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
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
- 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.
