If you love cheesecake recipes, you have to try this white chocolate raspberry cheesecake. This dessert is so full of flavor and takes our Classic Cheesecake to a whole new level.
Do you like cheesecake?
You know how much I LOVE white chocolate! I prefer it over any other type of chocolate, and some of my favorite desserts are made of it (like White Chocolate Lasagna and White Chocolate Scotcharoos). I decided to try a white chocolate raspberry cheesecake recipe, and it’s actually similar to Cheesecake Factory’s recipe! It ended up so flavorful. This raspberry swirl cheesecake has a delicious chocolate Oreo crust, white chocolate cheesecake base, and raspberry sauce swirled on top. Three amazing flavors are all combined into one tasty dessert! I like to add Whipped Cream and fresh raspberries and serve it with leftover raspberry sauce. SO yummy!
Making Raspberry Cheesecake
CRUST. Mix together the cookie crumbs, 3 tablespoons of sugar, and melted butter in a medium bowl, or use a food processor. Press into the bottom of a 9-inch springform pan. RASPBERRY SAUCE. Combine raspberries, 2 tablespoons sugar, cornstarch, and water in a medium pot. Bring to a boil and boil for 5 minutes while the sauce thickens up. Strain the sauce through a mesh strainer to remove any seeds. CHEESECAKE BASE. Preheat oven to 325°F.
Melt white chocolate chips and half and half in a medium pot on low heat, stirring constantly until smooth. Mix together cream cheese and ½ cup sugar in a large bowl until smooth. Add eggs one at a time and beat. Add vanilla and melted white chocolate and mix well.
MARBLE. Pour half the batter over the crust, then 3 tablespoons of the raspberry mixture over the batter. Pour the remaining batter into the pan and spoon 3 tablespoons of the raspberry sauce on top. Create a marbled effect by swirling the batter with the tip of a knife. BAKE + CHILL. Bake for 55 to 60 minutes or until the filling is set. Cover with plastic wrap and refrigerate for 8 hours before removing from the pan. Serve Cheesecake Factory white chocolate raspberry cheesecake with the leftover raspberry sauce.
Ingredient tips + Toppings
Crust. For a firmer crust, prebake it before adding the cheesecake filling. Press the crumbs into the pan and bake for about 10 minutes. Add filling and finish baking according to the recipe.
Use a food processor or blender to finely crush the Oreos for the crust. Make the crust with Golden Oreos or graham crackers for a flavor twist.
Full Fat. Full-fat cream cheese and half-n-half work the best. Make it a bit healthier by using low-fat cream cheese and fat-free half-and-half. Just keep in mind that because it lacks the extra fat to help stabilize, it may be a bit runny. Serving. A standard 9-inch cheesecake can easily yield 12 generous slices, but with thinner pieces, you can get up to 16 slices. To make clean even slices, dip the knife in hot water and wipe it off. The warm knife should slice cleanly through the cheesecake.
TOPPINGS
This white chocolate raspberry cheesecake with oreo crust is delicious and flavorful enough as it is, but you can add a few extra toppings if you like! Here are some suggestions:
Garnish this cheesecake with homemade Whipped Cream, fresh raspberries, and leftover raspberry sauce. You could also add white chocolate chips or white chocolate shavings, chopped nuts, other fresh berries, Oreo crumbles, Chocolate Sauce, White Chocolate Sauce, or Caramel Sauce. Amp up the raspberry flavor by topping it with raspberry jam or raspberry preserves.
Recipe tips
Pan. Use a springform pan for this recipe! A cake pan won’t quite give you the same result. Be sure to grease the pan so that when the cheesecake cools it will naturally pull away from the sides and not stick. Overmixing. Mixing the cheesecake batter too much can create extra air bubbles which then rise up and escape during the baking time and can cause the cheesecake to fall. Room-temperature ingredients will help avoid overmixing because the ingredients will combine more easily than when cold. Water bath. A water bath helps keep the cheesecake from drying out and cracking. Since spring-form pans are not waterproof (even the ones who say they are can leak) wrap the pan with aluminum foil and then place it in a baking bag (like the ones used for crock pots or turkeys).
Be sure that the foil and bag do not cover the cheesecake. Place the wrapped pan in a large baking tray. Carefully add 1-2 inches of hot water to the pan. Do Not let any water get in the cheesecake.
Baking Tips
For the best result once the cheesecake is finished baking…
Turn the oven off, open the oven door, and allow the cheesecake to cool for an hour before taking it out and letting it cool and set completely which can take another several hours. Be sure to plan ahead. Let the cheesecake cool completely after baking before putting it in the fridge to set. If you’re in a time crunch, you can put the cheesecake in the freezer to speed up the setting process.
Don’t open the oven door until you’ve reached the end of the cooking time. Opening the door causes a drastic temperature change which may have a negative effect on the end result.
Storing Info
STORE. Keep leftover White Chocolate Cheesecake with Raspberries in the fridge, covered tightly with plastic wrap or tinfoil for up to 5 days. FREEZE an entire cheesecake, or freeze individual slices wrapped tightly in plastic or foil. Place it in a freezer bag. To thaw, place it in the fridge overnight, or for quicker thawing, set it out on the counter. It will thaw in about 30 minutes at room temperature.
For even more Cheesecake recipes, try:
Pecan Pie Cheesecake Milk Chocolate Cheesecake Mini Coconut Lime Cheesecakes No Bake Chocolate Cheesecake Turtle Cheesecake Peppermint Bark Cheesecake
