White chocolate raspberry cheesecake makes for a silky smooth and decadent dessert with a burst of fresh berries and a crunchy oreo crust.
I have made this twice already and am happy to say that the second one came out even better than the first.
The second time I added significantly more raspberries to the batter and did not cook it as long as I did the first time. Being careful so as not to over bake a cheesecake is very important – especially making sure that the temperature is just right at all time so that it doesn’t crack in the middle.
So far none of the cheesecake’s I’ve made have cracked (knock on wood) but I’ve read about a lot of people having trouble with this. Worse case scenario though the cheesecake cracks and you cover it up with toppings or frostings, etc.
Nothing to worry about.
Anyhow, this is the recipe for the cheesecake I made the second time.
A good way to perfectly cut cheesecake is to run a knife under hot water first, wipe it off and then make 1 cut then repeat the process all over again.
Yes it will take a while to cut an entire cheesecake this way but the slices will look much neater.
And at this point, you’ve put so much time into making the cheesecake, baking the cheesecake, and waiting for it to cool…what’s a few more minutes?
Recipe adapted from All Recipes
White chocolate raspberry cheesecake makes for a silky smooth and decadent dessert with a burst of fresh berries.
40 minPrep Time
60 minCook Time
1 hr, 40 Total Time
- 2 cups oreo cookie crumbs - about 15 cookies
- 1 tablespoon white sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 12 oz package frozen raspberries
- 4 tablespoons white sugar
- 3 teaspoons cornstarch
- 1 cup water
- 2 cups white chocolate chips (splurge and use the more expensive kind - Ghirardelli for example)
- 1/2 cup half and half
- 24 oz cream cheese, room temperature
- 1/2 cup white sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- heavy duty aluminum foil
- Preheat oven to 325 degrees F. Wrap bottom and sides of spring-form pan with heavy duty aluminum foil. Process oreo cookies in food processor and mix with 1 tablespoon sugar and melted butter. Pat mixture into bottom and sides of 10 inch spring-form pan. Put crust in refrigerator while making batter.
- In a saucepan combine raspberries with 4 tablespoons sugar, cornstarch and water. Bring mixture to a boil and continue boiling for 10-15 minutes or until sauce thickens. Use a strainer to separate the liquid from the seeds .
- In a microwave safe bowl combine half and half and white chocolate chips and microwave at 20 second intervals stirring after each until smooth.
- Beat together cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating after each until just combined. Add vanilla and white chocolate mix and beat until combined.
- Pour half of the batter into spring-form pan. Drizzle 5 tablespoons drained raspberry sauce over batter.
- Pour remaining cheesecake into pan and drizzle 6-7 tablespoons raspberry sauce over batter. Using the tip of a knife swirl the raspberry drops into the batter.
- Place spring-form pan into larger roasting pan and fill 1 inch up the sides with hot water.
- Bake for 45-50 minutes. Turn oven off and leave cheesecake there for 40-45 minutes. Remove from oven and let cool at room temperature and then place in refrigerator overnight.
- Serve with fresh raspberries and remaining raspberry sauce.