White Chocolate Raspberry Cheesecake
This white chocolate raspberry swirled cheesecake is rich, creamy and sits on top of an Oreo cookie crust. It’s one decadent dessert!
Who loves cheesecake? I do, I do! Some of my favorites are traditional cheesecake, chocolate cheesecake, and key lime cheesecake! But since Valentine’s Day is right around the corner, today I’m sharing one of my husband’s favorite cheesecake. 
White Chocolate + Raspberry
White chocolate and raspberry are a classic pair! The sweetness of the chocolate and the tart flavor of the raspberry balance each other out perfectly! And this cheesecake doesn’t just taste good, but it looks beautiful with the vibrant red swirls!
This white chocolate and raspberry cheesecake is a lot easier to make than you might think. In fact, I made it with a little one in my arms and another one at my feet ????!
Cheesecake Tips + Tricks
There are two things you need to know about making your own cheesecake.
- use room temperature ingredients- I usually set mine out for 2-3 hours prior to starting
- make sure to use a double layer of extra-large aluminum foil when wrapping your springform pan in preparation for the water bath.
Not sure what a water bath is? A water bath is simply a pan of hot water placed in the oven, which will help add moisture to the oven and prevent your cheesecake from cracking from the heat of the oven.
Sorry for the ugly picture, but everyone kept asking me what it looked like before I removed the pan… so here it is, sitting in the water bath! Simple enough, right?
How to Make White Chocolate Raspberry Cheesecake
The Sauce: Bring to a boil and then simmer the raspberries, sugar, cornstarch, and water, in a medium saucepan over medium heat. Simmer until a thick sauce forms. For an ultra-smooth consistency pour the sauce through a mesh sieve into a clean bowl. Then cover with plastic wrap and refrigerate until needed.
Prepare the Pan: Cover the bottom and sides of a 9-inch springform pan with extra-large aluminum foil so that the no water can leak in when it is in the water bath. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10″) that has 2″ sides.
The Crust: In a large mixing bowl, mix together the finely ground oreo cookies with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated. Then pour the crust mixture into the prepared springform pan and gently smooth out. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Bake at 350 degrees for 8-10 minutes.
The Filling:
- Beat the cream cheese, salt, and vanilla in the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy.
- With mixing speed on low, gradually add the sugar and the white chocolate, then turn back up to high and beat for an additional minute.
- With mixing speed on low, add the eggs one at a time, mixing until incorporated.
- Add the sour cream, then the heavy cream beat on high for 1 minute.
Layering the Filling: Take springform pan and place it into a large high-sided roasting pan. Pour half of the cream cheese filling into the springform pan, smoothing out the top with a spatula. Swirl in ⅓ of the raspberry sauce. Pour the remaining filling over top and swirl another ⅓ of the raspberry sauce into the filling.
Water Bath: Pour boiling water around the springform pan. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 45 minutes. If you like extra firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours.
The secret to Perfect Cheesecake: After the cheesecake has baked, turn off the oven, slightly crack the door open and allow it to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming. Remove the cheesecake from the bath, dry the bottom and cover with foil.
Chill: Place in the refrigerator to chill for at least 4 hours before serving, I prefer 6+ hours but I usually serve it the next day, so it has a long time to firm/chill. During the chilling process, the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove it before serving
If you want extra clean cuts, try freezing your cheesecake for an hour before serving. Slice it into 12 wedges and serve immediately. You can top it with the leftover berry sauce, fresh berries, white chocolate chips (or curls) or leave it plain.
Storing Tips
First off, cheesecakes must be refrigerated! You can leave a cheesecake out for 2-4 hours, but it is not recommended to store them on your countertop. A freshly baked cheesecake can last in your refrigerator for up to a week. Just make sure to cover it loosely with aluminum foil.
If you have leftovers, you can always freeze them! Wrap them tightly in aluminum foil and then place in a freezer-safe container/bag. Cheesecake is good for about 3 months in the freezer.
When you are ready to eat, place frozen cheesecake in your refrigerator to thaw out (usually 7-8 hours).
My husband absolutely loved this white chocolate raspberry cheesecake. It was the perfect combo of his favorite things! We’ll definitely be enjoying the last few slices on Valentine’s Day, that is if we can resist eating them before then!
If you love cheesecake, then you’ll love our mini cheesecakes too!
- Mini Mint Oreo Cheesecake
- Mini Lemon Cheesecake
- Mini Cranberry Orange Cheesecake
- Mini Peppermint Cheesecake
- Mini Chocolate Raspberry Cheesecake
White Chocolate Raspberry Cheesecake
This rich and creamy white chocolate raspberry cheesecake is absolutely divine! It's got a sweet raspberry swirl and an chocolate cookie crust.
Author: Natalie
Yield: 12 servings
Ingredients
- Raspberry sauce:
- 2 (6-oz.) containers fresh raspberries
- 3 tbsp. granulated sugar
- 2 tsp. cornstarch
- ½ c. water
- Crust:
- 2 c. oreo cookie crumbs
- 1 tbsp. granulated sugar
- Pinch salt
- 5 tbsp. butter, melted
- Filling:
- 2 lbs. or (4) 8 oz. blocks plain cream cheese, room temperature
- ¼ tsp. salt
- 1 tbsp. vanilla extract
- 1½ c. granulated sugar
- 1 c. white chocolate chips, melted*
- 4 eggs, room temperature
- ⅔ c. sour cream, room temperature
- ⅔ c. heavy whipping cream, room temperature
Directions
- In a medium saucepan set over medium heat, add the raspberries, sugar, cornstarch and water. Bring to a boil and simmer for until a thick sauce forms. Pour through a mesh sieve into a clean bowl. Cover with plastic wrap and refrigerate until needed.
- Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can leak in (it's worth a trip to the store to buy the 18" wide foil). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10") that has 2" sides.
- Preheat oven to 350 degrees, placing the top rack in lower third of oven. In a large mixing bowl, mix together the finely ground oreo cookies with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
- Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½" tall and approximately ¼" thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8-10 minutes or until lightly golden brown. Turn oven down to 325 degrees.
- Beat the cream cheese, salt and vanilla in the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the sugar and the white chocolate, then turn back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. Add the sour cream, then the heavy cream, beat on high for 1 minute.
- Place the prepared springform pan into a large high-sided roasting pan. Pour half of the cream cheese filling into the springform pan, smoothing out the top with a spatula. Swirl in ⅓ of the raspberry sauce. Pour the remaining filling over top and swirl another ⅓ of the raspberry sauce into the filling. Pour boiling water around the springform pan, taking care not to get any on the filling. You'll want the water to go halfway up the side of the pan (this was just to the lip of my 2" tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 45 minutes. If you like extra firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours.
- After the the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming. Remove the cheesecake from the bath, dry the bottom and cover with foil. Place in the refrigerator to chill for at least 4 hours before serving, I prefer 6+ hours. During the chilling process the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove it before serving.
Notes
