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.
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White Chocolate Raspberry Cheesecake {Cheescake Factory Copycat}
Ingredients
Crust:
- 1 1/2 cups Oreo crumbs (22 Oreos)
- 1 /4 cup butter
Raspberry Filling:
- 1 /2 cup seedless raspberry preserves/jam
- 1–2 tablespoons water
Cheesecake Filling:
- 4 (8 oz) 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
Garnish:
- Shaved white chocolate (about 2 oz)
- Whipped cream
- Fresh raspberries (optional)
Instructions
- Preheat oven to 425 degrees.
- Combine Oreo crumbs and melted butter, mix until well combined. Press into a buttered 9″ spring form pan and put in the freezer for 15 minutes.
- 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.
- In the bowl of a stand mixer, 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. Dollop half of the raspberry sauce over the batter and swirl with a skewer or knife. Add remaining batter and then dollop the remaining sauce. Swirl again.
- Bake for 10 minutes at 425°F, then turn the oven down to 350°F and bake for 55 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Turn oven off and crack the door open. Let the cheesecake cool in the oven for 45 minutes. Remove the cheesecake from the oven and let it cool completely and then put it in the fridge to chill for several hours.
- Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate and a dollop of fresh whipped cream.
Recipe Source: Top Secret Recipes Restaurant Collection
I linked up at Buns in My Oven
OMG – All of your recipes look fabulous!! I’m pretty sure I just pinned all of your cookie bar recipes 🙂
Thanks Jenn! Your recipes are amazing as well. Love your site! I am dying to make the chocolate orange brownies, yum! Thanks for looking.
It looks delicious! I have one question though. So you are not putting the cheese cake in the pan of water in the oven. It is just in the oven along with the cheese cake?
Hi Cheryl, I don’t put the cheesecake directly in the pan of water anymore. I have a few times, but no matter how tightly I wrap the bottom of the springforam pan with a few layers of foil, a little water always seems to seep through the foil and then I have a few spots on the crust that seem a little “soggy”. So I just put a pan of water on the shelf below my cheesecake.
This looks 100% crave-worthy. I love the beautiful color contrast, too.
This cheesecake looks amazing! Thanks for linking up with What’s Cookin’ Wednesday!
I will definitely make this…..I’ve made many cheesecakes of different flavours and so far not one has turned out badly, so this will be one I will try for sure. Thanks for sharing.
Angie
I hope you have a chance to make it. Let me know. Thanks for the comment.
Hi, do you use the whole oreo cookie for the crust or remove the creme filling first?
Hey Megan, I don’t remove the creme filling first. I’d love to hear back from you if you give this a try. Take care.
I’ve used this recipe for years. I now add fresh raspberry’s on top for flavor and appearance.
★★★★★