White Chocolate Raspberry Cheesecake
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
This creamy white chocolate raspberry cheesecake recipe is the perfect dessert to make for the Spring holidays! A creamy cheesecake filling made with white chocolate, and a fresh raspberry puree swirled throughout, all on top of an Oreo cookie crust. And the best part is the cheesecake can be made the day before!
Back in the day, I used to work at this high end steak house as a waitress and one of the desserts they had on the menu was this white chocolate raspberry cheesecake and it was my absolute favorite. Ok well it was up there with their key lime pie. And their molten chocolate lava cake! Ok maybe I just loved the entire dessert menu. Don’t judge me. It was all good.
And as you may know, I’m a big fan of cheesecake recipes around here in case you didn’t know. So much so I even wrote a cookbook on it, Cheesecake For All Seasons. I love all kinds of cheesecake from these no bake banana pudding cheesecake bars, to this easy cheesecake pie, or maybe this lemon blueberry cheesecake I love to make in the summer time. There really is a cheesecake for all the seasons.
Grab My Cheesecake Book Now!
Discover the joy of baking with my digital cookbook, ‘Cheesecake for All Seasons‘! This comprehensive eBook features over 50 delectable cheesecake recipes, organized by season to suit every occasion.
Each recipe comes with detailed, foolproof instructions, essential baking tips, and troubleshooting advice to ensure your cheesecakes turn out rich, creamy, and delicious every time. Whether you’re a seasoned baker or a novice, this e-book will help you create perfect, indulgent desserts all year round.
Like this creamy white chocolate cheesecake with pretty raspberry swirls . You can make it for Easter or Mother’s Day or just any time a special occasion calls for a decadent slice of cheesecake.
You will make the raspberry sauce on the stovetop first then put it through a fine mesh strainer to get a smooth sauce. Then you will prepare the creamy vanilla cheesecake batter made with white chocolate. The fresh raspberry sauce gets swirled on top before going into the oven to bake. Don’t skip the water bath either so you get silkies, smoothest cheesecake filling!
Table of contents
Why This Recipe Works
- Perfect show-stopping dessert to serve for the Spring holidays!
- Great make ahead dessert as the cheesecake needs to set up in the fridge overnight
- Wonderful to freeze if you have any leftover slices (not that you will!).
Ingredients Needed
- Oreo cookies– You can use regular Oreos or gluten free Oreos. You do not need to remove the filling.
- Salt – I like to add a pinch of salt in the filling to help balance the sweetness.
- Butter – I used unsalted butter but you can also use salted butter.
- Water
- Granulated sugar
- Cream cheese – Make sure your cream cheese is softened before you begin. Read my tutorial on how to soften cream cheese. I also recommend full-fat cream cheese in the blocks, not the tubs which can have a different texture.
- Corn starch – A little bit of corn starch can help keep the eggs from overcooking and the cheesecake from cracking. You can omit if necessary or use 2 Tablespoons flour instead.
- Pure Vanilla extract
- Eggs – You want room temperature eggs so you get a creamy filling. Read my tutorial on how to bring eggs to room temperature fast.
- Sour cream – For best results, I recommend using a full fat sour cream, but a low-fat may still work. I do not recommend fat-free sour cream. And you could try swapping and use plain full-fat Greek yogurt.
- Heavy cream
- Raspberries – You can also use fresh raspberries or frozen raspberries.
- Chopped White chocolate – It’s best to use a quality white chocolate bar that you need to chop instead of white chocolate chips as they don’t always melt smoothly.
How To Make White Chocolate Raspberry Cheesecake
Make raspberry swirl:
In a small bowl, dissolve the cornstarch in 1 teaspoon of water.
In a medium saucepan, combine raspberries, sugar, and remaining 2 teaspoons water. Heat over medium heat, stirring occasionally, until simmering. Add the cornstarch mixture and heat for an additional three minutes, stirring frequently. As you’re stirring, you can mash up the raspberries so they break down.
Remove from heat, and strain through a fine-mesh strainer set over a medium mixing bowl. Set aside to cool.
Make cookie crust
Preheat oven to 350°F (180°C), with rack in middle of oven.
Pulse the cookies in a food processor until finely ground. Add the melted butter and pulse to combine.
