White Chocolate Raspberry Cheesecake Bliss: A Decadent Dessert You’ll Crave
This White Chocolate Raspberry Cheesecake is rich, creamy, and absolutely stunning. With a decadent Oreo cookie crust, a silky white chocolate cheesecake filling, and a swirl of fresh raspberry sauce, it’s the ultimate dessert for special occasions. Garnished with fresh raspberries and white chocolate curls, this showstopper is as beautiful as it is delicious.
Ingredients
- For the Raspberry Sauce
- 12 ounces raspberries fresh or frozen (plus extra for garnish)
- ½ cup sugar
- 3 tablespoons water divided
- 1 tablespoon cornstarch
- For the Crust
- 2 ½ cups chocolate sandwich cookie crumbs about 25 Oreos
- 6 tablespoons butter melted
- For the Cheesecake
- 1 cup white chocolate chips
- 3 8-ounce packages cream cheese, softened
- 1 cup sugar
- 3 large eggs room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons flour
- ¾ cup sour cream
- Fresh raspberries for garnish
- White chocolate curls for garnish
Instructions
- Prepare the raspberry sauce: In a saucepan, combine raspberries, sugar, and 2 tablespoons of water. Bring to a simmer and cook for 5–7 minutes until berries break down. In a small bowl, whisk cornstarch with remaining 1 tablespoon water, then stir into sauce. Simmer until thickened. Strain through a fine mesh sieve to remove seeds. Set aside to cool.
- Make the crust: Preheat oven to 325°F (160°C). In a bowl, mix Oreo crumbs with melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Melt the white chocolate: In a heatproof bowl, melt white chocolate chips over a double boiler or in 20-second intervals in the microwave, stirring until smooth. Let cool slightly.
- Prepare the cheesecake batter: In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Stir in almond extract, vanilla extract, and flour. Mix in melted white chocolate, then fold in sour cream until creamy.
- Assemble the cheesecake: Pour half the batter into the prepared crust. Drizzle half of the raspberry sauce over the top and swirl with a knife. Add remaining batter, then top with remaining raspberry sauce, swirling again for a marbled effect.
- Bake: Place the springform pan on a baking sheet. Bake at 325°F for 60–70 minutes, until the center is just set and slightly jiggly.
- Cool and chill: Turn off oven, crack the door, and let cheesecake sit for 1 hour. Remove and cool completely at room temperature, then refrigerate at least 4 hours or overnight.
- Garnish and serve: Before serving, top cheesecake with fresh raspberries and white chocolate curls. Slice and enjoy!
Notes
- To make white chocolate curls, soften a bar of white chocolate slightly at room temperature, then run a vegetable peeler along the side to create curls.
- For the smoothest cheesecake, don’t overmix the batter once eggs are added.
- Store leftovers covered in the refrigerator for up to 5 days.