Slice of white chocolate raspberry cheesecake with berries on top

White Chocolate Raspberry Cheesecake

by

why make this recipe

White Chocolate Raspberry Cheesecake is a delightful dessert that brings together the rich creaminess of cheesecake with the sweet-tart flavor of raspberries. This dessert is perfect for special occasions, celebrations, or simply to indulge in something delicious. The combination of white chocolate and raspberries not only looks beautiful but also tastes exquisite, making it a favorite among dessert lovers.

how to make White Chocolate Raspberry Cheesecake

Ingredients:

  • 26-30 Oreo cookies (finely crushed, about 2 cups)
  • 1/4 cup salted butter (melted)
  • 1 1/2 cups white chocolate chips
  • 1/2 cup cream or half-and-half
  • 32 ounces cream cheese (softened)
  • 1 cup granulated sugar
  • 1/3 cup sour cream
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs (room temperature)
  • 12 ounces fresh or frozen raspberries
  • 1/3 cup water
  • 2 Tablespoons granulated sugar
  • 3 teaspoons cornstarch
  • 2 ounces white chocolate (grated or shaved for sprinkling on top)
  • 1 1/4 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, combine the crushed Oreos with the melted butter. Mix until the crumbs are evenly moistened.
  3. Press the mixture into the bottom and sides of a tall 9×3-inch springform pan to form the crust. Bake for 8–10 minutes.
  4. For the raspberry sauce, combine raspberries, water, sugar, and cornstarch in a medium saucepan over medium heat. Cook and stir until thickened and boiling, about 5 minutes. Strain the mixture through a wire mesh strainer to remove seeds.
  5. In a microwave-safe bowl, melt the white chocolate chips and cream or half-and-half in short 20-second bursts, stirring between each burst until melted and smooth.
  6. Using an electric mixer, beat the cream cheese until creamy and smooth. Add sugar, sour cream, and flour, mixing well.
  7. Add the eggs, beating on low speed just until combined. Mix in melted white chocolate and vanilla extract until just combined.
  8. Pour half of the cheesecake filling into the crust. Dollop half of the raspberry sauce (about 3 tablespoons) over the batter and swirl it with a skewer or knife.
  9. Add the remaining cheesecake filling, then dollop the rest of the raspberry sauce and swirl again.
  10. Bake for 60 to 70 minutes with a pan of water on the rack below the cheesecake until set.
  11. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing. Cool for another hour at room temperature.
  12. Transfer the cheesecake to the fridge and chill for 3–4 hours until completely set.
  13. For the topping, beat heavy cream, powdered sugar, and vanilla extract until they reach stiff peaks. Sprinkle the cheesecake with white chocolate shavings and pipe whipped cream in decorative swirls around the edges.

how to serve White Chocolate Raspberry Cheesecake

Serve White Chocolate Raspberry Cheesecake chilled. You can slice it into pieces and place it on dessert plates. For an extra touch, add a drizzle of raspberry sauce on top or serve with fresh raspberries and a dollop of whipped cream.

how to store White Chocolate Raspberry Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to 5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months.

tips to make White Chocolate Raspberry Cheesecake

  • Make sure the cream cheese is softened to room temperature for easy mixing.
  • Use high-quality white chocolate for the best flavor.
  • Be gentle when swirling the raspberry sauce into the cheesecake batter to keep the beautiful marbled effect.
  • Allow the cheesecake to cool gradually to prevent cracking.

variation

You can substitute the raspberries with other fruits like strawberries or blueberries for a different flavor. Alternatively, for a minty twist, consider adding some crushed mint leaves in the raspberry sauce.

FAQs

1. Can I use frozen raspberries?

Yes, frozen raspberries work just as well as fresh ones. Just make sure to thaw them before using.

2. Why is my cheesecake cracked?

Cracking can happen when the cheesecake cools too quickly or is overbaked. To avoid this, let it cool slowly in the oven and monitor the baking time closely.

3. Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made a day or two in advance. Just store it covered in the refrigerator until you’re ready to serve.