Can I use frozen raspberries for the sauce?

Absolutely! Frozen raspberries work just as well as fresh - sometimes even better because they're picked at peak ripeness. Just toss them straight into the saucepan without thawing. The only difference? You might need to cook them a minute or two longer to break down completely.

How do I prevent cracks in my cheesecake?

Oh honey, I've battled cracks more times than I'd like to admit! The magic formula: don't overmix the batter (especially after adding eggs), use a water bath, and cool it slowly in the turned-off oven. If a tiny crack still appears? Cover it with whipped cream - no one will ever know!

Can I make this without a springform pan?

You can, but it's trickier. A regular 9-inch cake pan lined with parchment paper (hanging over the edges) works in a pinch. The hardest part? Getting those clean slices out. Honestly, springform pans are worth the investment if you make cheesecakes often.

Why does my cheesecake need to chill overnight?

I know, the wait is agony! But that long chill lets the flavors develop fully and gives the texture time to set properly. Cutting into it too soon gives you a sad, soupy mess. Trust me - set it before bed, and you'll have perfection by dessert time tomorrow!

Can I freeze this cheesecake?

You bet! Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge - it tastes almost as good as fresh. Perfect for when surprise guests show up or you need a emergency dessert stash!

Irresistible White Chocolate Raspberry Cheesecake Recipe

Description

This White Chocolate Raspberry Cheesecake is an indulgent dessert that combines creamy white chocolate cheesecake filling, tangy homemade raspberry sauce, and a rich Oreo cookie crust. Elegant, decadent, and irresistibly smooth, it’s the ultimate showstopper for holidays or special occasions.

Ingredients

Scale

For the Raspberry Sauce:

2 cups fresh or frozen raspberries
¼ to ½ cup granulated sugar (adjust to taste)
3 tablespoons water, divided
1 tablespoon cornstarch

For the Oreo Cookie Crust:

25–30 Oreo cookies (with filling)
5 tablespoons unsalted butter, melted

For the White Chocolate Cheesecake Filling:

8 ounces high-quality white chocolate, melted
4 (8-ounce) blocks full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs
2 egg yolks, room temperature
½ cup sour cream, room temperature
1 tablespoon cornstarch
1 teaspoon vanilla extract

Instructions

Make the Raspberry Sauce: In a small saucepan, combine raspberries, sugar, and 2 tablespoons of water over medium heat. Cook for 5 minutes until softened. Mix cornstarch with the remaining tablespoon of water, then add to the raspberries and stir until thickened. Strain to remove seeds and cool completely.
Prepare the Crust: Preheat oven to 350°F (175°C). Crush Oreos into fine crumbs, mix with melted butter, and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
Make the Filling: Melt the white chocolate and let it cool slightly. In a large bowl, beat cream cheese and sugar until smooth. Add eggs and yolks one at a time, then mix in sour cream, cornstarch, vanilla, and melted chocolate until smooth.
Assemble the Cheesecake: Pour half the batter into the crust. Drizzle half the raspberry sauce and swirl gently. Add the remaining batter and raspberry sauce, swirling again for a marbled look.
Bake in a Water Bath: Wrap the pan in foil, place in a larger pan, and fill with hot water halfway up the sides. Bake at 350°F for 10 minutes, then reduce to 300°F and bake for 60–70 minutes, until the center is slightly jiggly.
Cool and Chill: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside. Then cool to room temperature and refrigerate overnight.
Serve: Garnish with extra raspberry sauce, whipped cream, fresh raspberries, and white chocolate curls before serving.

Notes

For the smoothest cheesecake, ensure all ingredients are at room temperature before mixing.
Avoid overbeating the batter once the eggs are added to prevent cracks.
The water bath keeps the texture creamy and prevents the top from splitting.
Store in the refrigerator for up to 5 days or freeze slices for up to 2 months.

Prep Time: 25 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 260mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 8g
Cholesterol: 110mg

Keywords: white chocolate raspberry cheesecake, oreo crust cheesecake, holiday dessert, creamy cheesecake, raspberry swirl cheesecake