White Chocolate Raspberry Cheesecake
Buttery Oreos, tangy raspberries, rich cream cheese, and dreamy white chocolate—this white chocolate raspberry cheesecake is part bakery-daydream, part total comfort.With a deep cocoa crust, creamy filling, and bright berry swirl, it's as impressive as it is approachable. Great for making ahead, gorgeous for any occasion, and a guaranteed showstopper for dessert lovers everywhere.
12
slices
Ingredients
Raspberry Sauce
- 2 cups (250 g) raspberries fresh or frozen
- 1/3 - 1/2 cup (65-100 g) granulated sugar adjust to taste, use more for tart berries
- 2 tbsp (30 ml) water
- 2 tsp (8 g) cornstarch mixed with 2 tsp cold water for slurry
Oreo Cookie Crust
- 24 (260 g) Oreo cookies with filling
- 5 tbsp (70 g) unsalted butter melted
Cheesecake Filling
- 8 oz (225 g) white chocolate chopped, use quality bar or chips
- 24 oz (680 g) cream cheese full-fat, at room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs at room temperature
- 2 egg yolks at room temperature
- 1 cup (240 ml) sour cream full-fat, at room temperature
- 2 tbsp (16 g) cornstarch
- 2 tsp (10 ml) vanilla extract
For Serving (optional)
- whipped cream
- white chocolate curls
- fresh raspberries
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Saucepan
- Fine Mesh Sieve
- Roasting pan
- Parchment paper
Instructions
- Make the raspberry sauce: In a medium saucepan, combine raspberries, sugar, and 2 tablespoons water. Bring to a simmer over medium heat, mashing berries, until juicy. Stir in cornstarch slurry and cook until thick and jammy, about 2–3 minutes. Strain to remove seeds if desired. Set aside to cool.
- Prep pan and crust: Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan in foil. Line base with parchment, grease sides. Crush Oreos into fine crumbs. Mix with melted butter. Press into pan base. Bake 10 minutes, then cool slightly.
- Melt white chocolate: Microwave in 30-second bursts, stirring until smooth. Let cool to lukewarm—not hot—before using.
- Make the filling: Beat cream cheese and sugar until satiny-smooth. Beat in eggs and yolks one at a time. Scrape bowl as needed. Add sour cream, cornstarch, and vanilla; mix until just combined. Pour in cooled white chocolate, mixing slowly until uniform and creamy.
- Assemble: Pour half the filling over the crust. Dollop and swirl in one-third of the raspberry sauce. Add the rest of the filling, dollop and swirl another third of the raspberry sauce in. Reserve last third of sauce for serving.
- Bake in a water bath: Place wrapped pan in a deep roasting tray. Fill tray halfway with hot water. Bake at 350°F (175°C) for 10 min, then reduce to 300°F (150°C) and bake about 60 minutes more, or until set but slightly jiggly in the center.
- Cool slowly: Turn oven off, crack door, and let cheesecake rest inside 1 hour. Remove, cool fully on a wire rack. Cover and chill at least 6–8 hours or overnight until firm.
- Serve: Release from pan, transfer to platter. Top with remaining raspberry sauce, whipped cream, and white chocolate curls or fresh berries if desired.
Notes
Storage: Leftovers keep covered in the fridge 4-5 days. The whole cheesecake or slices freeze great—wrap well and freeze up to 2 months. Thaw slices overnight in the fridge.
Variations: Use other berries (cherries, blackberries, strawberries); use gluten-free cookies for a GF version; Greek yogurt may sub for sour cream; or skip the swirl and just spoon sauce on top to simplify.
Nutrition
Calories: 550kcal | Carbohydrates: 54g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 145mg | Sodium: 330mg | Potassium: 205mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1050IU | Vitamin C: 5mg | Calcium: 130mg | Iron: 3.2mg