Description
Indulge in the silky creamy delight of White Chocolate Raspberry Cheesecake, a perfect dessert for any occasion.
Ingredients
Scale
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar (Adjust sweetness to taste.)
- 3 tablespoons water (Divided.)
- 1 tablespoon cornstarch
- 30 Oreo cookies (About 2 1/2–3 cups crushed.)
- 5 tablespoons unsalted butter (Melted.)
- 8 ounces high-quality white chocolate (Melted.)
- 32 ounces full-fat cream cheese (4 blocks of 8 ounces each.)
- 1 cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/2 cup sour cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the raspberries, sugar, and 2 tablespoons of water. Cook over medium heat, stirring frequently and mashing the berries until they break down and release their juices.
- In a small bowl, mix the cornstarch with 1 tablespoon of water until dissolved. Stir this into the raspberry mixture, bring to a boil, and cook until thickened, about 2 minutes. Strain the sauce through a fine mesh sieve and set aside to cool.
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Wrap 2-3 layers of foil around the outside of the pan to prevent leaks.
- Crush the Oreo cookies until there are no large lumps, then combine them with the melted butter. Press the mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool.
- In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring well between each, until smooth. Allow it to cool slightly before using.
- In a large bowl, beat the cream cheese and sugar on medium speed until smooth and creamy. Make sure to scrape the bowl’s bottom and sides before blending again for 20 seconds.
- Turn the mixer to low speed, then add the eggs and yolks one at a time. Follow with the sour cream, cornstarch, and vanilla extract, blending until the mixture is smooth. Finally, gently mix in the cooled white chocolate.
- Pour half of the cheesecake batter over the cooled crust. Dollop about a third of the raspberry sauce on top and swirl gently with a knife. Carefully pour the remaining batter, then spoon over another third of the raspberry sauce and swirl again.
- Place the springform pan in a roasting tray, then fill the outer pan with hot water until it reaches halfway up the sides of the springform.
- Bake for 10 minutes at 350°F, then reduce the temperature to 300°F. Continue baking for 60-70 minutes or until the edges are set and the center jiggles slightly when tapped.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 60 minutes. Remove from the oven and let it cool completely on a wire rack before covering and refrigerating for 6-8 hours or overnight.
- Once ready to serve, carefully remove the cheesecake from the pan and generously top with the remaining raspberry sauce, whipped cream, fresh raspberries, and white chocolate curls if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: White Chocolate Raspberry Cheesecake, Dessert, Cheesecake, Raspberry