White Chocolate Raspberry Cheesecake
Out of all the cheesecakes I've made over many years, this is the most popular and crowd-favorite.
Equipment
- 1 9-inch springform pan OR 3 mini cheesecake pans
Ingredients
Crust
- 2 cups Oreo cookie crumbs , remove cream filling before crushing (or use chocolate wafer cookies or chocolate graham crackers)
- ⅓ cup unsalted butter, melted
- 2 oz white chocolate, chopped
Filling
- 32 oz cream cheese softened to room temperature, 4 (8-oz.) packages
- 1¼ cups granulated sugar
- ½ cup sour cream, room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup white chocolate liqueur , such as Godiva
- 5 large eggs, room temperature
- 10 oz seedless raspberry jam or preserves
- fresh raspberries for serving
- white chocolate to shave onto raspberries for serving
Instructions
Crust
- Lightly grease springform pan. Heat oven to 500°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.
Filling
- 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. Place springform pan on a cookie sheet.
- Bake at 500° 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. The middle will be slightly jiggly.
- 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.
Notes
This recipe makes 36 mini cheesecakes in 12-cavity cheesecake pans.
For mini cheesecakes: Using a small scoop, fill each cavity with cheesecake filling, just under half full. Drop a few teaspoons of the raspberry preserves into batter. Using a butter knife, gently swirl the preserves into the batter. Top with more cheesecake batter, leaving approximately 1/4-inch empty at the top. Bake at 250° for approximately 25-27 minutes. Turn off the oven and let the cheesecake cool to room temperature. Chill in the refrigerator overnight or at least 12 hours before serving. I take the pans out of the refrigerator after a few hours and transfer the cheesecakes to a covered container.
Nutrition
Calories: 652kcalCarbohydrates: 64gProtein: 9gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 165mgSodium: 383mgPotassium: 234mgFiber: 1gSugar: 49gVitamin A: 1334IUVitamin C: 2mgCalcium: 115mgIron: 4mg
All text and images © Staci Mergenthal • Random Sweets
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