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Today I’m very excited to be sharing with you my favorite flavor: White Chocolate Raspberry Cheesecake! 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?! ↓↓↓ That raspberry swirl is hypnotizing. This recipe begins with the crust and so that is also where we will begin. To make the crust you will need melted butter and crushed Oreo cookies. Yep – just two ingredients! You do not need to remove the cream from the center of the cookies. Simply place them in a blender or food processor and pulverize them into small crumbs. Once they’re crushed, you will combine them with the melted butter and then press this mixture into your prepared pan. And that’s that. You just made a homemade cheesecake crust!
Important:
- The cream cheese MUST be very soft before you begin assembling this recipe. I typically leave my blocks of cream cheese out on the counter for at least two hours before I plan on baking.
- You should also bring your eggs and sour cream to room temperature. Cold ingredients will not incorporate evenly. Batters made with cold ingredients don’t come together smoothly, so be sure to take the extra step and bring them to room temperature.
- As for the chocolate, it will need to be melted and slightly cooled, about 10 minutes or so should do the job. I recommend using a white chocolate you know melts well. I used Lindt white chocolate with great results (and I promise I am not getting paid to say that!).
- The raspberry swirl sauce is our next step. You will need a small food processor (or blender) to blend the the raspberries smooth. Then you’ll press this mixture through a fine mesh strainer, getting rid of the seeds and pulp. Add in a little sugar, and you’re all done. To swirl, you’ll dollop the raspberry mixture on top of the unbaked cheesecake batter by the spoonful, then use a skewer to swirl. I don’t recommend swirling to much, or the end result will look messy.
The final step is the whipped cream, and it is completely optional. I know some people are not a fan, so feel free to skip this part; the cheesecake is definitely delicious enough on its own. If you do plan on making it, the “recipe” I use is a simple and straightforward method that calls for heavy cream, confectioners’ sugar, and a dash of vanilla. You will need a stand mixer fitted with a whisk attachment or a handheld electric mixer to reach the proper consistency. I recommend making the whipped cream right before serving, and adding it on top of the cheesecake at the very last minute. Other wise, it will begin to melt and make the presentation look sloppy.
White Chocolate Raspberry Cheesecake
prep 45 minscook 2 hours, 2 minstotal 2 hours, 47 mins
Creamy white chocolate cheesecake swirled with raspberry on top of a homemade Oreo cookie crust!
Ingredients
For the Oreo Crust:
24 Oreo cookies
1/4 cup unsalted butter, melted
For the White Chocolate Cheesecake Filling:
(3) 8 oz packages of cream cheese, VERY soft
1 cup full fat sour cream, at room temperature
3 large eggs + 2 egg yolks, at room temperature
1 and 1/2 cups granulated sugar
3 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 cup fresh lemon juice
8 ounces white chocolate, chopped, melted and slightly cooled
For the Fresh Raspberry Swirl:
3/4 cup fresh raspberries
3 tablespoons granulated sugar
For the Whipped Cream:
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla
Instructions
Prepare the pan:
Preheat oven to 325 degrees (F). Wrap a 9" springform pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.
Full Recipes >> bakerbynature.com/white-chocolate-raspberry-cheesecake/