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The Ultimate White Chocolate Raspberry Cheesecake

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Indulge in a creamy white chocolate raspberry cheesecake, perfect for impressing friends and family.

Ingredients

Scale
  • 26–30 Oreo cookies (finely crushed, about 2 cups)
  • 1/4 cup salted butter (melted)
  • 1 1/2 cups white chocolate chips
  • 1/2 cup cream or half-and-half
  • 32 ounces cream cheese (softened)
  • 1 cup granulated sugar
  • 1/3 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs (room temperature)
  • 12 ounces fresh or frozen raspberries
  • 1/3 cup water
  • 2 tablespoons granulated sugar (for the sauce)
  • 3 teaspoons cornstarch
  • 2 ounces white chocolate (grated or shaved for sprinkling on top)
  • 1 1/4 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Prepare the Crust: In a mixing bowl, combine the finely crushed Oreos and melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.
  2. Bake the Crust: Preheat your oven to 350°F (175°C). Bake the crust for about 10 minutes, then remove it and allow it to cool slightly.
  3. Melt the White Chocolate: In a microwave-safe bowl, combine the white chocolate chips and half-and-half. Heat in 30-second intervals, stirring until melted and smooth. Let it cool slightly.
  4. Mix the Cheesecake Filling: In your mixer, add the softened cream cheese and granulated sugar. Beat until smooth and creamy, scraping down the sides as needed.
  5. Add Eggs and Other Ingredients: Add the room-temperature eggs one at a time, beating after each addition. Then mix in the sour cream, flour, and vanilla.
  6. Incorporate the White Chocolate: Gradually blend in the cooled white chocolate mixture.
  7. Prepare the Raspberries: If using fresh raspberries, gently fold them in. If using frozen, let them thaw first.
  8. Pour and Bake: Pour the cheesecake filling over the cooled crust and bake for 50-60 minutes or until the center is set but slightly jiggly.
  9. Cool Down Process: Turn off the oven, crack the door open, and let the cheesecake cool for about an hour.
  10. Make Raspberry Sauce: In a small saucepan, combine raspberries, water, sugar, and cornstarch. Cook over medium heat, stirring gently until thickened. Strain to remove seeds.
  11. Chill the Cheesecake: Refrigerate for at least 4 hours (or overnight) to set completely.
  12. Whip the Cream: Just before serving, whip the heavy cream and powdered sugar until soft peaks form. Add vanilla extract.
  13. Serve It Up: Carefully release the cheesecake from the springform pan. Top with whipped cream, drizzle with raspberry sauce, and sprinkle with grated white chocolate.

Notes

For presentation, slice into portions and serve with a dollop of whipped cream and fresh raspberries.

Nutrition

Keywords: cheesecake, white chocolate, raspberry, dessert, baking

Find it online: https://basilboard.com/beginner-friendly-white-chocolate-raspberry-cheesecake/