Raspberry White Chocolate Cheesecake is a creamy, rich, decadent white chocolate cheesecake with swirls of slightly tangy raspberry jam and a sweet chocolaty Oreo crust.

This stunning cheesecake is restaurant quality! Not only is it pretty, but it is quite easy to make. It's true! Here’s a step-by-step recipe with photos that will help you make a creamy, no-fail cheesecake that is everything you ever dreamed it would be. Perfect for special occasions!

Expert Tip: Be sure to make this the DAY BEFORE you plan to serve it.

The best kind of cream cheese to use

Cream cheese is a very important ingredient when making cheesecake. I recommend using your favorite cream cheese brand as long as you use full fat cream cheese. It's no time to count calories when eating cheesecake, so always use full fat cream cheese for best results.

I almost always use Philadelphia brand cream cheese. It consistently delivers a smooth and silky cheesecake with wonderful flavor.

How do you make Raspberry White Chocolate Cheesecake from scratch?

1. Preheat the oven
2. Prepare a 9" springform pan by wrapping the the bottom and sides in aluminum foil


3. Put about 16 Oreo cookies into a food processor and pulse until they are fine crumbs


4. Add 3 tablespoons sugar and 1/4 cup melted butter and pulse until combined

5. Press the cookie mixture into the bottom of the prepared 9" springform pan

6. Combine the white chocolate and cream and heat carefully to melt

7. Mix the cream cheese, sugar, eggs, and vanilla until combined

8. Pour half the batter over the crust
   
9. Drizzle melted raspberry jam over the batter. Repeat with remaining batter and jam. use a knife to gently swirl the jam into the batter.
10. Transfer the pan to the water bath
    
11. Bake the cheesecake
12. Cool the cheesecake in the oven
13. Chill the cheesecake overnight in the refrigerator (at least 4 hours)
14. Carefully remove from springform pan
    
15. Garnish and serve. Makes 16 regular size servings and 8 larger servings

Is a water bath really necessary?

The short answer is no, a water bath isn't necessary, but I typically bake cheesecake in a water bath as a steamy environment helps keep the surface from drying out for a creamier cheesecake. 

A water bath is easy to do. Just wrap the springform pan in foil so the water has no chance of getting to the cheesecake. Set the cheesecake pan in a roasting pan or other large baking dish, fill it with a few inches of water, and put in the oven.

Why does cheesecake crack

Over-baking a cheesecake can form cracks. When a cheesecake is ready it will jiggle like Jell-o in the center, while the outer portion of the cheesecake will be firm. If you see cracks forming, immediately stop baking and start the cooling process.

Removing the cheesecake from the oven too soon will also cause cracks. Cheese cakes have to cool slowly, so let the cheesecake sit in the turned-off oven with the door ajar for about an hour before removing it from the oven. Then remove it from the water bath and allow the cheesecake to cool completely. Then cover and put in fridge overnight. Don't remove from the pan yet.

NOTE: Keep in mind, with this Raspberry White Chocolate Cheesecake, a few cracks are fine. The raspberry swirls will fill cracks in and enhance the beauty of the cheesecake, so rest easy and don't let a crack stress you out. This cheesecake will still be delicious!

Ideas for Topping Your Cheesecake

• Pipe whipped cream on each piece and top with a fresh raspberry
• Pour chocolate ganache over top of the cheesecake 

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Raspberry White Chocolate Cheesecake

Dessert

American

Yield: 16

Author: Life Tastes Good

Raspberry White Chocolate Cheesecake with Oreo Crust

A creamy, rich, decadent white chocolate cheesecake with swirls of slightly tangy raspberry jam and a sweet chocolaty Oreo crust

Prep time: 20 MinCook time: 1 Hourinactive time: 8 HourTotal time: 9 H & 20 M

Ingredients

Oreo Crust

• 1 1/2 - 2 cups Oreo cookie crumbs - about 16 cookies
• 3 tablespoons sugar
• 1/4 cup unsalted butter, melted

Cheesecake

• 2 cups white chocolate chips
• 1/2 cup half and half cream
• 3 (8 ounce) packages Philadelphia Cream Cheese, softened to room temperature
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 6 tablespoons seedless raspberry jam, melted

Instructions

1. Prepare a 9" springform pan by wrapping the the bottom and sides in aluminum foil.
2. Put about 16 Oreo cookies into a food processor (or a blender) and pulse until they are fine crumbs. Add 3 tablespoons sugar and 1/4 cup melted butter and pulse until combined. Press the cookie mixture into the bottom of the prepared 9" springform pan.
3. Preheat the oven to 325 degrees F.
4. Combine 2 cups white chocolate chips and 1/2 cup half and half cream. For best results use a double boiler to melt the chips slowly on the stove-top until smooth. (See notes section for microwave option)
5. Wipe out the bowl of the food processor (this can be done in a mixer too) and add three 8 ounce packages of Philly Cream Cheese and a 1/2 cup sugar. Pulse until combined. Add three eggs and pulse until combined. Add in 1 teaspoon vanilla and the melted chocolate and pulse 2 or 3 times until combined.
6. Pour 1/2 of the batter over the cookie crust and drizzle 3 tablespoons of melted raspberry jam over the batter. Top with the remaining batter, and again drizzle 3 tablespoons melted raspberry jam over the top. Use a knife to gently swirl the jam into the batter. Don't over do.
7. Place the springform pan onto a baking sheet and place on middle rack of oven. Fill the outer pan (the baking sheet) with hot water. Close the oven and bake the cheesecake for 60 minutes. Turn off the oven and let the cheesecake sit in the oven for another hour. Remove from oven and let cool completely. Carefully run a knife around the edges, cover and put in fridge overnight. Don't remove from the pan yet!
8. After the cheesecake has set in the fridge overnight, unclasp and remove the side of the pan. Prior to serving, garnish with shaved white chocolate and fresh raspberries. Enjoy!

Notes:

Optional - melt white chocolate in the microwave: Put the chips & cream in a microwave safe bowl and microwave for 30 seconds at a time, stirring every 30 seconds until smooth. You need to be very careful microwaving white chocolate. It has a tendency to seize. If it seizes (hardens into one big chunk) then you will have to start over with new chocolate.

Calories

395.41

Fat (grams)

21.39

Sat. Fat (grams)

9.69

Carbs (grams)

47.72

Fiber (grams)

1.15

Net carbs

46.56

Sugar (grams)

31.18

Protein (grams)

4.98

Sodium (milligrams)

229.10

Cholesterol (grams)

61.80

Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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