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
Start off with a medium sized mixing bowl. Mix the OREO cookie crumbs with the melted butter and spread it evenly into a prepared baking pan to get a nice and thick layer of crust. Bake the crust for about 8 minutes at 350 °F. After baking reduce the temperature to 320 °F. Step 2:
For the raspberry sauce add cornstarch, water, lemon juice and sugar in a pan. Mix until the cornstarch is dissolved. Add raspberries and cook for about 3 minutes or until the fruits begin to break apart. Strain the raspberry sauce to separate the seeds from the sauce and set aside. Step 3:
In a large mixing bowl whisk the cream cheese for about 1 minute until smooth. Add sugar, sour cream, white chocolate, OREO cookie filling, vanilla and flour and mix it for one minute with a hand mixer. Scrape down the sides and bottom to make sure everything gets well combined and there are no clumps forming. Add the eggs, either all together or one at a time. I have found it makes no difference if you add one egg at a time or if you incorporate all eggs together.
Scrape the bowl to make sure that everything gets well combined. Now pour half of the batter on top of the cooled crust. Mix the raspberry sauce with 2 tablespoons of the remaining cheesecake batter and add 1/2 cup of the cheesecake-raspberry sauce on top of the cheesecake batter and make swirls. Add the rest of the cheesecake batter on top and finalize the cheesecake with a layer of raspberry sauce.
Bake it at 320 °F for about 90 minutes in a water bath. Turn off the heat and leave the cheesecake in the oven for about 30 minutes. Open the oven door just a little bit and let it cool for another 30 minutes. Then take the cheesecake out and remove the water bath. Let the cheesecake come to room temperature before placing it in the fridge for at least 4 hours or overnight.
When the cake is ready to be served whip up the cold heavy cream with powdered sugar and vanilla extract. Garnish the cake with whipped cream swirls, fresh raspberries, and some more white chocolate.
Got cracks in the cheesecake? Hide them with white chocolate pieces or whipped cream swirls ;)
Don’t overbake the cheesecake as it will continue baking while cooling down. When the cake has a slightly jiggly texture in the center it is done baking.
When you have left over filling use it for mouth-sized mini cheesecakes! Line up a cupcake baking sheet and fill it with crust and the left-over filling. Bake the mini cheesecakes with the regular cheesecake but only for 20 minutes. They are even easier to bake since they don’t need a water bath. Let them cool at room temperature and let them rest in the fridge for at least 2 hours before eating.