Go Back

White Chocolate Raspberry Cheesecake

This luxurious cheesecake features a rich white chocolate base harmonizing beautifully with the tartness of fresh raspberries, creating a creamy indulgence perfect for impressing guests.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 4 hours 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Crust
  • 25 pieces Oreo cookies
  • 5 tablespoons unsalted butter, melted
Filling
  • 2 cups raspberries, fresh or frozen
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 700 g cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 large egg yolks
  • 225 g high-quality white chocolate, melted
  • ½ cup sour cream
  • ¼ cup heavy cream

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C). Grease and line a springform pan with parchment paper.
  2. Crush the Oreo cookies into fine crumbs using a food processor. Mix with melted butter until fully coated.
  3. Press the cookie mixture firmly into the bottom of the pan to create the crust. Chill in the refrigerator while preparing the filling.
Cooking
  1. In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and water. Stir gently and cook for 5–7 minutes until thickened.
  2. Strain half of the raspberry sauce through a fine mesh sieve for a smooth swirl effect. Leave the remaining sauce chunky for topping. Allow both to cool.
  3. In a large bowl, beat the cream cheese until creamy and smooth. Add sugar and vanilla extract, mixing until combined.
  4. Add the eggs and egg yolks one at a time, mixing slowly after each addition.
  5. Pour in the melted white chocolate, sour cream, and heavy cream. Mix until silky smooth without overbeating.
  6. Pour half of the cheesecake batter over the chilled crust. Drizzle some raspberry sauce and swirl gently with a knife.
  7. Add the remaining cheesecake batter and repeat the raspberry swirl on top for a beautiful marbled effect.
  8. Bake for 55–65 minutes or until the edges are set and the center slightly jiggles.
  9. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  10. Refrigerate for at least 4 hours or overnight for the best texture and flavor.
Serving
  1. Before serving, spoon the remaining raspberry sauce over each slice and enjoy every creamy, fruity bite.

Notes

For extra depth of flavor, use high-quality white chocolate. For variations, consider adding dark chocolate shavings or substituting raspberries with strawberries or blueberries. For adult variations, add raspberry liqueur or citrus zest.