White Chocolate Raspberry Cheesecake – Indulge in the divine taste of our White Chocolate Raspberry Cheesecake Recipe. This decadent dessert. Features a rich blend of white chocolate, and creamy cheesecake. And the tangy sweetness of raspberries. With a crunchy Oreo crust. And a smooth, luscious filling. This cheesecake is perfect. For any special occasion.
The first time I made this cheesecake. It was for a family gathering. My husband and child. Were skeptical about the combination of white chocolate. And raspberries. But one bite changed everything. The creamy texture. The perfect balance of sweetness and tartness. And the delightful crunch of the Oreo crust. Made this dessert. An instant hit. Now, it’s a beloved tradition. In our household.
What makes this White Chocolate Raspberry Cheesecake truly special?
What sets this cheesecake apart? Is the luxurious combination of white chocolate. And raspberry jam. Creating a perfect harmony of flavors. The hot water bath technique. Ensures a smooth, crack-free cheesecake. And the Oreo crust. Adds an irresistible crunch. The optional garnishes. Allow for a personalized touch. Making this cheesecake. Not only delicious. But also visually stunning.
What You Need To Make This White Chocolate Raspberry Cheesecake Recipe?
Melted Butter: Adds rich flavor. And helps bind the cookie crust together.
Crushed Oreo Cookies: These give the crust a deliciously crunchy texture. And a chocolatey contrast to the creamy filling.
Sugar: Balances the tanginess of the cream cheese And enhances the sweetness of the white chocolate.
White Chocolate Chips: These melt into a smooth, velvety base. That enriches the cheesecake. With a sweet, creamy flavor.
Half and Half: Ensures the melted white chocolate is silky. And integrates seamlessly. Into the cheesecake batter.
Cream Cheese: The foundation of any great cheesecake. Providing that essential creamy texture. And slight tang.
Eggs: These bind the filling together. Giving it structure. And a smooth finish.
Vanilla Extract: Enhances the flavors. And adds a subtle, sweet aroma.
Seedless Raspberry Jam: Brings a bright, fruity contrast to the rich cheesecake. Creating a beautiful swirl. And burst of flavor.
Optional Garnishes: Fresh berries, whipped cream, chocolate curls, and more. Elevate the presentation. And add extra layers of flavor.
Steps To Make White Chocolate Raspberry Cheesecake:
Step 1: Prep Your Pan: First, line your 9-inch springform pan with parchment paper. Place the pan inside a large oven-roasting bag. And roll the bag’s sides down. To match the pan’s height. Nestle this setup into a larger baking. Or roasting pan with deep sides (you’ll be using a water bath).
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Step 2: Make the Crust: Melt the butter in a microwave-safe bowl. Add the crushed Oreo cookies and sugar. Mixing until combined. Press the mixture firmly into the bottom. And halfway up the sides of the springform pan. A measuring cup. Can help you press the crust evenly.
Step 3: Preheat and Prepare Filling: Preheat your oven to 325°F. In a double boiler (or a heatproof bowl over simmering water). Melt the white chocolate chips. With the half and half. Stirring occasionally.
Step 4: Cream Cheese Mixture: In a large bowl. Beat the cream cheese. And sugar. Until smooth. Add the eggs one at a time. Mixing gently. Blend in the vanilla extract. And melted white chocolate. Until just combined. Avoid overbeating. To prevent cracks.
Step 5: Assemble Cheesecake: Pour half of the cheesecake filling over the crust. Drop spoonfuls of raspberry jam. And swirl gently. Pour the remaining filling on top. Smoothing the surface.
Step 6: Water Bath and Bake: Place the pan setup on the oven rack. Fill the outer pan with boiling water. Until it reaches halfway up the springform pan. Bake for 1 hour. After baking, turn off the oven. Slightly open the door. And let the cheesecake cool in the water bath.
Step 7: Chill: Once cooled, cover the cheesecake with plastic wrap. Refrigerate for several hours or overnight.
Step 8: Garnish and Serve: When ready to serve. Run a knife around the edge. To loosen it from the pan. Remove the springform sides. Transfer the cheesecake to a serving plate. Remove the parchment paper. Garnish with your favorite toppings.
Tip:
To ensure a crack-free cheesecake. Bake it in a water bath. The steam from the water. Keeps the cheesecake moist. And prevents the top from drying out. And cracking. Place your springform pan inside a larger roasting pan. And fill it with boiling water. Until it reaches halfway up the sides of the springform pan. This gentle, even heat. Helps the cheesecake cook evenly. Additionally, avoid overbeating the batter. Once you add the eggs. To minimize air bubbles. That can lead to cracks. After baking, let the cheesecake cool gradually in the oven. With the door slightly open. Before refrigerating it. This slow cooling process. Helps prevent sudden temperature changes. That can cause cracks.
Frequently Asked Questions:
Can I use a different type of chocolate?
Yes. You can substitute white chocolate. With milk or dark chocolate. But it will change the flavor profile.
How long will the cheesecake last in the fridge?
The cheesecake can last up to 5 days. In the refrigerator. If stored in an airtight container.
Can I freeze the cheesecake?
Yes. You can freeze it. Wrap it tightly in plastic wrap. And aluminum foil. It will keep for up to 2 months.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
White Chocolate Raspberry Cheesecake Recipe
Ingredients
For the crust:
- 1/4 c melted butter
- 2 c crushed Oreo cookies not double stuffed
- 1 tbsp sugar
For the filling/cake:
- 2 c white chocolate chips
- 1/2 c half and half
- 3 8 oz packages cream cheese (24 oz total), softened
- 1/2 c white sugar
- 3 eggs
- 1 tsp vanilla extract
- 6 tbsp seedless raspberry jam
For the garnish (optional but highly suggested):
- Fresh sweetened whip cream
- Fresh whole raspberries
- White and dark chocolate curls or shavings
- Oreo crumbs
- Melted white chocolate drizzles
- Raspberry jam drizzles
Other:
- 9 inch springform pan
- Oven roasting bag
Instructions
- Prep the Pan: Line a 9-inch springform pan with parchment paper. Place it inside an oven-roasting bag. And then into a larger baking pan.
- Make the Crust: Mix melted butter, Oreo crumbs, and sugar. Press into the springform pan.
- Preheat Oven: Set to 325°F.
- Melt Chocolate: Melt white chocolate chips with half and half over a double boiler.
- Mix Filling: Beat cream cheese. And sugar until smooth. Add eggs one at a time. Then vanilla and melted chocolate.
- Assemble: Pour half the filling into the crust. Swirl in raspberry jam, add remaining filling, and smooth the top.
- Bake: Place in a water bath. And bake for 1 hour. Let cool in the oven, then refrigerate.
- Garnish: Top with your favorite garnishes and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