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
Place the pan on a baking sheet and bake at 350°F (180°C) for 10 minutes. Remove from the oven and let cool.
Make cheesecake filling
In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese, sugar, and cornstarch on medium speed for 4 minutes
Add the salt and vanilla, beating on low speed to combine.
Add the eggs, one at a time, beating for one minute after each addition. Scrape down the bowl after each addition.
Add the sour cream, beat until incorporated.
Add heavy cream and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.
Add the melted white chocolate and using a rubber spatula, fold in until evenly mixed throughout.
Bake the cheesecake
Lower the heat on the oven to 325°F (160°C).
Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner. Or I like to place the springform pan inside a larger cake pan so there is absolutely no leaks!
Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour half of the cheesecake filling into the springform pan, over the Oreo cookie crust. Smooth the top with a rubber spatula.
Add half of the raspberry sauce over the cheesecake batter and swirl with the tip of the knife.
Add the remaining cheesecake batter on top. Then top with remaining raspberry sauce and swirl with the tip of the knife.
Place the roasting pan with the springform pan in it, in the oven.
Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
Bake at 325°F (160°C) for 80-90 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight. When ready to serve, remove the springform pan by loosening around the edges with a knife and removing the outer ring. Slice and serve!
Recipe Tips
- Use block style cream cheese. Using a full fat cream cheese will make a creamier, better tasting cheesecake. Do not use the spreadable kind, only blocks.
- Use room temperature ingredients. Ensure that the cream cheese, eggs, and sour cream are at room temperature for easier mixing and a smoother filling.
- Don’t overbake. The cheesecake is done when the edges are set, but the center has a slight jiggle. Over baking can lead to a dry texture.
- Use a large cake pan instead of foil for your water bath. I sometimes still get leaks if I wrap my springform pan in foil so I like to place my springform pan inside a larger cake pan. You can read my full tutorial on what is water bath?
- Cooling in the oven after baking helps prevent cracks. Avoid opening the oven door frequently during baking to maintain an even temperature.
- Swirl gently. Drop spoonfuls of the cooled raspberry sauce over the top and gently swirl with a skewer or butter knife—don’t over-swirl or the design will get muddy.
- Save the extra sauce. If you have leftover raspberry sauce, drizzle it over the top when serving or save for pancakes, waffles, or yogurt.
Serving Suggestions And Recipe Variations
- Whipped cream for serving: I like to top the cheesecake with homemade whipped cream. You can use a piping bag and pipe some on top.
- Make a graham cracker crust – You can always make a graham cracker crust instead. I use 1 1/2 cups of graham cracker crumbs, 5 Tablespoons unsalted butter and 1/4 cup granulated sugar. Or try using chocolate graham crackers!
- Top with hot fudge or ganache. If you would like to add a little bit of chocolate, then try serving with a little chocolate sauce like my chocolate ganache or hot fudge sauce on top!
- Garnish. For a little extra flair, top with a few white chocolate shavings and few extra fresh raspberries.
Storage Instructions
Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.
You can also freeze any leftover cheesecake. I like to freeze individual slices can be wrapped and frozen for later enjoyment. I like to place individual slices of cheesecake on a cookie sheet and freeze uncovered for an hour. Once frozen I wrap each slice in plastic wrap and then place in a freezer bag for added protection. When ready to eat, thaw overnight in the refrigerator, then unwrap and enjoy!
Recipe FAQs:
Yes! There’s no need to thaw frozen raspberries as they are going to be cooked down. You may find you need to cook down the raspberries a bit longer.
Cracks can happen from over mixing, sudden temperature changes, or skipping the water bath.
Make sure to bake the crust before adding the filling, and cool it completely. Also, if using a water bath, wrap the pan in foil tightly to prevent leaks.
Yes you can if you’re in a pinch. But if you have the time the raspberry sauce made with fresh strawberries is totally worth the extra effort!
More Recipes To Try
If you’re craving more cheesecake then be sure to try my cheesecake pie! It’s everything you love about a cheesecake, but without the hassle of a water bath. And it’s baked right in a pie plate!
I also love my no bake pistachio cheesecake recipe made with real pistachios and a buttery graham cracker crust. Or if you want something mini for your guests you can’t go wrong with my mini chocolate cheesecakes!
Get My Cheesecake Book!
Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!
White Chocolate Raspberry Cheesecake
Ingredients
For raspberry swirl:
- 3 teaspoons water divided
- 1 ½ teaspoon cornstarch
- 12 ounces raspberries fresh or frozen, do not thaw
- 3 tablespoons sugar
For the crust:
- 35 Oreos
- 5 Tablespoons (71 g) unsalted butter melted
For the cheesecake filling:
- 2 pounds four 8-ounce blocks cream cheese softened to room temperature
- 1 cup (200 g) granulated white sugar
- 1 Tablespoon cornstarch
- pinch salt
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
- ⅔ cup (151 g) sour cream
- ⅔ cup (160 ml) heavy cream
- 8 ounces white chocolate melted and slightly cooled
Instructions
Make raspberry swirl:
- In a small bowl, dissolve the cornstarch in 1 teaspoon of water. 1 ½ teaspoon cornstarch
- In a medium saucepan, combine raspberries, sugar, and remaining 2 teaspoons water. Heat over medium heat, stirring occasionally, until simmering. Add the cornstarch mixture and heat for an additional three minutes, stirring frequently. As you’re stirring, you can mash up the raspberries so they break down. 12 ounces raspberries 3 tablespoons sugar
- Remove from heat, and strain through a fine-mesh sieve set over a medium mixing bowl. Set aside to cool.
Make cookie crust
- Preheat oven to 350°F (177°C), with rack in middle of oven.
- Pulse the cookies in a food processor until finely ground. Add the melted butter and pulse to combine. 35 Oreos 5 Tablespoons (71 g) unsalted butter
- Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
- Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.
Make cheesecake filling
- In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese sugar, and cornstarch on medium speed for 4 minutes 2 pounds four 8-ounce blocks cream cheese 1 cup (200 g) granulated white sugar 1 Tablespoon cornstarch
- Add the salt and vanilla, beating after each addition. pinch salt 2 teaspoons vanilla extract
- Add the eggs, one at a time, beating for one minute after each addition. 4 large eggs
- Add the sour cream, beat until incorporated. ⅔ cup (151 g) sour cream
- Add heavy cream and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. ⅔ cup (160 ml) heavy cream
- Add the melted white chocolate and using a rubber spatula, fold in until evenly mixed throughout. 8 ounces white chocolate
Bake the cheesecake
- Lower the heat on the oven to 325°F (160°C).
- Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner.
- Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
- Pour half of the cheesecake filling into the springform pan, over the Oreo cookie crust. Smooth the top with a rubber spatula.
- Add half of the raspberry sauce over the cheesecake batter and swirl with the tip of the knife. Add the remaining cheesecake batter on top. Then top with remaining raspberry sauce and swirl with the tip of the knife.
- Place the roasting pan with the springform pan in it, in the oven.
- Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
- Bake at 325°F (160°C) for 85-90 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
- Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
- Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight. When ready to serve, remove the springform pan by loosening around the edges with a knife and removing the outer ring. Slice and serve!
Notes
- Storage: Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container. You can also freeze any leftover cheesecake. I like to freeze individual slices can be wrapped and frozen for later enjoyment. I like to place individual slices of cheesecake on a cookie sheet and freeze uncovered for an hour. Once frozen I wrap each slice in plastic wrap and then place in a freezer bag for added protection. When ready to eat, thaw overnight in the refrigerator, then unwrap and enjoy!
- Oreo cookies– You can use regular Oreos or gluten free Oreos. You do not need to remove the filling.
- Butter – I used unsalted butter but you can also use salted butter.
- Cream cheese – Make sure your cream cheese is softened before you begin. I also recommend full-fat cream cheese in the blocks, not the tubs which can have a different texture.
- Corn starch – A little bit of corn starch can help keep the eggs from overcooking and the cheesecake from cracking. You can omit if necessary or use 2 Tablespoons flour instead.
- Sour cream – For best results, I recommend using a full fat sour cream, but a low-fat may still work. I do not recommend fat-free sour cream. And you could try swapping and use plain full-fat Greek yogurt.
- Raspberries – You can also use fresh raspberries or frozen raspberries.
- Chopped White chocolate – It’s best to use a quality white chocolate bar that you need to chop instead of white chocolate chips as they don’t always melt smoothly.
