Raspberry White Chocolate Cheesecake

Updated: Feb 12

Imagine a white chocolate cheesecake with raspberry sauce swirls. Topped with whipped cream, more raspberries and white chocolate curls. The perfect cake for any occasion. Easy and just delicious!

Indulgent, white chocolate, fruity raspberries, OREO cookie crust - The best flavor combination!

Thin OREO cookie crust filled with white chocolate cheesecake and homemade raspberry sauce swirls! More raspberries, whipped cream and more white chocolate! What else could you want?

How to get the perfect creamy cheesecake?

All the magic lies in quality ingredients and a waterbath (Baine marie). New York cheesecake is made with a good amount of full-fat cream cheese, sour cream and eggs. The first two ingredients ensure the creaminess, the eggs are used to give stability.

When making cheesecake one of the most important step is to have creamcheese at room temperature. If the creamcheese is too cold, it will be almost impossible to cream it without having chunks of cream cheese. Whenever I make cheesecake I take out the cream cheese from the fridge a few hours before. In winter I take it out even already on the evening before. So that it has enough time to soften up. Additionally it is beneficial if the eggs are at room temperature as well.

The first step of making the cheesecake filling is to cream cream cheese and flour for about 2 to 4 minutes. This will ensure a lump free batter. Scrape down the sides of the bowl regularly. Then add the rest of the ingredients and keep mixing. It helps to add the rest of the ingredients little by little to ensure a good incorporation.

When baking the cheesecake it is important to use a water bath. Make sure to wrap the cheesecake with aluminum foil to prevent water to get inside the springform pan. Then place a bigger dish in the preheated oven and place the cheesecake inside. Fill hot water about 1 inch heigh and bake it. Then you only have to wait!

Raspberry White Chocolate Cheesecake


For the crust:

3 cups OREO cookie crumbs (35 cookies), the black cookie part

4 tbsp melted butter

For the filling:

24 oz softened cream cheese, at room temperature

1 cup (200 g) sugar

3 tbsp flour

4 large eggs, at room temperature

1 cup (240 g) sour cream, at room temperature

5 oz (140 g) white chocolate, melted

3 oz (100 g) oreo cookie filling

1 tsp vanilla extract

For the raspberry sauce:

2 1/2 cups (308 g) raspberries, fresh or frozen

2 1/2 tsp cornstarch

1 tsp lemon juice

1 tbsp water

2 1/2 tsp sugar

For the whipped topping:

1 cup (250 ml) whipped cream

1/2 cup (65 g) powdered sugar

1/2 tsp vanilla extract


White chocolate