White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

Creamy White Chocolate Raspberry Cheesecake, whole with a selfmade chocolate cookie crust and sparkling whipped cream. This one is a showstopper!

today I’m very excited to be sharing with you my favorite flavor: White Chocolate Raspberry Cheesecake!

This recipe starts with the crust and so that is also in which we are able to start. To make the crust you will need melted butter and beaten Oreo cookies. Yep – simply  elements! You do now not need to put off the cream from the middle of the cookies. really place them in a blender or food processor and pulverize them into small crumbs. when they’re beaten, you will combine them with the melted butter and then press this combination into your prepared pan. And that’s that. You just made a selfmade cheesecake crust!


For the Oreo Crust :

  • 1/4 cup unsalted butter, melted
  • 24 Oreo cookies

For the White Chocolate Cheesecake Filling :

  • 1 and 1/2 cups granulated sugar
  • 3 large eggs + 2 egg yolks, at room temperature
  • 1/4 cup fresh lemon juice
  • (3) 8 oz packages of cream cheese, VERY soft
  • 1 cup full fat sour cream, at room temperature
  • 8 ounces white chocolate, chopped, melted and slightly cooled
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoon all-purpose flour

For the Fresh Raspberry Swirl :

  • 3 tablespoons granulated sugar
  • 3/4 cup fresh raspberries

For the Whipped Cream :

  • 1 teaspoon vanilla
  • 1/4 cup confectioners' sugar
  • 1 cup heavy cream


Prepare the pan :

  1. Preheat oven to 325 ranges (F). Wrap a 9" springform pan thoroughly in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.

For the Oreo Crust:

  1. Upload the Oreo cookies to the frame of a small meals processor or blender and pulse until the cookies are first-class crumbs. Stir in the melted butter, blending nicely to combine. unload the combination into the prepared pan, urgent the crust down firmly and slightly up the perimeters. Set apart.

For the White Chocolate Cheesecake Filling :

  1. Beat the softened cream cheese and bitter cream in a blender till absolutely clean. add in the eggs, egg yolks, and sugar; pulse till well mixed. add within the flour and vanilla and pulse for another 30 seconds, or until the flour has absolutely disappeared into the batter. do not over blend! the use of a rubber spatula, fold within the lemon juice and melted white chocolate, stirring lightly until mixed. Pour the filling into the prepared crust, unfold lightly, and smooth the pinnacle with a rubber spatula. pinnacle with the raspberry swirl. vicinity the springform pan into a huge baking pan (with high facets) and fill the pan halfway with warm water; that is your water bathtub (see put up in case you want greater data on this). area cheesecake in preheated oven and bake for 1 hour and 30 minutes. turn the oven off and permit the cheesecake sit down for 45 minutes within the oven with the door shut. The cheesecake must be nonetheless slightly wiggly in the center. get rid of from oven and gently run a knife around the edge of the cake, loosening any bits which could are becoming stuck whilst baking. permit cheesecake to rest at the counter for 30 minutes before protecting with plastic wrap and refrigerating for as a minimum 6 hours. whilst geared up to eat, sincerely slice, pinnacle with a dollop of whipped cream, and serve!

For the Raspberry Swirl :

  1. In a small meals processor or blender, puree the raspberries till completely easy. Press the aggregate via a first-class mesh strainer, discarding seeds and pulp. Stir within the granulated sugar. Spoon the raspberry aggregate on pinnacle of the unbaked cheesecake, some dollops at a time. Use a skewer to swirl the aggregate as much or as low as you would like. Bake cheesecake as directed above.
For the Whipped Cream:
  1. Area the heavy cream in a stand mixer outfitted with the whisk attachment and beat on medium-excessive till semi-stiff peaks begin to form. lessen the velocity to low and upload in the confectioners' sugar and vanilla and beat for some other minute or so. Dollop on top of cheesecake slices right before serving, or area in the refrigerator till needed. keeps for 48 hours.


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