Description
This luscious White Chocolate Raspberry Cheesecake combines a buttery Oreo cookie crust, a creamy white chocolate-infused cheesecake filling, and a vibrant raspberry topping. Perfectly balanced with fresh raspberries and topped with elegant white chocolate curls, this dessert is ideal for special occasions or a decadent treat.
Ingredients
Scale
Raspberry Sauce
- 12 ounces raspberries, frozen or fresh (reserve a few extra fresh raspberries for garnish)
- ½ cup sugar
- 3 tablespoons water, divided
- 1 tablespoon cornstarch
Crust
- 2 ½ cups chocolate sandwich cookie crumbs (about 25 Oreos)
- 6 tablespoons butter, melted
Cheesecake Filling
- 1 cup white chocolate chips
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs, at room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons flour
- ¾ cup sour cream
Garnish
- Fresh raspberries
- White chocolate curls (tip: use a vegetable peeler on a block of white chocolate to create curls)
Instructions
- Prepare the Raspberry Sauce: Combine the raspberries, ½ cup sugar, and 2 tablespoons water in a saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and the mixture begins to simmer. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water until smooth, then stir into the raspberry mixture. Continue cooking until thickened, about 2-3 minutes. Remove from heat and strain through a fine sieve to remove seeds. Let cool.
- Make the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the chocolate sandwich cookie crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from oven and set aside to cool slightly.
- Melt the White Chocolate and Prepare Filling: In a microwave-safe bowl, melt white chocolate chips in short bursts, stirring between each until smooth. In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in melted white chocolate, almond extract, vanilla extract, and flour until well combined. Finally, fold in the sour cream until incorporated.
- Assemble and Bake the Cheesecake: Pour half the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce evenly over the batter. Carefully pour the remaining cheesecake batter on top, smoothing the surface. Lastly, dollop the remaining raspberry sauce on the top and swirl gently with a knife to create a marbled effect. Bake at 325°F (163°C) for about 70-80 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracking. Then remove and allow to cool to room temperature on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
- Garnish and Serve: Before serving, decorate the cheesecake with fresh raspberries and white chocolate curls to add a visually stunning and delicious finishing touch.
Notes
- To make perfect white chocolate curls, chill a block of white chocolate and use a vegetable peeler to shave curls.
- Use room temperature eggs to ensure a smooth batter and prevent cracking.
- If frozen raspberries are used for sauce, thaw completely before cooking.
- Be careful not to overbake the cheesecake to keep it creamy and avoid cracking.
- For a gluten-free option, use gluten-free chocolate sandwich cookies for the crust.
