White Chocolate Raspberry Cheesecake
User Reviews
4.8
White Chocolate Raspberry Cheesecake
Description
The White Chocolate Raspberry Cheesecake begins with an Oreo crust made by blending crushed Oreo cookies with melted butter and pressing the mixture into a springform pan. The creamy cheesecake filling is prepared by beating very soft cream cheese and sour cream until smooth, then carefully incorporating eggs, sugar, vanilla, lemon juice, and melted white chocolate. Swirls of fresh raspberry pureed with sugar add a tart element that complements the sweetness of the white chocolate. The recipe emphasizes gentle mixing to avoid incorporating excess air, ensuring a dense, smooth final texture. The springform pan is wrapped thoroughly in foil to protect from water bath leaks during baking, which helps with even cooking and prevents cracking. The cheesecake is baked at a moderate temperature, allowing it to set properly while maintaining a creamy consistency.
The interplay of a crunchy Oreo crust, creamy white chocolate cheesecake, and fresh raspberry swirl creates a dessert with contrasting textures and balanced sweetness. The lemon juice brightens the filling, adding a subtle tang.
This cheesecake is suited for special occasions or anytime a rich, flavorful dessert is desired. Allow the cheesecake to fully chill before slicing to achieve clean cuts and optimal flavor.
Ingredients
For the Oreo Crust:
- 24 Oreo cookies
- 1/4 cup unsalted butter melted
For the White Chocolate Cheesecake Filling:
- 3 cream cheese full-fat, 24 ounces (bricks), very soft
- 1 cup sour cream full fat, 8 ounces, at room temperature
- 3 egg large, plus 2 yolks, at room temperature
- 1 granulated sugar 1/2 cups
- 1 1/2 teaspoons vanilla extract
- 1/4 cup lemon juice fresh
- 8 ounces white chocolate chopped, melted and slightly cooled
For the Fresh Raspberry Swirl:
- 3/4 cup raspberries fresh
- 3 tablespoons granulated sugar
For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla
Instructions
Prepare the pan:
- Preheat oven to 325 degrees (F). Wrap a 9" springform pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.
For the Oreo Crust:
- Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.
For the White Chocolate Cheesecake Filling:
- Beat the softened cream cheese and sour cream in a blender until completely smooth, scraping the sides and bottom of the container as needed. You want this mixture completely smooth before adding anymore ingredients!
- Add in the eggs, egg yolks, and sugar and pulse until combined. Add in the vanilla and pulse for another 10 seconds. Don't over mix!
- Using a rubber spatula, fold in the lemon juice, then fold in the melted white chocolate.
- Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula.
- Top with the raspberry swirl.
- Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath (see post if you need more information on this).
- Place cheesecake in preheated oven and bake for 1 hour and 30 minutes.
- Turn the oven off and let the cheesecake sit for 45 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly in the center.
- Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking.
- Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to eat, simply slice, top with a dollop of whipped cream, and serve!
For the Raspberry Swirl:
- In a small food processor or blender, puree the raspberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon the raspberry mixture on top of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl the mixture as much or as little as you'd like. Bake cheesecake as directed above.
For the Whipped Cream:
- Place the heavy cream in a stand mixer fitted with the whisk attachment and beat on medium-high until semi-stiff peaks begin to form. Reduce the speed to low and add in the confectioners' sugar and vanilla and beat for another minute or so. Dollop on top of cheesecake slices right before serving, or place in the refrigerator until needed. Keeps for 48 hours.
Notes
- Ensure cream cheese is very soft to achieve a smooth cheesecake filling without lumps.
- Wrap the springform pan securely with multiple layers of heavy-duty foil to prevent water from leaking into the pan during baking.
- Fold in melted white chocolate gently to retain the dense texture of the cheesecake.
- Allow the cheesecake to chill thoroughly before slicing to maintain shape.
User Reviews
Overall Rating
4.8
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