White Chocolate Raspberry Cheesecake (Print-Friendly Format)

Decadent white chocolate cheesecake with Oreo crust and fresh raspberry swirl. Perfect for any dessert lover.

# Required Ingredients:

→ Raspberry Sauce

01 - 480 g fresh or frozen raspberries
02 - 60–100 g granulated sugar, to taste
03 - 45 ml water, divided
04 - 8 g cornstarch

→ Oreo Cookie Crust

05 - 25–30 Oreo cookies (with filling; about 300–360 g)
06 - 70 g unsalted butter, melted

→ White Chocolate Cheesecake Filling

07 - 225 g high-quality white chocolate (bars or chips)
08 - 900 g full-fat cream cheese, softened
09 - 200 g granulated sugar
10 - 3 large eggs, room temperature
11 - 2 large egg yolks, room temperature
12 - 120 g sour cream, room temperature
13 - 8 g cornstarch
14 - 5 ml vanilla extract

# How to Make It:

01 - In a medium saucepan, combine raspberries, granulated sugar to taste, and 30 ml water. Cook over medium heat, stirring the mixture and gently mashing the berries.
02 - Dissolve cornstarch in 15 ml water in a small bowl. Stir this slurry into the raspberry mixture. Bring to a boil and cook until the sauce thickens, about 2 minutes. Strain through a fine mesh sieve, discarding seeds, and set aside to cool.
03 - Preheat oven to 175°C. Line the base of a 23 cm springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with 2–3 layers of foil to prevent water seepage.
04 - Crush Oreos to fine crumbs, combine with melted butter, and mix thoroughly. Press firmly into the base and slightly up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.
05 - Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring well after each, until smooth. Allow to cool to room temperature.
06 - In a large bowl, beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy. Scrape the bowl and mix briefly again.
07 - With the mixer on low, blend in eggs and yolks one at a time. Add sour cream, cornstarch, and vanilla extract. Mix until just combined, then slowly blend in the cooled white chocolate until evenly incorporated.
08 - Pour half of the cheesecake batter over the prepared crust. Dollop about one-third of the cooled raspberry sauce over the batter and gently swirl with a knife or skewer. Pour the remaining batter on top, and spoon over another third of the raspberry sauce, swirling gently.
09 - Nest the springform pan into a larger roasting tray. Place both pans in the oven, and add hot water to the roasting tray, ensuring it reaches halfway up the sides of the springform pan.
10 - Bake at 175°C for 10 minutes, then reduce oven temperature to 150°C without opening the door. Bake for an additional 60–70 minutes, until the edges appear set but centre jiggles slightly when gently tapped.
11 - Switch off the oven and leave the door ajar by 5–7 cm. Allow the cheesecake to cool in the oven for 60 minutes. Remove from the oven and allow to cool completely on a wire rack.
12 - Cover the cooled cheesecake and refrigerate for at least 6–8 hours or overnight until fully set.
13 - Carefully remove cheesecake from the pan. Garnish with the remaining raspberry sauce, whipped cream, extra raspberries, and white chocolate curls as desired before serving.

# Additional Information:

01 - For best texture, bring all dairy and eggs to room temperature before beginning to ensure smoother mixing.
02 - Adjust sugar in the raspberry sauce depending on the natural sweetness of the berries.
03 - To avoid overmixing, blend cream cheese and sugar using a mixer, then gently whisk in remaining ingredients by hand.

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