Description
A rich and indulgent white chocolate raspberry cheesecake with an ultra-creamy filling, a tangy raspberry swirl, and a crisp chocolate cookie crust. This elegant dessert is perfect for celebrations and special occasions.
Ingredients
Scale
- 2 1/2 tsp cornstarch
- 1 tsp fresh lemon juice
- 1 tbsp warm water
- 2 1/2 cups fresh or frozen raspberries
- 2 1/2 tsp sugar
- 35 Oreo cookies, crushed into crumbs
- 4 tbsp butter, melted
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream, room temperature
- 1 1/2 tsp vanilla extract
- 8 oz white chocolate, melted and slightly cooled
- 4 large eggs, room temperature
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 3/4 tsp vanilla extract (for whipped cream)
- White chocolate bar, optional for garnish
Instructions
- Bring cream cheese, sour cream, and eggs to room temperature.
- In a small bowl, whisk together cornstarch, lemon juice, and warm water.
- Cook raspberries and sugar in a saucepan over medium heat until juices release.
- Stir in cornstarch mixture and cook until slightly thickened.
- Puree the raspberry mixture and strain to remove seeds. Set aside to cool.
- Preheat oven to 325°F (163°C). Line a springform pan with parchment.
- Mix Oreo crumbs with melted butter and press into the bottom and sides of the pan.
- Bake crust for 10 minutes, then cool. Wrap pan in foil for a water bath.
- Reduce oven temperature to 300°F (148°C).
- Mix cream cheese, sugar, and flour on low speed until smooth.
- Add sour cream and vanilla extract and mix gently.
- Mix in melted white chocolate, then add eggs one at a time.
- Stir a small amount of cheesecake batter into the raspberry filling.
- Pour most of the cheesecake batter into the crust, swirl in raspberry filling.
- Add remaining batter and raspberry swirl.
- Place pan in a water bath and bake for about 2 hours until edges are set and center jiggles slightly.
- Turn off oven, crack the door, and let cheesecake cool gradually.
- Chill cheesecake thoroughly in the refrigerator.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe whipped cream onto cheesecake and garnish with raspberries and white chocolate if desired.
Notes
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 300mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 110mg