White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake is a creamy white chocolate cheesecake with swirls of raspberry sauce, all baked on top of an Oreo cookie crust. It is as good, if not better than the cheesecake served at Olive Garden restaurants! It is the perfect blend of raspberry tartness and white chocolate richness in every indulgent bite. Seriously, this is so good! I also have my go-to Cheesecake Recipe you may want to check out and add your favorite toppings.

Ingredients & Substitutions

Raspberries: For the raspberry sauce, use frozen raspberries. This allows you to enjoy this cheesecake any time of the year, not just when the berries are in season! But, you could also use fresh raspberries. The sauce does take 20-25 minutes to thicken, so be patient. The consistency should be almost jam-like.

Crust: If crushing Oreo cookies, use a food processor for the finest crumb. Or, place the cookies in a sealed plastic bag and crush them with a rolling pin or wine bottle. Ensure each crumb is coated with melted butter so the crust stays together. You could also use a store-bought crust or try it with chocolate wafers.

White Chocolate Chips: Look for high-quality white chocolate chips for the cheesecake filling. They will help give the cheesecake a better texture and flavor.

Is A Water Bath Important?

Yes, when baking a cheesecake, a water bath is important. Using a water bath helps prevent the edges from overcooking. It also results in a more even-colored cheesecake without cracks. It’s all about science. The water cannot get hotter than 212°F since this is when it turns to steam. This means the heat is distributed more evenly and the water is like a buffer protecting the edges from overcooking. The steam also helps with the smooth top of the cheesecake, adding moisture while the cheesecake is baking.

When Is Cheesecake Done Baking?

A cheesecake is perfectly cooked when the edges are firm, but the center still has a slight jiggle. You can also check if it’s done by making sure the inside reaches about 150°F when using a thermometer. Or, tap the pan lightly to see if there is a tiny bit of movement in the middle. After baking, let it cool completely in the pan, then refrigerate it for a few hours or overnight to get the best texture.

How To Store White Chocolate Raspberry Cheesecake

To store cheesecake, first, cover it. Then, store it in the refrigerator for up to 3-4 days. You could also freeze the cheesecake.

To freeze a cheesecake:

1. Let the cheesecake cool completely.
2. Place the cheesecake (uncovered) in the freezer for about an hour. If you are keeping the cheesecake pie in the springform pan, remove the sides of the pan.
3. After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
4. Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It will last up to 6 months.

White Chocolate Raspberry Cheesecake

Prep Time 30 minutes mins

Cook Time 1 hour hr

Cooling/Chilling Time 5 hours hrs

Total Time 6 hours hrs 30 minutes mins

White Chocolate Raspberry Cheesecake is a creamy white chocolate cheesecake with swirls of raspberry sauce, all baked on top of an Oreo cookie crust. It is as good, if not better than the cheesecake served at Olive Garden restaurants! It is the perfect blend of raspberry tartness and white chocolate richness in every indulgent bite. Seriously, this is so good!

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Ingredients

Raspberry Sauce

• ▢ 1 bag (12 ounces) frozen raspberries
• ▢ ½ cup water
• ▢ 2 tablespoons (100 g) granulated sugar
• ▢ 2 teaspoons cornstarch

Crust

• ▢ 2 cups (216 g) crushed Oreo cookies, about 20 cookies
• ▢ ¼ cup (½ stick / 57 g) unsalted butter, melted

Cheesecake

• ▢ 2 cups (364 g) white chocolate chips
• ▢ 3 packages (8 ounces each) cream cheese, softened
• ▢ ½ cup (100 g) granulated sugar
• ▢ ½ cup (119 g) heavy whipping cream
• ▢ 3 large eggs, room temperature
• ▢ 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper. Set aside.

Raspberry Sauce

• To a medium saucepan over medium heat, add raspberries, water, sugar, and cornstarch. Stir to combine. Cook, stirring occasionally, until the raspberries have broken down and the sauce has thickened, 20-25 minutes. Set aside to cool slightly while you prepare the crust and cheesecake.

Crust

• To a small mixing bowl, add the cookie crumbs and melted butter. Stir until combined, ensuring all crumbs are coated in the butter. Press the crumbs evenly into the bottom of the springform pan.
• Wrap 2 pieces of heavy-duty aluminum foil around the bottom and sides of the pan. Set aside.

Cheesecake

• To a medium, microwave-safe bowl, add white chocolate chips. Heat in 20-second increments, stirring in between until melted and smooth. Set aside to cool slightly while you prepare the cheesecake.
• To the bowl of a stand mixer with a paddle attachment, add cream cheese and sugar. Beat together on medium speed until smooth. Add heavy cream. Beat together until smooth.
• Add eggs, one at a time, beating well after each addition. Gradually add the melted white chocolate, beating until smooth. Add vanilla. Stir to combine.

Assembly

• Pour half of the cheesecake filling on top of the crust into the prepared pan.
• Dollop about 4 tablespoons of the raspberry sauce on top of the filling. Carefully pour the rest of the batter into the pan. Then, dollop 4 more tablespoons of raspberry sauce on top, reserving the rest in the refrigerator for serving. Using a butter knife or skewer, carefully swirl the raspberry sauce into the filling, creating a marbled look, being careful not to touch the crust. Do not fully mix the sauce into the filling.
• Carefully transfer the cheesecake into a slightly larger pan (like a roast pan). Then, transfer both into the oven. Pour hot water into the larger pan, 3-4 inches deep, OR about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
• Bake until the top of the cheesecake turns golden, about 60-65 minutes. The edges of the cheesecake should be set, while the center should still have a slight jiggle. Remove from oven. Let the cheesecake cool on a wire rack until it comes to room temperature (about 1 hour).
• Transfer the cheesecake to the refrigerator for at least 4 hours, up to overnight.
• Serve with the remaining raspberry sauce.

Video

Nutrition

Serving: 1piece | Calories: 596kcal

Course: Dessert

Keyword: White Chocolate Raspberry Cheesecake

Servings: 12 pieces

Calories: 596

Author: Amanda Rettke–iambaker.net

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What the Test Kitchen had to say about this recipe:

Autumn

I am normally not a white chocolate fan but this cheesecake is to die for. The Oreo crust is the perfect complement to the creamy cheesecake and the tart raspberries.

Elizabeth

This cheesecake is SO GOOD! It reminds me of the cheesecake I would order at Olive Garden. I am not even a fan of white chocolate, but I love it in the cheesecake with the raspberries and Oreo crust. This really is a must-make!

Rachael

Very good! The cheesecake goes well with the tangy raspberry. I personally loved the Oreo crust with the raspberry.

Annabelle

I loved this! This cheesecake is creamy and really flavorful, and the Oreo crust is really nice with the flavor of the white chocolate.

Selena

This is a cheesecake that is not only not too sweet, but not too rich as well. I loved the balance of the white chocolate, raspberry, and Oreo crust.

Bella

Wow. Oh wow. This cheesecake is divine. I absolutely love that the flavor of the raspberry is not too sweet or tart. It pairs so nicely with the rich and creamy cheesecake. Cheesecake lovers will LOVE this!