White Chocolate Raspberry Cheesecake
This show-stopping dessert features a silky smooth cheesecake infused with white chocolate and vibrant raspberry sauce, all resting on a crunchy Oreo crust.
Ingredients
For the crust
- 20 cookies 20 Oreo cookies Crunchy and chocolaty base.
- 4 tablespoons 4 tablespoons salted butter, melted Helps bind the crust.
For the cheesecake filling
- 11 ounces 11 ounces white chocolate chips Rich and creamy, forms the heart of the cheesecake.
- 24 ounces 24 ounces cream cheese (room temperature) Essential for creamy consistency.
- ¾ cup ¾ cup powdered sugar Adds sweetness without graininess.
- ½ cup ½ cup sour cream or Greek yogurt (room temperature) Provides tang and richness.
- 3 large eggs 3 large eggs (room temperature) Bind everything together.
- ¾ cup ¾ cup heavy cream Gives a luscious texture.
For the raspberry sauce
- 1 cup 1 cup raspberry preserves Adds explosive flavor.
- 2 cups 2 cups raspberries (fresh or frozen) Provides natural sweetness.
For garnishing
- Fresh raspberries For garnish.
- Whipped cream For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9” springform pan by spraying it with non-stick spray.
- In a food processor, pulse the Oreo cookies until they become fine crumbs. Add in the melted butter and pulse until combined. Press this mixture into the springform pan to form the crust, and bake for 10-12 minutes. Allow it to cool.
Making the raspberry sauce
- Reduce the oven temperature to 325°F (165°C). In a saucepan, combine raspberry preserves and raspberries; heat over medium until boiling. Reduce the heat and let it simmer for 7-9 minutes. Strain the mixture and let it cool.
Assembling the cheesecake
- Prepare a water bath by placing a large roasting pan filled with water in the oven.
- In a heatproof bowl, combine the white chocolate chips and heavy cream, microwaving until smooth.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, followed by sour cream, and mix in the melted white chocolate mixture. Incorporate the eggs one at a time, mixing until well combined.
- Wrap the springform pan in aluminum foil. Pour half of the cheesecake mixture into the cooled crust, drizzle ¼ cup of raspberry sauce over it, and swirl it gently. Add the remaining cheesecake mixture and another drizzle of sauce.
Baking
- Bake in the water bath for 75-90 minutes until it jiggles slightly and reaches 150°F (65°C).
- Turn off the oven and cool the cheesecake inside with the door cracked for 60 minutes, then let it cool at room temperature for another 60 minutes. Refrigerate for at least 4 hours.
Serving
- To serve, remove the cheesecake from the pan and garnish with raspberry sauce, whipped cream, and fresh raspberries.
Notes
Use room temperature ingredients for a smoother batter. Don't rush cooling to prevent cracks. You can adjust the sweetener based on your preference. Consider adding a splash of vanilla or almond extract for added depth. Swap out the Oreo crust for alternative bases for unique textures.