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White Chocolate Raspberry Truffle Cheesecake

This velvety cheesecake blends silky white chocolate and fresh raspberries over a chocolate cookie crust for a delightful dessert that's perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 6 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups chocolate cookie crumbs
  • 6 tbsp unsalted butter, melted
For the cheesecake filling
  • 24 oz cream cheese, softened Soften to room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs Add one at a time
  • 1/2 cup sour cream
  • 8 oz white chocolate, melted and slightly cooled Melt gently
  • 1 tsp vanilla extract
  • 1/2 cup raspberry preserves To dollop in filling
  • 3/4 cup fresh raspberries For the filling
  • 1 cup white chocolate chips For the sauce
  • 1/3 cup heavy cream For the white chocolate sauce
  • 1/2 cup semisweet chocolate chips For the sauce
  • 3 tbsp heavy cream For the semisweet chocolate sauce
  • 1/4 cup chopped white chocolate truffles or white chocolate pieces For the topping
  • 1/4 cup crushed cookies For garnish
  • 1/2 cup fresh raspberries For topping

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil.
  2. Stir the chocolate cookie crumbs and melted butter together, then press the mixture firmly into the bottom of the pan.
  3. Beat the cream cheese and sugar until smooth.
  4. Add the eggs one at a time, then mix in the sour cream, melted white chocolate, and vanilla extract just until combined.
  5. Pour half of the batter over the crust. Spoon small dollops of raspberry preserves and scatter in the fresh raspberries, then top with the remaining batter.
Baking
  1. Set the pan in a larger roasting pan and add hot water halfway up the sides.
  2. Bake for 55 to 65 minutes until the edges are set and the center still jiggles slightly.
  3. Turn off the oven, crack the door, and let the cheesecake rest for 1 hour.
  4. Refrigerate for at least 6 hours.
Making Sauces
  1. Heat 1/3 cup heavy cream until steaming, then pour it over the white chocolate chips. Stir until smooth.
  2. Heat 3 tbsp heavy cream until steaming, then pour it over the semisweet chocolate chips. Stir until smooth.
Serving
  1. Spoon the white chocolate sauce over the chilled cheesecake, then drizzle with semisweet chocolate sauce.
  2. Finish with chopped white chocolate truffles, crushed cookies, and fresh raspberries before slicing.

Notes

For neat slices, use a warm, dry knife and wipe the blade between cuts. Store in refrigerator for up to 4 days. Freeze wrapped slices for up to 1 month, thaw overnight in the fridge.