White Chocolate Raspberry Cheesecake
A delightful dessert that combines rich white chocolate with tart raspberries, creating a melt-in-your-mouth cheesecake perfect for any occasion.
Ingredients
Crust
- 20 pieces Oreo cookies, crushed into fine crumbs Offers a rich chocolatey flavor
- 4 tablespoons salted butter, melted Providing a creamy base for the crust
Cheesecake Filling
- 24 ounces cream cheese, room temperature The heart of any cheesecake
- 11 ounces white chocolate chips Creamy and indulgent
- ¾ cup heavy cream Enriches the filling with luxurious texture
- ¾ cup powdered sugar For the perfect hint of sweetness
- ½ cup sour cream or Greek yogurt, room temperature Enhances the creaminess
- 3 large eggs, room temperature Binding the mixture together
- 1 cup raspberry preserves Bursting with fruity sweetness
- 2 cups fresh or frozen raspberries Adding a luscious tartness
Garnish
- to taste Fresh raspberries Offering a pop of color and flavor
- to taste Whipped cream For topping, adding a light and fluffy finish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9” springform pan with non-stick spray.
- Pulse the Oreo cookies until they transform into fine crumbs in a food processor and mix in the melted butter.
- Press the mixture into the bottom of your springform pan to form a sturdy crust and bake for 10-12 minutes. Allow to cool.
Making the Filling
- Lower the oven temperature to 325°F (165°C). In a saucepan, combine the raspberry preserves and fresh raspberries, heating until boiling. Simmer for 7-9 minutes, then strain to remove seeds and cool the sauce.
- Prepare a water bath for the cheesecake by placing a larger baking dish filled with water in the lower rack of the oven.
- In a heatproof bowl, combine the white chocolate chips and heavy cream, microwaving in increments until melted and smooth.
- In a mixing bowl, beat the room-temperature cream cheese until smooth. Gradually add powdered sugar and sour cream, mixing in the melted white chocolate mixture, followed by the eggs one at a time.
Baking
- Wrap the springform pan in foil to prevent water from leaking. Pour half of the cheesecake mixture into the cooled crust, drizzle with ¼ cup of the raspberry sauce and swirl gently.
- Top with the remaining cheesecake mixture and another drizzle of raspberry sauce.
- Bake the cheesecake in the water bath for 75-90 minutes until it jiggles slightly and reaches an internal temperature of 150°F (65°C).
- Once baked, turn off the oven and let the cheesecake cool inside with the door cracked for 60 minutes. Then cool at room temperature for another 60 minutes before refrigerating for at least 4 hours to fully set.
Serving
- Carefully remove the cheesecake from the pan and garnish with raspberry sauce, whipped cream, and fresh raspberries before serving.
Notes
For best results, ensure all ingredients are at room temperature before mixing. Don’t skip the water bath to avoid a dry cheesecake. This cheesecake is versatile; feel free to make it lighter with low-fat options or enhance it with different flavor variations.