White Chocolate Raspberry Cheesecake reminds me of the 1990s. It seemed to be everywhere back then, but the place I mostly remember eating it was at Starbucks, where it would either be stellar or stale depending on location and time of day. At some point I finally got tired of ordering it and tried making it myself. This recipe is the first one I made.
White Chocolate Raspberry Cheesecake Recipe
This recipe is based on one from Taste of Home, but I changed it up a bit after reading the reviews. I cut the sugar somewhat, used the lesser amount of white chocolate chips, and put the whole thing on an Oreo crust. The cheesecake is on the sweet side, but very tasty!
At first I thought it was a little too sweet and that I'd keep trying others, but so many people loved this cake that I haven't yet used another recipe.
Recipe
White Chocolate Raspberry Cheesecake
Ingredients
- CRUST:
- 2 cups crushed Oreos about 24
- 1 tablespoon sugar optional
- 4 tablespoons butter melted
- FILLING:
- 3 packages 8 ounces each cream cheese, softened
- ⅔ scant cup sugar
- ⅓ cup sour cream at room temperature
- 3 large eggs lightly beaten and at room temperature
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 ½ cups white chips 10 oz total
- ½ cup raspberry preserves softened in microwave**
- Sweetened whipped cream for garnishing
Instructions
- Preheat the oven to 325 degrees F. Spray a 9 inch round springform pan with cooking spray.
- In a mixing bowl or in the food processor, combine the cookie crumbs, sugar and butter. Press onto the bottom of the pan. Set the pan on a large sheet of foil and bring foil up and slightly over the sides. Repeat with another sheet of foil to make the pan leak-proof. You’ll be putting it in water.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream. Using lowest speed of mixer, gradually add eggs beating just until combined. Stir in flour and vanilla, then fold in the chips. Pour the batter over the crust.
- Drop spoonfuls of raspberry preserves over the top and run a knife through to make swirls.
- Place in a large roasting pan and add hot water to the roasting pan so that it comes up 1 inch up the sides of the springform pan.
- Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan and garnish with whipped cream.
Sue says
Yum!! This brings back memories for me. I have a recipe from one of those little Pillsbury recipe books from the 80's. So tasty!!
Obsessive Compulsive Baking Disorder says
This looks splendid, next time there is a family event I will definitely be making it!
Thanks so much for the recipe.
karen says
Gorgeous! I bought some yummy vanilla-bean specked white chocolate chips from Italy that will be perfect for this.
Martha says
Love cheesecake and this looks delicious. I wish I liked white chocolate more. I was just thinking about the year the Easter bunny left me a white chocolate rabbit and how disappointed I was.
Emily says
Mmmm. So pretty!
gloria says
Beautiful design. I love fruity cheesecakes.
d says
Wow, looks yummy. I wish I had made this instead of the pumpkin cheesecake I made for tomorrow. This just looks so tempting!!
Katrina says
Yum! Love the swirls. I've made a raspberry cheesecake without the white chips before. Even in NYC, my SIL got her favorite White Chocolate Raspberry Cheesecake from a shop that was supposed to have great cheesecake and it wasn't that good at all.
This looks really good!
Another "tip" I thought of with cheesecake, I learned from my chef friend is to add the eggs last and once they are added, you can't get rid of any lumps. So room temp ingredients and minimal beating after eggs is right on. 😉
Martha in KS says
That's a lovely cheesecake - my favorite dessert! I used a water bath only once & water seeped in. So now I usually end up with a few cracks on top, but they don't bother me. I've learned to take it out of the oven when the center still is a little jiggly to end up with a creamy texture. I think the keys to baking a cheesecake are having all ingredients at room temperature & gently beating the mixture - which you noted in this recipe. Well done!