White Chocolate Raspberry Swirl Cheesecake
White Chocolate Raspberry Swirl Cheesecake
White Chocolate Raspberry Cheesecake with a rich Oreo crust, white chocolate cream cheese base and a delicious raspberry swirl. Just like the Cheesecake Factory recipe!
If you like cheesecake, you must try this white chocolate raspberry version. This dessert is full of flavor and takes our classic cheesecake to a whole new level.
Do you like cheesecake?
You know how much I love white chocolate! I prefer it to any other type of chocolate, and some of my favorite desserts are made with it (like White Chocolate Lasagna and White Chocolate Scotcharoos).
I decided to try a white chocolate cheesecake recipe that is actually similar to the Cheesecake Factory recipe! If you love cheesecake, it turns out so delicious and delicious.
It has a delicious chocolate Oreo crust, white chocolate cheesecake base, and raspberry jam on top. Three amazing flavors all come together into one delicious dessert! I like to add whipped cream and fresh raspberries and serve with leftover raspberry jam. delicious!
Make Raspberry Cheesecake
Crispy: Combine cookie crumbs, 3 tablespoons sugar, and melted butter in a medium bowl or use a food processor. Press into the bottom of a 9-inch springform pan.
Raspberry Jam: In a medium pot combine raspberries, 2 tablespoons sugar, cornstarch and water. Boil for 5 minutes while the sauce thickens. Strain the sauce through a mesh strainer to remove any seeds.
Cheesecake Base: Preheat oven to 325 degrees. Melt the white chocolate chips and half in a medium saucepan over low heat, stirring constantly until smooth. Combine cream cheese and ½ cup sugar in a large bowl until smooth. Add eggs one at a time and beat. Add vanilla and melted white chocolate and mix well.
Pour half of the batter over the crust, then pour 3 tablespoons of the raspberry mixture over the batter. Pour remaining batter into pan and spoon 3 tablespoons of raspberry jam. Swirl the batter with the tip of a knife to create a marbling effect.
bake: Bake cheesecake for 55 to 60 minutes or until filling is set. Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve cheesecake with remaining raspberry jam.
Tips and Tricks:
- Use room temperature ingredients for best results. It will combine the ingredients most efficiently.
- You definitely need a springform pan for this recipe! A cake pan won’t give you the same results.
- You can make it a little healthier by using low-fat cream cheese and fat-free half and half. The texture will be slightly different, but it will still be good.
- Grind the Oreos into the crust using a food processor or blender.
- Create the crust with golden Oreos or graham crackers for extra flavor.
- Let the cheesecake cool completely after baking, then place in the refrigerator to set.
- If you are pressed for time, place the cheesecake in the refrigerator to speed up the setting process.
Toppings: I love this cheesecake topped with homemade whipped cream, fresh raspberries, and leftover raspberry jam. You can also add white chocolate chips or shavings, nuts, chopped Oreos, chocolate syrup, or even caramel.
store: Store leftovers in the refrigerator, covered tightly with plastic wrap or foil, for up to 5 days. You can freeze a whole cheesecake, or freeze individual slices tightly wrapped in plastic or foil and put in a freezer bag.
Thaw and place in the refrigerator overnight, or for quicker thawing, on the counter. It will thaw in about 30 minutes at room temperature.
For more cheesecake recipes, check out:
More white chocolate recipes:
Course dessert
American food
Prep time 30 minutes
1 hour cooking time
Refrigeration time 8 hours
Total time 9 hours 30 minutes
Serving Size 12
Calories 337 kcal
by Lil’ Luna
- 1 cup chopped Oreos
- 3/4 cup sugar (plus 1 tablespoon)
- 1/4 cup melted butter
- 1 10 oz.Packing frozen raspberries
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half and half
- 3 8 oz.Softened Cream Cheese Wraps
- 3 eggs
- 1 teaspoon vanilla
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Combine cookie crumbs, 3 tablespoons sugar, and melted butter in a medium bowl. Press it into the bottom of a 9-inch springform pan.
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In a medium pot combine raspberries, 2 tablespoons sugar, cornstarch and water. Boil for 5 minutes while the sauce thickens. Strain the sauce through a mesh strainer to remove any seeds.
-
Preheat oven to 325 degrees. Melt the white chocolate chips and half in a medium saucepan over low heat, stirring constantly until smooth.
-
In a large bowl, combine cream cheese and ½ cup sugar until smooth. Add eggs one at a time and beat. Add vanilla and melted white chocolate and mix well.
-
Pour half of the batter over the crust, then pour 3 tablespoons of the raspberry mixture over the batter. Pour remaining batter into pan and spoon 3 tablespoons of raspberry jam. Swirl the batter with the tip of a knife to create a marbling effect.
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Bake cheesecake for 55 to 60 minutes or until filling is set.
-
Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve cheesecake with remaining raspberry jam.