White Chocolate Raspberry Cheesecake
User Reviews
4.9
White Chocolate Raspberry Cheesecake
Description
The cheesecake starts with a pressed Oreo cookie crust baked briefly to set. A raspberry sauce is cooked with raspberries, sugar, water, and cornstarch until thickened and strained for smoothness. White chocolate chips are melted with cream, then combined with softened cream cheese, sugar, sour cream, flour, eggs, and vanilla extract to form the batter. Half the batter is poured over the crust, the raspberry sauce is dolloped and swirled in, then the remaining batter is added with more raspberry sauce swirled. The baked cheesecake is topped with whipped cream mixed with powdered sugar and vanilla, garnished with white chocolate shavings.
The result is a rich, creamy cheesecake with pockets of bright raspberry flavor and a crunchy, chocolaty crust. The white chocolate adds sweetness and smoothness, contrasted by the tart raspberry swirls. The whipped cream topping adds lightness and extra chocolate notes from the shavings.
Ingredients
Crust
- 26-30 Oreo cookies finely crushed (about 2 cups)
- 1/4 cup butter melted, salted
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 egg room temperature, large
Raspberry Swirl
- 12 ounces raspberries fresh or frozen
- 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
- Preheat oven to 325°F.
- 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.
- 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.
- 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.
- Beat cream cheese with an electric mixer until creamy and smooth. Add sugar, sour cream, and flour, mixing well.
- Add eggs, beating on low speed just until combined.
- Mix in melted white chocolate and vanilla extract just until combined.
- 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.
- Add remaining batter and then dollop the remaining sauce. Swirl.
- 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.
- 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
Show DetailsNutrition Facts
Serving: 10-12 servings
Amount Per Serving
Calories 978 kcal
% 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.
User Reviews
Overall Rating
4.9
You'll Also Love
