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White Chocolate Raspberry Cheesecake

Hello everyone! Happy Wednesday! I hope your week has been going great so far. I'm about to make it even better with this white chocolate raspberry cheesecake! ;)

This month, I realized I can't remember the last time I made cheesecake... that is a problem. Everyone in my family loves cheesecake, but I guess I've been so busy with other dessert orders that I just never got around to making one. So, when I saw we had a bunch of raspberries that needed to be used up before they went bad, I knew exactly what I wanted to make.

Originally, I was going to go with a milk/dark chocolate raspberry combo. But I remembered how amazing this one Haagen Dasz ice cream was that I had before and it paired raspberries with white chocolate. So, I took that route instead.

In midst of all the excitement to make this cheesecake, I sort of messed up the Oreo crust, by using too much butter. But the good news is, the cheesecake still turned out deeeelicious. And look ma, no cracks!

I used the water bath method, only placing a pan with water underneath rather than submerging the entire cheesecake pan in it. Also, I made sure all my ingredients were room temperature AND left the cheesecake to cool in the oven for an hour before removing it.

All in all, this turned out to be one of the best cheesecakes I have ever made. The consistency and flavor were on point and my family actually rushed me through these pictures because of how badly they wanted to dig in. And dig in they did! 

White Chocolate Raspberry Cheesecake

Yield: One 9-inch cheesecake
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For the crust*:
1 cup Oreo cookie crumbs
2 tablespoons unsalted butter, melted

For the raspberry swirl:
10 oz. fresh raspberries
2 tablespoons granulated sugar
2 teaspoons cornstarch
1/2 cup water

For the filling:
2 cups white chocolate chips
1/2 cup heavy cream

Three 8 oz. packages cream cheese, softened
1/2 cup granulated sugar
3 eggs, room temperature
pinch of vanilla powder (or 1 teaspoon vanilla extract)

Whipped cream and white chocolate shavings, for topping


In a small bowl, mix together Oreo cookie crumbs and melted butter until well combined and all crumbs are evenly moistened. Press onto the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate.

In a medium saucepan, combine raspberries, granulated sugar, cornstarch and water. Bring to a boil over medium heat, then simmer for 5-10 minutes, stirring occasionally, until sauce is thick. Strain sauce through a mesh strainer to remove all of the seeds. Set aside.

Melt white chocolate chips and heavy cream over a double boiler or in a microwave, until smooth. 

In a medium-sized bowl, using an electric hand mixer, beat cream cheese and sugar until smooth and fluffy, scraping down the sides of the bowl as needed. Add eggs, one at a time, and beating on low speed just until incorporated. Add vanilla and white chocolate mixture and beat until blended.

Remove crust from refrigerator and pour half of the cheesecake batter over the crust. Spoon 3 tablespoons of the raspberry sauce over the batter and swirl it in with a knife. Pour remaining cheesecake batter over the sauce, and again spoon 3 tablespoons of raspberry sauce over the batter. Swirl it in with a knife to create a marbled effect.

Bake for 50-55 minutes, or until the center of the cheesecake jiggles just slightly. Turn off the oven, and leave the cheesecake in there for an hour with the door slightly open. After an hour, remove the cheesecake from the oven and let it cool down to room temperature. Refrigerate for 8 hours before removing from the pan and serving. Garnish with whipped cream and white chocolate shavings, if desired.

Note: *If you want a thicker crust that goes higher up the sides of the pan, double the crust recipe.

Adapted from AllRecipes
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®

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