Today I’m very excited to be sharing with you my favorite flavor: White Chocolate Raspberry Cheesecake! This dessert is stunning on the table and amazing in your mouth. Decadent creamy cheesecake with a chocolate cookie crust and fresh raspberry sauce.
I love a good cheesecake, and this White Chocolate Raspberry Cheesecake is one of my all-time favorites to both make and eat! Honestly, cheesecake recipes can be pretty hit and miss in terms of their results, but this white chocolate raspberry version turns out looking beautiful, and tasting delicious without being over-complicated or difficult to make. I’m going to walk you through exactly how to make it, but first… can we just take a second to soak in this beauty?!
3 Tablespoons water
12 ounces frozen (or fresh) raspberries
1 Tablespoon cornstarch
1/2 cup sugar
6 tablespoons butter, melted
24 Oreo cookies
3 packages cream cheese, softened
1 Cup white chocolate chips
2 tablespoons flour
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon almond extract
1 teaspoon vanilla extract
White chocolate curls
For the sauce
In a medium saucepan, add the frozen berries, sugar, and 2 tablespoons of water. Bring to a simmer over medium heat and cook for 2-3 minutes. Mash berries with a spatula. Reduce heat to simmer and cook for about 5 minutes.
Combine remaining 1 tablespoon water with cornstarch and stir into sauce. Stirring constantly, allow to simmer for about 1 minute until slightly thickened. Pour sauce through a fine-mesh strainer to remove seeds.
Set aside to cool completely.
For the Crust
Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine.
Press the mixture onto the bottom and about 1 inch the sides of a 10-inch springform pan. Set aside.
For the Cheesecake
Preheat the oven to 350F.
In a microwave safe bowl, add the white chocolate chips. Microwave for 30 seconds, stir after each, until the chocolate is melted and smooth.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, eggs one at a time, beating after each addition.
Add extracts and sour cream, mixing just until combined, then mix in flour until combined. Slowly drizzle in melted chocolate, mix on low speed.
Spread evenly half the cream cheese mixture over the cookie crust. Drizzle 2 tablespoons of raspberry sauce over the top and use a knife to gently swirl into the filling. pour remaining filling on top and drizzle another 2 tablespoons of raspberry sauce over the top.
Place the springform pan on top of 2 layers of heavy-duty foil. Wrap the foil up the sides of the pan to prevent water from leaking into the pan. Place the pan in a larger roasting pan. Fill the roasting pan with boiling water until the water is about halfway up the sides of the cheesecake pan.
Bake for 70-80 minutes or until the top looks slightly dry but the middle is still wobbly like Jell-O.
Turn off the oven and crack the oven door open and allow to cool for 45 minutes. Refrigerate for at least 4 hours, or until thoroughly cooled.
When ready to serve, gently remove the sides from the springform pan, drizzle remaining raspberry sauce on top and garnish with fresh berries and white chocolate. curls, if desired.