Description
Indulge in the luxurious flavors of this White Chocolate Raspberry Cheesecake! A rich, creamy cheesecake filling is paired with a decadent Oreo crust and topped with a homemade raspberry sauce for a perfect balance of sweetness and tartness. This cheesecake is the ultimate dessert for any occasion!
Ingredients
For the Oreo Crust:
- 20 Oreo cookies
- 4 tablespoons salted butter, melted
For the Raspberry Sauce:
- 1 cup raspberry preserves
- 2 cups raspberries (fresh or frozen)
For the Cheesecake Filling:
- 11 ounces white chocolate chips (or white chocolate)
- ¾ cup heavy cream
- 24 ounces cream cheese, room temperature
- ¾ cup powdered sugar
- ½ cup sour cream or Greek yogurt, room temperature
- 3 large eggs, room temperature
For Garnishes (Optional):
- Fresh raspberries
- Whipped cream
Instructions
- Prepare the Oreo Crust: Preheat the oven to 350°F. Spray a 9-inch springform pan with non-stick spray. Add Oreo cookies to a food processor and pulse until you get crumbs. Add melted butter and pulse until well combined. Press the mixture into the bottom of the springform pan to form the crust. Bake for 10-12 minutes until set. Remove from the oven and let cool.
- Make the Raspberry Sauce: In a medium saucepan, combine raspberry preserves and fresh or frozen raspberries. Heat over medium heat, stirring frequently, until the mixture comes to a boil. Reduce heat and simmer for 7-9 minutes or until thickened. Strain the sauce through a fine mesh strainer to remove most of the seeds. Allow to cool.
- Make the Cheesecake Filling: Reduce oven temperature to 325°F. Set up a water bath by placing a folded towel in the bottom of a large roasting pan. Place white chocolate chips and heavy cream in a heatproof bowl. Heat in the microwave until steaming (30-second increments), then stir until smooth. Beat the cream cheese until smooth in a large bowl. Add powdered sugar and beat on low until combined. Add sour cream and mix. Gradually add the white chocolate mixture and combine. Add eggs one at a time, mixing on low speed.
- Assemble the Cheesecake: Wrap the springform pan in two layers of heavy-duty aluminum foil to prevent water from seeping in. Pour half of the cheesecake filling onto the cooled crust, spreading evenly. Drizzle ¼ cup of raspberry sauce on top and swirl with a butter knife. Add the remaining cheesecake mixture, then drizzle with another ¼ cup of raspberry sauce and swirl again. Place the springform pan into the water bath and pour hot water around the pan. Bake for 75-90 minutes, checking for a slight jiggle in the center. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. Remove and let it cool to room temperature.
- Chill and Serve: Cover the cheesecake with plastic wrap and chill in the refrigerator overnight, or for at least 4 hours. Remove from the springform pan and garnish with the remaining raspberry sauce, whipped cream, and fresh raspberries before serving.
Notes
- For a smoother cheesecake filling, be sure the cream cheese and sour cream/yogurt are at room temperature.
- Chilling the cheesecake for at least 4 hours is essential for the perfect texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
