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White Chocolate Raspberry Cheesecake


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  • Author: khaoula belabess
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Indulge in a luxurious White Chocolate Raspberry Cheesecake, featuring a creamy filling with rich white chocolate, layered with tangy raspberry sauce, and set on a delicious Oreo cookie crust. Perfect for special occasions or any dessert lover.


Ingredients

Scale

For the Raspberry Sauce:

  • 2 cups fresh or frozen raspberries
  • 1/41/2 cup granulated sugar
  • 3 tablespoons water, divided
  • 1 tablespoon cornstarch

For the Oreo Cookie Crust:

  • 2530 Oreo cookies (with filling)
  • 5 tablespoons unsalted butter, melted

For the White Chocolate Cheesecake Filling:

  • 8 ounces high-quality white chocolate
  • 4 (8 ounce) blocks full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs + 2 egg yolks, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

Instructions

  • Make the Raspberry Sauce: In a saucepan, cook raspberries, sugar, and 2 tablespoons of water over medium heat until the raspberries break down. In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry, then add to the saucepan. Cook until thickened, stirring constantly. Remove from heat and let cool.
  • Prepare the Crust: Preheat the oven to 350°F (175°C). Crush the Oreo cookies and mix with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
  • Make the Filling: Melt the white chocolate in a microwave or double boiler and let cool slightly. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs and yolks one at a time, mixing well after each addition. Add sour cream, cornstarch, vanilla extract, and melted white chocolate. Mix until fully combined.
  • Assemble: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce over the batter and use a knife or skewer to swirl it in. Pour the remaining batter on top and repeat with the remaining raspberry sauce.
  • Bake: Place the springform pan in a larger roasting pan filled with water (water bath). Bake at 350°F (175°C) for 10 minutes, then reduce the temperature to 300°F (150°C) and bake for an additional 60-70 minutes, or until the center is set but still slightly jiggly.
  • Cool and Chill: Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Remove from the water bath and refrigerate overnight.
  • Serve: Garnish with additional raspberry sauce, whipped cream, fresh raspberries, and white chocolate curls before serving.
  • Prep Time: 15 mins
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 29g
  • Sodium: 300mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 95mg