Bring Your Fork to the Table, Raspberry White Chocolate Cheesecake
You can make more varieties of cheesecake than there are Ben & Jerry’s ice cream concoctions. But one flavor that almost everyone picks up a fork to enjoy is raspberry white chocolate truffle cheesecake.
The presentation is pretty and classy and an excellent choice for a wedding dessert, Christmas feast, summer party, baby shower or graduation celebration. Even people who typically don’t enjoy chocolate desserts like the flavor of raspberry white chocolate truffle because the crust is made of Oreo cookie crumbs which is more of a cocoa flavor than heavy chocolate. And the white chocolate is melted into the crust and stirred into the batter in alcohol form.
It’s lovely served with fresh raspberries, whipped cream, and a dusting of white chocolate. Use a zester to make a light dusting of white chocolate or a vegetable peeler for delicate curls.
Watch me make raspberry white chocolate cheesecake on this episode of KELOLAND Living:
I definitely recommend you make this cheesecake when you have a bounty of fresh raspberries. Sanderson Gardens is a good option in the Brookings, South Dakota area.
The nice thing about cheesecake is you can bake it in a traditional 9-inch round springform pan, or you can bake cheesecake in 4-ounce mason jars, cupcake papers, or even in a 9×13 pan and cut it into squares or fancy triangles.
Before I learned how to make this at home, I used to order the white chocolate raspberry truffle cheesecake at The Cheesecake Factory. Now my favorite is their chocolate tuxedo cream cheesecake. I may need to learn how to make that next.
White Chocolate Raspberry Cheesecake
- 1 9-inch springform pan OR 3 mini cheesecake pans
- 2 cups Oreo cookie crumbs , remove cream filling before crushing
- ⅓ cup unsalted butter, melted
- 2 oz white chocolate, chopped
- 32 oz cream cheese softened to room temperature, 4 (8 oz) packages
- 1¼ cups sugar
- ½ cup sour cream at room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup white chocolate liqueur , such as Godiva
- 5 large eggs, at room temperature
- 10 oz seedless raspberry jam or preserves
- fresh raspberries for serving
- white chocolate to shave onto raspberries for serving
- Lightly grease springform pan. Heat oven to 450°F.
- Pour melted butter into a medium bowl with Oreo crumbs. Stir until butter has soaked into the crumbs evenly. (I use my food processor.)
- Dump crumbs into springform pan and press crumb mixture onto bottom of pan. Sprinkle the chopped white chocolate evenly over the crust. Place pan in freezer.
- With an electric mixer fitted with the paddle attachment, beat softened cream cheese on medium-high until smooth.
- Add sugar and beat again until smooth.
- Drop in the sour cream and vanilla. Beat until creamy.
- Stir in the white chocolate liqueur.
- Add the eggs to the cheesecake filling, beating on low speed and gently scraping down the sides of the bowl a few times. The key is to NOT whip in any air.
- Remove crust from freezer.
- Pour half of the filling into the 9-inch pan. Drizzle the raspberry preserves into the filling, saving a tablespoon or two to swirl on the top. Using a knife, gently swirl the preserves in figure eight patterns.
- Pour the remaining batter into the pan. Swirl remaining preserves on top.
- Carefully pound the pan on the counter a couple of times to pop out any air bubbles.
- Bake at 450° for 10 minutes. Leave the cheesecake in the oven and turn the oven down to 200°. Bake another 60 to 70 minutes or until the top of the cheesecake starts to turn a little golden color.
- Remove from oven and bring the cheesecake to room temperature. Chill in the refrigerator overnight or at least 12 hours before slicing and serving. Refrigerate up to one week. Freeze up to three months.
- Serve with fresh raspberries, whipped cream, and a dusting of white chocolate. Use a vegetable peeler to make delicate white chocolate shavings or a zester to lightly dust on top.
All text and images © Staci Mergenthal • Random Sweets