Servings
Font
Back
4.9 from 324 votes

White Chocolate Raspberry Cheesecake

This Copycat Cheesecake Factory White Chocolate Raspberry Cheesecake is better than the original! This step-by-step cheesecake recipe is super easy to follow, giving you a fail-proof slice of your favorite treat, made fresh right at home for a fraction of the cost! Perfect for holidays and special occasions, or just because!

Prep Time
15 mins
Cook Time
1 hr
Cooling Time
6 hrs
Total Time
7 hrs 15 mins
Servings: 10 -12 servings
Calories: 978 kcal
Course: Cake
Cuisine: American

Ingredients

Crust
  • 26-30 Oreo cookies finely crushed (about 2 cups)
  • 1/4 cup salted butter melted
Filling
  • 1 1/2 cups white chocolate chips
  • 1/2 cup cream or half-and-half
  • 32 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1/3 cup sour cream
  • 2 Tablespoons all-purpose flour
  • 2 teaspoon vanilla extract
  • 4 large eggs room temperature
Raspberry Swirl
  • 12 ounces fresh or frozen raspberries
  • 1/3 cup water
  • 2 Tablespoons granulated sugar
  • 3 teaspoons cornstarch
Topping
  • 2 ounces white chocolate grated or shaved for sprinkling on top
  • 1 1/4 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 325°F.
  2. Combine crushed Oreos and melted butter in a bowl and mix until evenly moistened. Press the crumbs into a tall 9X3-inch springform pan to form a crust on the bottom and sides. Bake crust 8-10 minutes.
  3. Combine raspberries, water, sugar, and cornstarch in medium saucepan over medium heat. Cook and stir until thickened and boiling, about 5 minutes. Strain through wire mesh strainer.
  4. Melt white chocolate chips and cream or half and half in the microwave in short 20-second bursts, stirring between each burst until melted and smooth.
  5. Beat cream cheese with an electric mixer until creamy and smooth. Add sugar, sour cream, and flour, mixing well.
  6. Add eggs, beating on low speed just until combined.
  7. Mix in melted white chocolate and vanilla extract just until combined.
  8. Pour half of the cheesecake filling into the crust crust. Dollop half of the raspberry sauce (about 3 tablespoons) over the batter and swirl with a skewer or knife.
  9. Add remaining batter and then dollop the remaining sauce. Swirl.
  10. Bake 60 to 70 minutes with a pan of water on the rack below the cheesecake until set. Turn off oven and crack the oven door open. Let the cheesecake cool for 1 hour in the oven before removing. Let cool another hour at room temperature. Transfer to the fridge and chill for 3-4 hours until completely set.
  11. Beat heavy cream, powdered sugar, and vanilla extract until they reach stiff peaks. Sprinkle the cheesecake with the white chocolate shavings, then pipe the whipped cream in decorative swirls around the edges to finish.

Nutrition Information

Calories 978kcal (49%) Carbohydrates 77g (26%) Protein 13g (26%) Fat 71g (109%) Saturated Fat 40g (200%) Polyunsaturated Fat 4g Monounsaturated Fat 20g Trans Fat 1g Cholesterol 245mg (82%) Sodium 547mg (23%) Potassium 406mg (12%) Fiber 3g (12%) Sugar 62g (124%) Vitamin A 2137IU (43%) Vitamin C 9mg (10%) Calcium 217mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 10-12 servings

Amount Per Serving

Calories 978

% Daily Value*

Calories 978kcal 49%
Carbohydrates 77g 26%
Protein 13g 26%
Fat 71g 109%
Saturated Fat 40g 200%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 20g 100%
Trans Fat 1g 50%
Cholesterol 245mg 82%
Sodium 547mg 23%
Potassium 406mg 9%
Fiber 3g 12%
Sugar 62g 124%
Vitamin A 2137IU 43%
Vitamin C 9mg 10%
Calcium 217mg 22%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.