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White Chocolate Raspberry Cheesecake

  • Prep Time: 15 minutes plus freezing
  • Cook Time: 55 to 70 minutes plus cooling
  • Serves: 12
Whipped Cream
  • 1 Cup heavy cream
  • 1/2 Tsp. vanilla extract
  • 3 Tablespoons sugar
  • 1 Package (6 ounce) Driscoll's raspberries
  • White chocolate curls
  • 1/2 Cup sugar
  • 1 Tsp. vanilla extract
  • 12 Ounces white chocolate, melted and cooled to room temperature
  • 4 eggs
  • 4 Packages (8 ounces each) cream cheese, at room temperature
  • 1 Package (14.3 ounce) Oreo cookie crumbs, filling removed
  • 2/3 Cup sugar
  • 1/4 Tsp. salt
  • 8 Tablespoons (one stick) unsalted butter, melted
Raspberry Swirl
  • 4 Tablespoons sugar
  • 1 Tbsp. fresh lemon juice
  • 1/3 Cup cold water
  • 2 Packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
  • Stir together the Oreo crumbs, sugar and salt in a large bowl. Drizzle melted butter over crumb mixture and stir with a fork until moistened. Transfer to a 9-inch springform pan and press into the bottom of the pan. Place in freezer for 1 hour
Raspberry Swirl
  • Whisk together sugar and cornstarch in a small saucepan. Whisk in cold water. Stir in raspberries and place over medium heat. Cook, whisking constantly, until mixture comes to a boil. Continue to whisk as it boils until sauce has thickened, 5 to 10 minutes. Remove from heat and press through a fine-mesh sieve, discarding solids. Set aside to cool to room temperature.
  • Preheat oven to 325°F.
  • Beat cream cheese, sugar and vanilla extract on medium speed until light and fluffy, 3 to 5 minutes. Add melted white chocolate and mix on medium speed to combine, about 1 minute. Add eggs, one at a time, beating until completely combined after each addition and scraping down sides of the bowl as needed.
  • Pour half of batter over chilled crust. Dollop half of raspberry swirl over top of batter in pan. Pour remaining batter into pan. Dollop with remaining raspberry swirl. Use a butter knife to gently swirl raspberry into cheesecake.
  • Bake 55 to 70 minutes, or until center barely jiggles when pan is moved. If top is browning too much, cover loosely with a piece of foil.
  • Remove pan from oven and place on a wire rack. Run a knife around outside edge of pan and allow cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving. Garnish with fresh whipped cream, white chocolate shavings and fresh raspberries, as desired.
  • This recipe was created by Michelle Norris, better known as the Brown Eyed Baker. Read her blog here.
Calories 838.26
Total Fat 56.16 g
Saturated Fat 31.96 g
Cholesterol 208.85 mg
Sodium 542.43 mg
Total Carbohydrates 76.73 g