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White Chocolate Raspberry Cheesecake

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A thick, creamy white chocolate cheesecake swirled with raspberry filling, set in a chocolate cookie crust, topped with whipped cream and white chocolate shavings.

Ingredients

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  • 2 1/2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tbsp warm water
  • 2 1/2 cups fresh or frozen raspberries
  • 2 1/2 tsp sugar
  • 35 Oreos (3 cups Oreo crumbs)
  • 4 tbsp butter, melted
  • 24 ounces cream cheese, room temperature
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 1 cup sour cream
  • 1 1/2 tsp vanilla extract
  • 8 oz white chocolate, melted and slightly cooled
  • 4 large eggs, room temperature
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 3/4 tsp vanilla extract
  • White chocolate bar, optional for garnish

Instructions

  1. Make the raspberry filling: In a small bowl, mix cornstarch, lemon juice, warm water, raspberries, and sugar. Cook over medium heat until thickened, then cool.
  2. Prepare the chocolate cookie crust: Crush Oreos into crumbs and mix with melted butter. Press into the bottom of a springform pan and chill.
  3. Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add flour, sour cream, and vanilla extract, mixing well.
  4. Melt white chocolate and let cool slightly, then add to the cream cheese mixture.
  5. Add eggs one at a time, mixing gently after each addition.
  6. Pour half the cheesecake batter over the crust. Spoon half the raspberry filling over the batter.
  7. Pour remaining cheesecake batter on top, then spoon remaining raspberry filling over it.
  8. Swirl the batter and raspberry filling with a knife to create a marbled effect.
  9. Bake at 325°F (163°C) for about 55-60 minutes until set.
  10. Cool slowly in the oven to prevent cracking, then refrigerate for at least 8 hours.
  11. Make whipped cream by beating heavy cream, powdered sugar, and vanilla until stiff peaks form.
  12. Top the cheesecake with whipped cream and garnish with white chocolate shavings if desired.

Notes

For best results, use room temperature ingredients and allow the cheesecake to chill overnight to fully set. Swirling the raspberry filling gently creates a beautiful marbled effect without mixing the flavors too much.

Nutrition

Find it online: https://www.rapidrecipes.blog/raspberry-white-chocolate-cheesecake/