White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
White Chocolate Raspberry Cheesecake 3

Servings: 12
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: Approximately 4 hours 30 minutes (including cooling and chilling)

Ingredients:

  • 20 Oreo cookies
  • 4 tablespoons salted butter, melted
  • 1 cup raspberry preserves
  • 2 cups raspberries, fresh or frozen
  • 11 ounces white chocolate (chips or chopped)
  • ¾ cup heavy cream
  • 24 ounces cream cheese, at room temperature
  • ¾ cup powdered sugar
  • ½ cup sour cream or Greek yogurt, at room temperature
  • 3 large eggs, at room temperature
  • Optional garnish: fresh raspberries; whipped cream

Instructions:

  • Prepare the Oven and Pan:
    Begin by positioning an oven rack in the center of your oven and preheating it to 325°F (165°C). While the oven warms, take a 9-inch springform pan and line the bottom generously with a piece of parchment paper so that the cheesecake releases cleanly once baked. Having the pan ready before you begin mixing will keep you organized and prevent delays once the batter is prepared.
  • Crush the Cookies for the Crust:
    Place all 20 Oreo cookies into the bowl of a food processor. Pulse repeatedly until the cookies have transformed into very fine crumbs that resemble sandy soil. The goal is to break them down as evenly as possible so the crust bakes up with uniform texture. If you do not have a food processor, place the cookies in a sealed plastic bag and crush them thoroughly with a rolling pin until they are crumb-fine.
  • Make the Crust:
    Transfer the finely crushed Oreo crumbs into a mixing bowl, then pour in the 4 tablespoons of fully melted salted butter. Using a sturdy spoon or spatula, combine the crumbs and butter until the crumbs look wet and clump together when pressed between your fingers. The melted butter should evenly coat all the crumbs, helping them bind into a firm crust.
  • Form and Bake the Crust:
    Scoop the Oreo-butter mixture into the prepared springform pan. Press the crumbs firmly into the bottom and slightly up the sides of the pan to create a compact, even layer. The firmer you press, the less likely the crust will crumble when you slice the cheesecake later. A small flat measuring cup base works beautifully to press the crust uniformly. Once well packed, place the pan in the oven and bake the crust for 10 minutes. After baking, remove the pan and allow it to cool completely on a wire rack so that it firms up before adding the filling.
  • Melt the White Chocolate:
    While the crust cools, pour ¼ cup of the heavy cream into a microwave-safe bowl and add the white chocolate. Heat this mixture in the microwave in 30-second bursts, stirring thoroughly between each interval. Continue until the chocolate is fully melted and smooth, with no grainy or solid white pieces remaining. Set this bowl aside to cool slightly — you want it warm but not so hot that it affects the texture of the cheesecake batter when combined.
  • Prepare the Cheesecake Base:
    In a large mixing bowl, add the room-temperature cream cheese and the powdered sugar. Using an electric mixer, beat these together on medium speed until the mixture becomes utterly smooth and free of lumps — this should take around 2 to 3 minutes. The batters for cheesecakes are notoriously sensitive to lumps, so this step ensures the final cake has that luxurious, creamy texture.
  • Incorporate Cream and Sour Cream:
    Add the remaining heavy cream and the sour cream (or Greek yogurt) to the cream cheese mixture. Continue beating the mixture until it becomes thick, glossy, and completely combined. The addition of sour cream balances the sweetness from the white chocolate and preserves, contributing a subtle tang that cuts through the richness.
  • Add Melted White Chocolate and Eggs:
    Pour the slightly cooled white chocolate into the creamy mixture and beat again until fully blended. Then, add the eggs one at a time, turning the mixer to low speed and letting each egg incorporate fully before adding the next. Avoid over-mixing at this point — too much air worked into the batter can cause cracks to form in the top of your cheesecake as it bakes.
White Chocolate Raspberry Cheesecake
White Chocolate Raspberry Cheesecake 4
  • Warm and Swirl the Raspberry Preserves:
    Place the raspberry preserves in a small saucepan and warm them over low heat just until they become fluid and pourable. This makes it easier to swirl them throughout the cheesecake batter later.
  • Layer the Batter and Preserves:
    Once the crust is cool and your cheesecake batter is ready, pour about two-thirds of the batter over the crust, spreading it with a spatula into a smooth, even layer. Dollop spoonfuls of the warm raspberry preserves across the surface. Then add the remaining batter over the preserves, again smoothing the top.
  • Create the Marbled Effect:
    Drop additional spoonfuls of raspberry preserves on the top layer of batter. Take a thin knife or skewer and gently swirl the preserves through the batter with slow, circular motions. The goal is to create beautiful, distinct red streaks — avoid over-swirling, which can blend the preserves into the batter and dull the contrast.
  • Bake the Cheesecake:
    Slide the cheesecake into the preheated oven and bake for 55 to 60 minutes. The cheesecake should look set around the edges but still have a slight wobbly center if gently nudged — this jiggle will firm up as it cools. Once the time is up, turn off the oven, crack the oven door, and let the cheesecake rest inside for about an hour — slow cooling prevents sudden temperature changes that can crack the top.
  • Cool and Chill:
    After the cheesecake has cooled gradually in the oven, remove it and let it cool fully at room temperature. Then refrigerate it for at least 4 hours, but ideally overnight. This chilling time allows the flavors to develop, the texture to become fully set, and makes slicing cleaner and more elegant.

Serving Suggestions:
When you are ready to serve, run a knife around the edge of the springform to release the cake before unlatching the pan. For an elegant presentation, slice with a warm, clean knife for smooth edges. Garnish each slice with a scattering of fresh raspberries and complementary whipped cream if desired, allowing the bright red fruit to provide a stunning visual contrast to the creamy white interior.

Enjoy a slice alongside a cup of rich coffee or a warm raspberry-infused tea to balance the sweetness and complement the tangy berry swirls.

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