White Chocolate Raspberry Cheesecake Recipe

4.77 from 34 votes

White Chocolate Raspberry Cheesecake Recipe

Indulge in this White Chocolate Raspberry Cheesecake recipe! It's creamy, smooth, and settled on top of a delicious Oreo crust.

Prep Time1 10

Cook Time1 55

Chill Time4

Total Time7 5

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 506kcal

Author: Andrea

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 1/3 of the raspberry sauce. Pour the remaining filling over the top and swirl another 1/3 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.

Notes

*Use a quality brand of white chocolate, like Ghirardelli.

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.

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