White Chocolate Raspberry Cheesecake

Amanda Food November 23, 2019
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Horizontal image of a slice from a white chocolate raspberry cheesecake, with a pink napkin in the background.

This white chocolate raspberry cheesecake will make you swoon! Sweet, creamy white chocolate cheesecake, swirled with ruby-red raspberry sauce. YUM!

White Chocolate Raspberry Cheesecake
prep time
45 MINS
cook time
1 HR 20 MINS
chill time
4 HRS
total time
6 HRS 5 MINS
 
This white chocolate raspberry cheesecake will make you swoon! Sweet, creamy white chocolate cheesecake, swirled with ruby-red raspberry sauce. YUM!
course: DESSERT
cuisine: AMERICAN
keyword: WHITE CHOCOLATE AND RASPBERRY CHEESECAKE, WHITE CHOCOLATE RASPBERRY CHEESECAKE, WHITE CHOCOLATE RASPBERRY CHEESECAKE CHEESECAKE FACTORY, WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE, WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE
servings: 12
calories: 439 KCAL
Ingredients
  • 1 batch Oreo crust
  • 24 ounces cream cheese (3 blocks)
  • 2/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 4 eggs, large
  • 2 egg yolks, from large eggs
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 8 ounces white chocolate, melted
  • 1 batch raspberry sauce
  • 1/2 cup heavy cream, whipped to soft peaks with 1 tablespoon powdered sugar
  • fresh raspberries, for garnish
  • powdered sugar, for garnish
US CUSTOMARY - METRIC
Instructions
  1. Preheat the oven to 350 degrees F, mist an 8-inch diameter cake pan* liberally with non-stick spray, and line with a circle cut from parchment.
  2. Prepare the crust as per the recipe instructions: Oreo Crust.
  3. Place the cream cheese, sugar, and salt in a large mixing bowl and beat until smooth.
  4. Scrape the sides and bottom of the bowl with a silicone spatula, then mix in the first egg until incorporated.
  5. Continue adding eggs, one at a time, scraping the bowl after each addition.
  6. Add the remaining egg yolks, cream, vanilla, and melted white chocolate, stirring until combined.
  7. Pour the cheesecake batter into the prepared pan, drizzle with raspberry sauce, and swirl with a toothpick or sharp knife.
  8. Place the unbaked cheesecake in a larger baking dish and pour water into the larger dish until it comes about halfway up the sides of the pan.
  9. Bake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F and continue to bake for another 110 minutes, or until set around the sides but still slightly wobbly towards the center.
  10. Chill for 4 hours before removing from the pan, then garnish with whipped cream, fresh raspberries, and powdered sugar.

Recipe Video

Recipe Notes
*This recipe can also be baked as bars; use an 9x9-inch square baking pan. Inspiration and my introduction to recipes comes from: bakingamoment.com

Nutrition Facts
White Chocolate Raspberry Cheesecake
Amount Per Serving
Calories 439Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 20g125%
Cholesterol 181mg60%
Sodium 278mg12%
Potassium 171mg5%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 24g27%
Protein 7g14%
Vitamin A 1181IU24%
Vitamin C 1mg1%
Calcium 118mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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