White Chocolate Raspberry Cheesecake with a Cookie Crust

White Chocolate Raspberry Cheesecake is a decadent dessert that combines the creamy richness of white chocolate cheesecake with the tartness of fresh raspberries. With a chocolate cookie crust and a light and fluffy whipped cream topping, this cheesecake is sure to impress.

Why Make This Recipe

This recipe is perfect for any special occasion or when you want to treat yourself to something indulgent. With layers of rich white chocolate cheesecake and tangy raspberry filling, this cheesecake is a deliciously sweet and tart dessert that everyone will love.

How to Make White Chocolate Raspberry Cheesecake

Ingredients:

Raspberry Filling:

• 2 1/2 cups fresh or frozen raspberries
• 2 1/2 teaspoons sugar
• 2 1/2 teaspoons cornstarch
• 1 teaspoon fresh lemon juice
• 1 tablespoon warm water

Chocolate Cookie Crust:

• 35 Oreos, crushed into crumbs
• 4 tablespoons butter, melted

White Chocolate Cheesecake Filling:

• 24 oz cream cheese, room temperature
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 8 oz white chocolate, melted and slightly cooled
• 4 large eggs, room temperature

Whipped Cream Topping:

• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 3/4 teaspoon vanilla extract
• Fresh raspberries and white chocolate shavings for garnish

Instructions:

Prepare Raspberry Filling:

1. In a saucepan, cook raspberries with sugar. Mix cornstarch with warm water, then add it to the raspberries along with lemon juice.
2. Cook until thickened, then blend into a puree and strain out the seeds.

Bake Crust:

1. Mix crushed Oreos with melted butter, press the mixture into your pan, and bake.
2. Once done, let it cool.

Cheesecake Filling:

1. In a large bowl, beat together cream cheese, sugar, and flour until smooth.
2. Add sour cream, vanilla extract, and melted white chocolate. Mix well.
3. Add eggs one at a time, mixing after each addition.
4. Pour this mixture over the cooled crust.

Assemble Cheesecake:

1. Swirl the raspberry filling into the cheesecake mixture.
2. To ensure a silky texture, bake the cheesecake in a water bath.

Chill:

1. Once baked, let the cheesecake cool in the oven, then refrigerate until firm.

Decorate:

1. Whip the heavy cream until fluffy, then pipe it onto the cheesecake.
2. Finish by garnishing with fresh raspberries and white chocolate shavings.

How to Serve White Chocolate Raspberry Cheesecake

Serve this delicious cheesecake chilled for the best taste and texture. It makes a perfect dessert for any occasion.

How to Store White Chocolate Raspberry Cheesecake

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Tips to Make White Chocolate Raspberry Cheesecake

• Make sure to strain the raspberry puree to remove the seeds for a smoother filling.
• Be sure to use room temperature cream cheese and eggs to ensure a smooth and creamy cheesecake filling.
• For a neater presentation, use a piping bag to pipe the whipped cream onto the cheesecake.

FAQs

1. Can I use frozen raspberries instead of fresh?

Yes, you can use either fresh or frozen raspberries for the raspberry filling.

2. Can I use a different type of cookie for the crust?

Yes, you can use any type of chocolate cookie for the crust if you prefer.

3. Can I make this cheesecake ahead of time?

Yes, you can make this cheesecake ahead of time and store it in the refrigerator until you’re ready to serve.