Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chocolate Raspberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 76 reviews

  • Author: Amina
  • Total Time: 14 hours 20 minutes
  • Yield: 12 servings

Description

This White Chocolate Raspberry Cheesecake features a creamy and decadent filling made with melted white chocolate and swirled with fresh raspberry sauce, all resting on a rich chocolate cookie crust. Finished with fresh raspberries and white chocolate curls, it’s the perfect special-occasion dessert that combines tangy fruitiness with smooth sweetness and a crunchy base.

Ingredients

Raspberry Sauce

  • 12 ounces raspberries, frozen or fresh (you may want a few extra fresh, for garnish)
  • ½ cup sugar
  • 3 tablespoons water (divided)
  • 1 tablespoon cornstarch

Crust

  • 2 ½ cups chocolate sandwich cookie crumbs (about 25 Oreos)
  • 6 tablespoons butter, melted

Cheesecake

  • 1 cup white chocolate chips
  • 3 (8-oz) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ¾ cup sour cream

Garnishes

  • Fresh raspberries
  • White chocolate curls (see note for tip)

Instructions

  1. Prepare Raspberry Sauce: Place frozen berries, sugar, and 2 tablespoons water in a medium saucepan over medium heat. Stir occasionally, mashing the berries with a spoon until the mixture boils. Reduce heat to a simmer and cook for about 5 minutes.
  2. Thicken Sauce: Combine the remaining 1 tablespoon water with cornstarch in a small bowl to make a slurry. Stir it into the simmering sauce and continue stirring for about 1 minute until slightly thickened. Strain the sauce through a fine-mesh sieve to remove seeds and set aside. This sauce can be made ahead and refrigerated.
  3. Make Crust: Combine the chocolate sandwich cookie crumbs and melted butter. Press the mixture evenly into the bottom and about 1 inch up the sides of a 10-inch springform pan. Note: Using 8-12 inch pans is possible, adjusting baking time for thickness.
  4. Preheat Oven and Prepare Eggs: Preheat oven to 350 ℉. If eggs are not room temperature, place them in warm water for 5 minutes to warm.
  5. Melt White Chocolate: Place white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until melted and smooth.
  6. Make Cheesecake Batter: In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Stir in almond extract, vanilla extract, and sour cream until just combined. Add flour and mix until combined. With mixer on low speed, slowly drizzle in melted white chocolate and mix to combine.
  7. Assemble Cheesecake: Pour half the batter over the prepared crust and spread evenly. Drizzle 2 tablespoons of raspberry sauce over the top and gently swirl with a knife. Pour remaining batter on top and repeat the process with another 2 tablespoons of sauce, swirling gently.
  8. Prepare Water Bath: Place the springform pan on 2 layers of heavy-duty foil, wrapping up the sides to prevent water leaks. Place wrapped pan into a larger shallow roasting pan. Pour hot water into the roasting pan until it reaches about two-thirds up the sides of the cheesecake pan.
  9. Bake: Bake for 70-80 minutes, until the cheesecake is set on top, lightly golden at the edges, and has a slight jiggle when shaken.
  10. Cool in Water Bath: Remove pans from the oven and let the cheesecake sit in the water bath for 30 minutes. Carefully remove from foil and set pan on a cooling rack to reach room temperature.
  11. Chill: Refrigerate the cheesecake for 6-8 hours or overnight for best results.
  12. Serve: Remove the sides of the springform pan gently. Cut cheesecake into 10-12 slices. Serve with remaining raspberry sauce drizzled on top and garnish with fresh raspberries and white chocolate curls if desired.

Notes

  • Store finished cheesecake tightly covered in the refrigerator for 3-5 days for optimal freshness.
  • To make white chocolate curls, slightly warm a bar of white chocolate (for example, place on top of the fridge for 5-10 minutes) to prevent it from crumbling. Use a vegetable peeler to shave curls from the long side of the bar.
  • Using full-fat cream cheese and sour cream provides the best texture and flavor. Reduced fat may be substituted, but avoid fat-free versions.
  • If adjusting pan size (8-12 inches), baking time may need to be modified accordingly.
  • For gluten-free adaptation, substitute all-purpose flour with gluten-free flour or omit it.
  • Prep Time: 1 hour
  • Cook Time: 1 hour 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/white-chocolate-raspberry-cheesecake-recipe/