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White Chocolate Raspberry Cheesecake

A decadent cheesecake combining white chocolate and tart raspberries, all nestled in a buttery Oreo crust. Perfect for any gathering and sure to impress with its creamy texture and sweet-tangy flavor.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust
  • 25 pieces Oreo cookies Crushed into fine crumbs
  • 5 tablespoons unsalted butter, melted To combine with cookie crumbs
Raspberry Sauce
  • 2 cups raspberries, fresh or frozen For the sauce and topping
  • ¼ cup granulated sugar To sweeten the sauce
  • 2 tablespoons cornstarch To thicken the sauce
  • 2 tablespoons water To combine in the sauce
Cheesecake Filling
  • 700 grams cream cheese, softened Main component of the filling
  • 1 cup granulated sugar To sweeten the filling
  • 1 teaspoon vanilla extract For flavor
  • 3 large eggs For structure
  • 2 large egg yolks For richness
  • 225 grams high-quality white chocolate, melted Main flavor component
  • ½ cup sour cream For creaminess
  • ¼ cup heavy cream To enhance the filling

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C) and grease a springform pan, lining it with parchment paper.
  2. Crush the Oreo cookies into fine crumbs using a food processor. Mix with melted butter and press into the base of the pan. Chill in the refrigerator.
  3. In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and water. Stir gently for 5–7 minutes until thickened. Strain half for a smooth sauce.
Cheesecake Filling
  1. Beat softened cream cheese until creamy. Add granulated sugar and vanilla; mix until well combined.
  2. Slowly incorporate eggs and yolks, mixing gently after each addition.
  3. Mix in melted white chocolate, sour cream, and heavy cream until smooth.
Baking
  1. Pour half of the cheesecake batter over the chilled crust. Drizzle some raspberry sauce and swirl with a knife.
  2. Pour in remaining cheesecake batter and repeat raspberry swirl on top.
  3. Bake for 55–65 minutes until edges are set and center jiggles slightly.
  4. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool. Refrigerate for at least 4 hours or overnight.
Serving
  1. Spoon remaining raspberry sauce over each slice before serving.

Notes

Cover leftovers tightly for up to a week. Avoid freezing to maintain texture. For added flavor, enhance raspberry swirl with lemon juice or try using dark chocolate in the mixture.