White Chocolate and Raspberry Cheesecake

If you’re looking for a dessert that’s both decadent and satisfying, this White Chocolate and Raspberry Cheesecake is the perfect choice!

Course Dessert

Cuisine American

Keyword White Chocolate and Raspberry Cheesecake

Prep Time 45

Cook Time 1

Chill Time 3

Servings servings

Calories 678kcal

Author Dana DeVolk

Ingredients

Crust

25 Oreos
¼ cup Butter softened

Raspberry Swirl

12 ounces Frozen Raspberries
⅔ cup Granulated sugar
1 teaspoon Lemon Juice fresh squeezed

Filling

1 ½ cups White Chocolate Chips
1 cup Heavy Cream
24 ounces Cream Cheese softened
¾ cup Granulated Sugar
½ cup Sour Cream
3 Large Eggs
1 teaspoon Vanilla Extract

Toppings

Instructions

Make the crust by adding the Oreos to a food processor and process until they are crumbs, then pulse in the butter.
25 Oreos, ¼ cup Butter
Spray a 9-inch springform pan with cooking spray, then press the crust into the pan to fill the bottom and about an inch up the side. Set aside in the fridge while you make the rest of the cheesecake.
Make the swirl. Combine raspberries, sugar, and lemon juice in a saucepan on medium heat for about 5 minutes, or until the raspberries break down into a sauce; push through a fine mesh strainer, then set aside to cool.
12 ounces Frozen Raspberries, ⅔ cup Granulated sugar, 1 teaspoon Lemon Juice
Preheat the oven to 350℉.
Make the filling by melting the white chocolate chips and heavy cream in a saucepan over medium heat until the chocolate is melted.
1 ½ cups White Chocolate Chips, 1 cup Heavy Cream
Then, in a large bowl, beat the cream cheese and sugar together until fluffy with an electric hand mixer.
24 ounces Cream Cheese, ¾ cup Granulated Sugar
Add in the sour cream, vanilla, and eggs, one at a time, while beating the mixture until smooth.
½ cup Sour Cream, 1 teaspoon Vanilla Extract, 3 Large Eggs
Stir in the melted white chocolate mixture.
Now assemble the cheesecake by adding half of the filling to the crust in your springform pan, then about half of the swirl mixture and swirling it in gently with a sharp knife.
Pour the rest of the filling on top and then the rest of the swirled mixture, swirling gently with a knife again.
Bake for about 60 minutes or until only slightly jiggly in the middle.
Let cool at room temperature for 1 hour, then chill in the fridge for 1 to 2 hours or until cold to the touch.
Add garnishes if desired and serve.
Whipped Cream, White Chocolate Shavings, Fresh Raspberries

Notes

Nutrition is calculated without additional garnishes.

Use Room Temperature Ingredients: This ensures a smooth cheesecake batter without lumps.
Prevent a Soggy Crust: Wrap the outside of your springform pan with foil if using a water bath.
Don’t Overmix: Mix the batter on low speed to avoid incorporating too much air.
Clean Knife Between Cuts: Wipe your knife clean after each slice for neat servings.
Plan Ahead: This cheesecake needs time to cool and chill, so make it a day before you plan to serve it.

Nutrition