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White Chocolate Raspberry Cheesecake

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A rich and indulgent white chocolate raspberry cheesecake with an ultra-creamy filling, a tangy raspberry swirl, and a crisp chocolate cookie crust. This elegant dessert is perfect for celebrations and special occasions.

Ingredients

2 1/2 tsp cornstarch

1 tsp fresh lemon juice

1 tbsp warm water

2 1/2 cups fresh or frozen raspberries

2 1/2 tsp sugar

35 Oreo cookies, crushed into crumbs

4 tbsp butter, melted

24 oz cream cheese, room temperature

1 cup granulated sugar

3 tbsp all-purpose flour

1 cup sour cream, room temperature

1 1/2 tsp vanilla extract

8 oz white chocolate, melted and slightly cooled

4 large eggs, room temperature

1 cup heavy whipping cream, cold

1/2 cup powdered sugar

3/4 tsp vanilla extract (for whipped cream)

White chocolate bar, optional for garnish

Instructions

  1. Bring cream cheese, sour cream, and eggs to room temperature.
  2. In a small bowl, whisk together cornstarch, lemon juice, and warm water.
  3. Cook raspberries and sugar in a saucepan over medium heat until juices release.
  4. Stir in cornstarch mixture and cook until slightly thickened.
  5. Puree the raspberry mixture and strain to remove seeds. Set aside to cool.
  6. Preheat oven to 325°F (163°C). Line a springform pan with parchment.
  7. Mix Oreo crumbs with melted butter and press into the bottom and sides of the pan.
  8. Bake crust for 10 minutes, then cool. Wrap pan in foil for a water bath.
  9. Reduce oven temperature to 300°F (148°C).
  10. Mix cream cheese, sugar, and flour on low speed until smooth.
  11. Add sour cream and vanilla extract and mix gently.
  12. Mix in melted white chocolate, then add eggs one at a time.
  13. Stir a small amount of cheesecake batter into the raspberry filling.
  14. Pour most of the cheesecake batter into the crust, swirl in raspberry filling.
  15. Add remaining batter and raspberry swirl.
  16. Place pan in a water bath and bake for about 2 hours until edges are set and center jiggles slightly.
  17. Turn off oven, crack the door, and let cheesecake cool gradually.
  18. Chill cheesecake thoroughly in the refrigerator.
  19. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
  20. Pipe whipped cream onto cheesecake and garnish with raspberries and white chocolate if desired.

Notes

Use a water bath to prevent cracks and ensure even baking.

Straining the raspberry puree creates a smoother swirl.

Cheesecake is best made a day ahead for proper chilling.

Let slices sit at room temperature for 15 minutes before serving.

Freeze without whipped cream for best results.

Nutrition

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