish Before Serving
Just before you cut into this masterpiece, top it with more raspberry sauce, fluffy whipped cream, fresh raspberries, and white chocolate curls for extra elegance and taste. These garnishes bring a fresh vibrancy to the cheesecake and make it an irresistible centerpiece.
How to Serve White Chocolate Raspberry Cheesecake Recipe
Garnishes
Adding a swirl of extra raspberry sauce and a dollop of whipped cream elevates each slice, while fresh raspberries offer a burst of natural tartness that brightens every bite. The white chocolate curls add a delicate visual detail as well as a little extra creamy sweetness.
Side Dishes
This cheesecake pairs wonderfully with a cup of rich coffee or a glass of chilled dessert wine to complement its creamy and fruity flavors. For something lighter, fresh berries or a simple mint sprig on the plate make the perfect refreshing sides.
Creative Ways to Present
Try serving small individual portions in clear glasses to showcase the beautiful raspberry swirl, or layer it with crushed Oreos and cream for a trifle-style twist. You could also freeze mini cheesecakes in silicone molds, making for an elegant handheld treat perfect for parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the cheesecake tightly with plastic wrap or keep it in an airtight container in the fridge. It will stay fresh and creamy for up to four days, letting you enjoy a slice or two whenever the craving hits again.
Freezing
This White Chocolate Raspberry Cheesecake Recipe freezes beautifully. Make sure to freeze it uncovered for about an hour first, then wrap it tightly in foil or plastic wrap to avoid freezer burn. When properly stored, it can keep well for up to two months without losing taste or texture.
Reheating
Cheesecake is best enjoyed cold, so simply thaw frozen slices in the refrigerator overnight. If you prefer a slightly softer texture, let it sit at room temperature for 15-20 minutes before serving — it’ll still taste heavenly.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work just as well for the sauce; just thaw and drain any excess moisture before cooking to maintain the best texture.
What if I don’t have Oreos, can I use another cookie for the crust?
Definitely. Graham crackers, digestive biscuits, or chocolate wafer cookies all make excellent alternatives that will still provide a tasty base.
Is it okay to substitute white chocolate chips for chopped white chocolate?
Yes, white chocolate chips will melt perfectly for this recipe, just be sure to use good quality chips for the best flavor.
Why is the cheesecake baked in a water bath?
The water bath gently insulates the cheesecake during baking, preventing cracks and ensuring a smooth, creamy texture all the way through.
Can I make this cheesecake gluten-free?
Yes! Simply swap the Oreo cookies for a gluten-free cookie option to keep the crust tasty and safe for gluten-free diets.
Final Thoughts
There’s something undeniably magical about the combination of creamy white chocolate and tart raspberries in this cheesecake. The White Chocolate Raspberry Cheesecake Recipe is a true showstopper that transports you with every rich, luscious bite. Whether it’s a holiday dessert or a weekend treat, this cheesecake is bound to become a beloved classic in your kitchen. Go ahead, give it a try — your taste buds will thank you!
Print
White Chocolate Raspberry Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes (plus overnight chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious White Chocolate Raspberry Cheesecake features a creamy, full-fat cream cheese base blended with melted white chocolate and swirled with a vibrant homemade raspberry sauce. Set on a buttery Oreo cookie crust, it is baked gently in a water bath for a silky, smooth texture. Perfect for dessert lovers craving a rich, fruity twist on a classic cheesecake.
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
- Prepare Raspberry Sauce: In a saucepan over medium heat, combine raspberries, sugar, and 2 tablespoons of water. Cook until raspberries break down. Prepare a slurry by mixing cornstarch with 1 tablespoon water, then add it to the saucepan. Stir constantly until the mixture thickens. Remove from heat and allow to cool.
- Make Oreo Crust: Preheat the oven to 350°F (175°C). Crush Oreo cookies finely and combine with melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool completely.
- Melt White Chocolate: Gently melt white chocolate in a microwave or double boiler and set aside to cool slightly.
- Prepare Cheesecake Batter: In a large bowl, beat softened cream cheese with sugar until smooth. Add eggs and egg yolks one at a time, mixing well after each addition. Incorporate sour cream, cornstarch, vanilla extract, and melted white chocolate until fully combined.
- Layer Batter and Raspberry Sauce: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce over the batter. Use a knife or skewer to swirl the sauce gently into the batter. Repeat with the remaining batter and raspberry sauce layers.
- Bake in Water Bath: Place the springform pan inside a larger roasting pan filled with water to create a water bath. Bake at 350°F (175°C) for 10 minutes, then reduce the temperature to 300°F (150°C) and bake for 60 to 70 minutes until the cheesecake center is set but still slighty jiggly.
- Cool Cheesecake: Turn off oven and let cheesecake cool inside with the door ajar for 1 hour. Remove the pan from the water bath and refrigerate overnight to fully set.
- Garnish & Serve: Before serving, decorate the cheesecake with extra raspberry sauce, whipped cream, fresh raspberries, and white chocolate curls for an elegant finish.
Notes
- Using room temperature eggs and cream cheese helps achieve a smooth batter.
- The water bath is essential for preventing cracks and ensuring creamy texture.
- White chocolate should be high-quality for best flavor and smooth melting.
- Adjust sugar in raspberry sauce to your desired sweetness and tartness.
- Overbaking may cause cracks; cheesecake should be slightly jiggly in the center when done.
