Introduction

This White Chocolate Raspberry Cheesecake is a luscious dessert combining creamy white chocolate filling with a vibrant raspberry swirl and a crunchy Oreo crust. Perfect for special occasions or an indulgent treat, it offers a beautiful balance of sweet and tart flavors that will delight your taste buds.

A slice of cheesecake with four clear layers is placed on a white plate with a decorative edge on a white marbled surface. The bottom layer is dark brown and crumbly, the next layer is thick and creamy pale yellow cheesecake. Above is a thin pinkish-red layer with visible bits of raspberry, followed by a glossy bright red layer with white chocolate shavings scattered on top. Two swirls of white whipped cream, each topped with a fresh red raspberry, sit at the back of the slice. Additional fresh raspberries are placed on the plate next to the slice. A silver fork rests beside the cheesecake on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 tsp cornstarch
1 tsp fresh lemon juice
1 tbsp warm water
2 1/2 cups (319g) fresh or frozen raspberries
2 1/2 tsp sugar
35 Oreos (3 cups | 403g Oreo crumbs)
4 tbsp (56g) butter, melted (salted or unsalted is fine)
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
1 cup (230g) sour cream
1 1/2 tsp vanilla extract
8 oz | 1 1/3 cups white chocolate, melted and slightly cooled
4 large eggs, room temperature
1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
3/4 tsp vanilla extract
White chocolate bar, optional (for decoration)

Instructions

Step 1: Remove the cream cheese, sour cream, and eggs from the refrigerator to come to room temperature while preparing other ingredients.
Step 2: In a small bowl, whisk together cornstarch, lemon juice, and warm water until the cornstarch dissolves.
Step 3: Combine raspberries and sugar in a medium to large saucepan. Heat over medium, stirring continuously for 3 minutes to release juices.
Step 4: Add the cornstarch mixture to the raspberries and cook for another 3 minutes, smashing raspberries as it thickens slightly. Remove from heat.
Step 5: Puree the raspberry mixture in a food processor and strain to remove seeds. Set aside to cool.
Step 6: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.
Step 7: Crush Oreos into fine crumbs using a food processor or a rolling pin inside a zipper bag.
Step 8: Mix Oreo crumbs with melted butter. Press the mixture firmly into the bottom and up the sides of the springform pan.
Step 9: Bake the crust for 8–10 minutes, then let it cool. Wrap the outside of the pan with aluminum foil to protect from water bath moisture.
Step 10: Reduce oven temperature to 300°F (148°C).
Step 11: In a large bowl, mix cream cheese, sugar, and flour on low speed until smooth. Scrape down the sides often.
Step 12: Add sour cream and vanilla extract; mix on low speed until combined.
Step 13: Incorporate melted white chocolate in three additions, stirring well after each.
Step 14: Add eggs one at a time, mixing slowly and scraping the bowl after each addition.
Step 15: Stir two tablespoons of cheesecake filling into the cooled raspberry puree.
Step 16: Pour about three-quarters of the cheesecake filling over the cooled crust in the springform pan.
Step 17: Drop spoonfuls of half the raspberry filling onto the cheesecake filling. Use a knife or spatula to swirl the raspberry mixture for a marbled effect.
Step 18: Add the remaining cheesecake filling over the raspberry swirl, then drop the remaining raspberry filling on top and swirl again.
Step 19: Place the springform pan inside a larger pan. Pour warm water into the larger pan to come halfway up the sides of the springform pan without exceeding the foil edge.
Step 20: Bake cheesecake for 2 hours until the edges are set but the center jiggles slightly.
Step 21: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
Step 22: Crack the oven door and let the cheesecake cool inside for another 30 minutes.
Step 23: Remove from oven and chill in the refrigerator for 5–6 hours or overnight to set completely.
Step 24: Remove the cheesecake from the springform pan and place it on a serving dish.
Step 25: To make whipped cream, whip heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Step 26: Pipe whipped cream around the cheesecake edge and adorn with fresh raspberries. For decoration, add white chocolate shavings made using a vegetable peeler on a white chocolate bar.
Step 27: Refrigerate until ready to serve. Best enjoyed within 3–4 days.

Tips & Variations

Use fresh raspberries for the best flavor, but frozen works well too. Just thaw and drain excess liquid before cooking.
For a nutty crust variation, add finely chopped toasted almonds or pecans to the Oreo crumbs.
Make sure all dairy ingredients are at room temperature to prevent lumps and ensure smooth cheesecake batter.
If you don’t have a food processor, crush Oreos using a rolling pin in a sealed bag for the crust.
For a more intense raspberry flavor, add a tablespoon of raspberry liqueur or extract to the raspberry filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture and flavor, avoid freezing as it can affect the creaminess. When ready to serve, allow the cheesecake to sit at room temperature for 15–20 minutes. Leftover slices can be reheated gently in the microwave for 10–15 seconds if desired.

How to Serve

A round cheesecake with three visible layers sits on a white plate with ruffled edges, placed on a white marbled surface. The bottom layer is dark and crumbly, almost black in color. The middle layer is thick and creamy pale yellow, topped by a shiny red fruit glaze layer that is smooth and glossy. On top, there are dollops of white whipped cream evenly spaced around the edge, each topped with a bright red raspberry. The center of the cake has three additional raspberries and is sprinkled with small white chocolate shavings. More white chocolate shavings are scattered on the plate around the cake. A bowl of fresh raspberries is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be prepared and assembled up to a day before serving. Just keep it refrigerated and add the whipped cream topping and decorations shortly before serving for freshness.

Why is the cheesecake center still jiggly after baking?

The center of the cheesecake will remain slightly jiggly when you take it out of the oven because it continues to set as it cools. This prevents overbaking and ensures a creamy texture.