Description

This White Chocolate Raspberry Cheesecake features a creamy and smooth white chocolate cheesecake filling swirled with a vibrant raspberry puree, all set atop a crunchy Oreo cookie crust. Baked in a water bath for perfect texture, it is finished with a delicate whipped cream topping and optional white chocolate shavings, making it an indulgent dessert perfect for special occasions or anytime you crave a sweet treat.

Ingredients

Scale

Raspberry Filling

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

Crust

35 Oreos (3 cups | 403g Oreo crumbs)
4 tbsp (56g) butter, melted (salted or unsalted)

Cheesecake Filling

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

Whipped Cream Topping

1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
3/4 tsp vanilla extract

Optional Garnish

White chocolate bar, for shavings
Fresh raspberries

Instructions

Prepare Ingredients for Baking: Remove the cream cheese, sour cream, and eggs from the refrigerator and let them come to room temperature on the counter to ensure smooth batter mixing.
Make the Raspberry Filling: In a small bowl, whisk together cornstarch, lemon juice, and warm water until the cornstarch dissolves. In a medium to large saucepan, combine raspberries and sugar; cook over medium heat, stirring continuously for 3 minutes as juices release. Add cornstarch mixture and cook for another 3 minutes while smashing raspberries to thicken. Puree mixture in a food processor and strain to remove seeds. Set aside to cool.
Prepare the Crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan bottom with parchment paper and grease the sides. Crush Oreos into fine crumbs using a food processor or rolling pin in a plastic bag. Mix crumbs with melted butter in a bowl and press evenly on bottom and up sides of pan. Bake crust for 8-10 minutes, then cool. Wrap outer pan sides with aluminum foil to protect from water bath. Set aside.
Preheat Oven for Baking Cheesecake: Reduce oven temperature to 300°F (148°C) after crust is baked.
Make Cheesecake Filling: In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and well combined, scraping down sides. Add sour cream and vanilla extract; mix until combined. Stir in melted white chocolate in three additions, mixing after each to ensure even incorporation. Add eggs one at a time, beating slowly and scraping sides after each to prevent air bubbles.
Assemble Cheesecake: Mix two tablespoons of cheesecake filling into the cooled raspberry puree. Spread about 3/4 of the cheesecake filling in the crust. Drop spoonfuls of half raspberry filling over it; swirl with a knife or spatula. Add remaining cheesecake filling and drop remaining raspberry puree on top, swirling again.
Prepare Water Bath and Bake: Place springform pan inside a larger baking pan. Fill larger pan with warm water to halfway up the sides of the springform pan, ensuring water doesn’t surpass foil. Bake for 2 hours until edges are set and the center remains slightly jiggly. Turn oven off, keep cheesecake inside with door closed for 30 minutes, then crack door open and let sit for another 30 minutes.
Chill Cheesecake: Remove from oven and chill in refrigerator until firm, about 5-6 hours or overnight.
Prepare Whipped Cream: Whip heavy cream, powdered sugar, and vanilla extract in a chilled bowl on high speed until stiff peaks form.
Decorate and Serve: Remove cheesecake from springform pan onto serving plate. Pipe whipped cream around outer edge, top with fresh raspberries, and optionally garnish with white chocolate shavings made by peeling a white chocolate bar. Refrigerate cheesecake until serving; best eaten within 3-4 days.

Notes

Room temperature ingredients prevent cracking and ensure creamy texture.
The water bath keeps the cheesecake moist and prevents cracking during baking.
Swirling the raspberry filling creates beautiful marbled patterns and layered flavors.
Chilling is essential to set the cheesecake firmly before serving.
For a smoother raspberry filling, straining removes seeds and creates a velvety puree.
Use a sharp knife to achieve clean slices when serving.

Prep Time: 25 minutes
Cook Time: 2 hours 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: white chocolate cheesecake, raspberry cheesecake, Oreo crust, baked cheesecake, creamy dessert