Oh this cheesecake! I’m not even sure where to begin because it always leaves me speechless.
White Chocolate Raspberry Cheesecake . . .even the name gets to me because.
I am a true lover of cheesecake in all shapes, sizes and flavors, but this happens to be one of my all-time favorites. It’s pretty much as divine as cheesecake gets! The pictures don’t even do this justice, it was just one of those days when the sunlight was just not cooperating and I couldn’t for the life of me get pictures like I wanted, but hopefully you get the gist of this cheesecake’s gloriousness.
Every time I make this cheesecake I fall more in love. I took this to a party once and had people ask me where I bought it. . . OH YEAH! Huge boost to anyone baker’s ego, right?!
I promise you will not be disappointed if you make this.
This cheesecake is the quintessential desert. It’s decadent, divine and insanely delicious.
- 1 1/2 cups Oreo crumbs ((22 Oreos))
- 1 ⁄3 cup butter
- 1 ⁄2 cup raspberry preserves ((I used seedless))
- 1–2 Tbsp. water
- 4 (8 ounce) packages cream cheese (room temperature!)
- 1 1 ⁄4 cups granulated sugar
- 1 ⁄2 cup sour cream
- 2 teaspoons vanilla extract
- 5 eggs ((room temperature))
- 4 ounces white chocolate (, chopped into chunks)
- Shaved white chocolate ((about 2 oz))
- Whipped cream
- Fresh raspberries ((optional))
- Preheat oven to 400 degrees.
- Place a large pan or oven-safe skillet filled with about 1/2″ of water into the oven while it preheats. Place on bottom shelf in your oven.
- Place the raspberry preserves in a medium microwave-safe bowl. Heat for 1 minute. Stir until smooth. If needed, add 1 to 2 tablespoons of water to thin it down. If you didn’t use seedless jam, strain to remove the raspberry seeds, then put the bowl in the refrigerator until later.
- Combine Oreo crumbs and melted butter, mix until well combined. Press into a buttered 9″ spring form pan and put in the freezer for at least 10-15 minutes.
- Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix until the ingredients are smooth and creamy, scrapping down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just until eggs are mixed in.
- Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes. Pour the other half of the filling into the crust and carefully spread.
- Place the cheesecake on a cookie sheet put in oven. Bake for 5 minutes at 400°F, then turn the oven down to 350°F and bake for 60-65 minutes or until the top of the cheesecake turns a light, light tan color (very center my still jiggle slightly). Turn oven off and let cheesecake sit in oven for 30 minutes. Remove the cheesecake from the oven and chill it in the refrigerator for at least 6 hours.
- Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate and a dollop of fresh whipped cream.
The recipe has you pour half the cheesecake filling in the pan and then drizzle the raspberry jam on top and swirl. But everytime I’ve made this I forget that I want to divide the raspberry jam between the middle and the top. So if you’d like to have the rasperry swirled thoughtout the entire cheesecake and not just the middle, then only drizzle half the jam in the middle then pour the remaining cheesecake batter on top and then drizzle the remaining jam and give it a few swirls. Hopefully one of these days I will remember to actually do that.
You could also use raspberry pastry filling in place of the jam.
Recipe Source: Top Secret Recipes Restaurant Collection
I linked up at Buns in My Oven