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Homemade White Chocolate Raspberry Cheesecake photo

White Chocolate Raspberry Cheesecake

This White Chocolate Raspberry Cheesecake is a decadent treat with creamy layers of cheesecake, luscious white chocolate, and tangy raspberries!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake:
  • 1 pre-made Oreo crust store-bought
  • 1 tablespoon granulated sugar
  • 1.5 teaspoons cornstarch
  • 0.33 cup cold water
  • 1.5 cups fresh or frozen raspberries
  • 12 oz. cream cheese softened
  • 0.33 cup granulated sugar
  • 1 large egg
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons lemon juice
  • 6 oz. white chocolate chopped or 1 cup white chocolate chips
  • 0.25 cup heavy whipping cream

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • 8-inch springform pan
  • Small saucepan
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Prepare the Raspberry Sauce - In a small saucepan, combine 1 ½ cups of raspberries, 1 tablespoon of granulated sugar, 1 ½ teaspoons of cornstarch, and ⅓ cup of cold water. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens, about 5-7 minutes. Once done, remove from heat and let it cool. You can strain it if you prefer a smoother sauce without the seeds.
  2. Step 2: Preheat the Oven - Preheat your oven to 325°F (160°C). This will ensure that your cheesecake bakes evenly and sets nicely.
  3. Step 3: Melt the White Chocolate - In a small saucepan, melt the 6 oz. of chopped white chocolate or white chocolate chips over low heat. Stir continuously until smooth, being careful not to burn it. Once melted, set it aside to cool slightly.
  4. Step 4: Mix the Cream Cheese Filling - In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add ⅓ cup of granulated sugar, mixing until well combined. Add the egg, egg white, 1 teaspoon of vanilla extract, and 1 ½ teaspoons of lemon juice. Beat until everything is well incorporated.
  5. Step 5: Combine White Chocolate and Cream - In a separate bowl, whip the ¼ cup of heavy whipping cream until soft peaks form. Gently fold the melted white chocolate into the cream cheese mixture, followed by the whipped cream, using a rubber spatula to maintain the light, airy texture.
  6. Step 6: Add Raspberries - Carefully fold in the cooled raspberry sauce, ensuring that you create a beautiful marbled effect without fully mixing it in. The swirls of raspberry will make your cheesecake visually stunning!
  7. Step 7: Pour into Crust - Pour the cheesecake filling into the prepared Oreo crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
  8. Step 8: Bake - Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center has just a slight jiggle. It’s important not to overbake, as this will lead to cracks in your cheesecake.
  9. Step 9: Cool & Chill - Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This helps prevent cracking. After that, transfer it to a cooling rack and let it cool completely. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to firm up.
  10. Step 10: Serve & Enjoy - When you’re ready to serve, remove the cheesecake from the springform pan. You can garnish with additional fresh raspberries or a drizzle of raspberry sauce before slicing. Enjoy the creamy, dreamy layers of white chocolate and tangy raspberries!

Notes

  • Let the cheesecake cool gradually in the oven to reduce the chance of cracks.
  • Use room temperature cream cheese for a smoother filling.
  • Don’t rush the chilling process; a well-chilled cheesecake holds its shape better.