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
- 1/4–1/2 cup granulated sugar
- 3 tablespoons water, divided
- 1 tablespoon cornstarch
For the Oreo Cookie Crust:
- 25–30 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