Indulge in this White Chocolate Raspberry Cheesecake recipe! It’s creamy, smooth, and settled on top of a delicious Oreo crust.
This White Chocolate Raspberry Cheesecake is an elegant dessert that blends creamy indulgence with a burst of fruity brightness. A buttery Oreo crust holds a rich cheesecake filling infused with smooth white chocolate, while swirls of tart raspberry sauce create a striking marbled effect and a perfect balance of flavors.
For more delectable cheesecake recipes you have yo try my traditional cheesecake, chocolate cheesecake, and key lime cheesecake.
Table of Contents
Why We Love This Raspberry Cake
- The raspberry swirls make it look bakery-quality.
- Ideal for celebrations, holidays, or any special occasion.
- This Raspberry White Chocolate Cheesecake looks as good as it tastes!
Recipe Ingredients
White Chocolate – Use a high-quality brand of white chocolate, like Ghirardelli, for the best flavor.
Raspberry Sauce – Fresh raspberries make a delicious homemade sauce, but if you’re short on time, a quality raspberry jam can create vibrant swirls with minimal effort.
Full-Fat Cream Cheese – Full-fat cream cheese gives the cheesecake a richer, creamier texture and holds up better when baked.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Fruit – Substitute raspberries with strawberries or blueberries for a different berry flavor.
Crust – You can swap the Oreo cookie crust with graham cracker crumbs, almond crust, shortbread cookies, gingersnap cookies, or chocolate wafer cookies, depending on your preference.
How to Make White Chocolate Raspberry Cheesecake
Step 1: In a medium saucepan set over medium heat, add the raspberries, sugar, cornstarch, and water.
Step 2: Bring to a boil and simmer until a thick sauce forms. Pour through a mesh sieve into a clean bowl. Cover with plastic wrap and refrigerate until needed.
For the Crust
Step 1: Cover the bottom and sides of a 9-inch springform pan with extra-large aluminum foil so that 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.
Step 2: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius), placing the top rack in the lower third of the 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.
Step 3: 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 the oven down to 325 degrees Fahrenheit (165 degrees Celsius).
For the Filling
Step 1: Beat the cream cheese, salt, and vanilla in the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With the mixing speed on low, gradually add the sugar and the white chocolate, then turn it 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, and beat on high for 1 minute.
Step 2: 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 the 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 Fahrenheit (165 degrees Celsius) 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.
Step 3: After the cheesecake has been 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, preferably 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 before serving.
Expert Tips
Use Room Temperature Ingredients – Allow all dairy components, like cream cheese, sour cream, and eggs, to reach room temperature before mixing. This helps create a smooth batter without lumps.
Gradual Cooling – After baking, turn off the oven and slightly crack the door open, allowing the cheesecake to cool slowly for about an hour. This helps prevent cracks due to temperature changes.
Line the Pan for Easy Removal – Place parchment paper on the bottom of the springform pan before adding the crust. This makes it easier to transfer the cheesecake to a serving plate without sticking.
FAQs
A water bath, or bain-marie, involves placing the cheesecake pan in a larger pan of hot water. This technique prevents cracks and keeps the texture creamy. It’s not essential, but it’s recommended for best results.
For clean slices, use a sharp knife dipped in hot water, wiping the blade between cuts. This prevents the filling from sticking and ensures neat slices.
Storage Information
These White Chocolate Raspberry Cheesecakes should always be refrigerated. You can leave a cheesecake out for 2-4 hours, but it’s best not to store it on the countertop. In the refrigerator, a freshly baked cheesecake can last up to a week if covered loosely with aluminum foil.
For longer storage, cheesecake can be frozen. Wrap leftovers tightly in aluminum foil, then place them in a freezer-safe container or bag. Cheesecake will stay good in the freezer for up to 3 months. When ready to eat, thaw the frozen cheesecake in the refrigerator for 7-8 hours.
White Chocolate Raspberry Cheesecake Recipe
Ingredients
Raspberry Sauce
- 12 oz fresh raspberries
- 3 tbsp granulated sugar
- 2 tsp cornstarch
- 1/2 cup water
Crust
- 2 cup Oreo cookie crumbles
- 1 tbsp granulated sugar
- pinch salt
- 5 tbsp butter - melted
Filling
- 2 lb cream cheese - (4 (8 oz) blocks), room temperature
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 1 1/2 cup granulated sugar
- 1 cup white chocolate chips - melted*
- 4 eggs - room temperature
- 2/3 cup sour cream - room temperature
- 2/3 cup heavy whipping cream - room temperature
Instructions
For the Raspberry Sauce
- In a medium saucepan set over medium heat, add the raspberries, sugar, cornstarch, and water.
- Bring to a boil and simmer until a thick sauce forms. Pour through a mesh sieve into a clean bowl. Cover with plastic wrap and refrigerate until needed.
For the Crust
- Cover the bottom and sides of a 9-inch springform pan with extra-large aluminum foil so that 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 Fahrenheit (175 degrees Celsius), placing the top rack in the lower third of the 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 the oven down to 325 degrees Fahrenheit (165 degrees Celsius).
For 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 the mixing speed on low, gradually add the sugar and the white chocolate, then turn it 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, and 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 the 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 Fahrenheit (165 degrees Celsius) 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 cheesecake has been 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. Place in the refrigerator to chill for at least 4 hours before serving, preferably 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 before serving.
This cheesecake tasted really good, super creamy with that smooth white chocolate flavor! ❤️