This white chocolate raspberry cheesecake is rich, creamy, and layered with sweet white chocolate flavor balanced by bright raspberry swirls. I've found the combination of the Oreo crust, silky cheesecake filling, and tart raspberry sauce creates the perfect contrast in every bite. The melted white chocolate makes the cheesecake extra smooth and luxurious while the raspberry keeps it from feeling overly sweet.
Get ready for another stunning cheesecake recipe, this White Chocolate Raspberry Cheesecake is one that I have been wanting to replicate for years. Many restaurants serve a white chocolate raspberry cheesecake because its one that The Dream Factory (part of The Cheesecake factory that sells to Sysco Foods) offers and it's delicious! People love it! So it was natural that everyone would love this recipe. I tested the recipe based on my white chocolate cranberry cheesecake that we all adore. We found a winner!
Ingredient Notes
- White Chocolate: I always recommend using good-quality white chocolate because it's one of the main flavors in the cheesecake and really shines through.
- Cream Cheese: I've found fully softened cream cheese is the key to getting a smooth cheesecake batter without lumps.
- Raspberry Sauce: I love the raspberry swirl in this recipe because the tart berry flavor balances the sweetness from the white chocolate beautifully.
- Oreo Crust: I like using an Oreo crust here because the chocolate flavor works perfectly with both the white chocolate filling and raspberries.
- Sour Cream: I've found sour cream helps create an extra creamy texture while keeping the cheesecake from feeling too dense.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
My Method For Smooth Cheesecake Every Time
In a bain-marie or microwave-safe bowl add the white chocolate and cream to melt. If microwaving put it on for 10-15 second increments. Once almost all melted just mix for a minute or two the residual heat will melt all of the chocolate, and set aside to cool.
In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a hand-held electric mixer beat the cream cheese for 3 minutes at low speed. It should be smooth with no lumps.
Add the granulated sugar and beat for another 2 minutes on low speed. Add the sour cream, vanilla extract, and white chocolate mixture- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps. Pour half of the cheesecake batter into the prepared pan then spoon half of the raspberry puree and swirl then top with the remaining cheesecake batter and the remaining raspberry puree and swirl again.
Place a 9-inch springform pan in a 10-inch cake pan- place the cake pan in roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with aluminum foil in the water bath.
Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F- I poke in a raspberry pocket area so I don't leave a noticeable hole on top.
Turn the oven off and open the door so it is cracked open, let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and cool on a wire rack for another hour. Then wrap cheesecake with plastic wrap. Let chill in the fridge overnight or for at least 6 hours.
Once the cheesecake has cooled transfer to a serving plate and add whipped cream and fresh raspberries. Store leftovers in an air-tight container in the fridge for up to 5 days.
Don't let cheesecake break your heart, check out all my cheesecake baking tips.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Creamy White Chocolate Cheesecake with Raspberry Swirls
This white chocolate raspberry cheesecake is rich, creamy, and layered with sweet white chocolate flavor balanced by bright raspberry swirls. I've found the combination of the Oreo crust, silky cheesecake filling, and tart raspberry sauce creates the perfect contrast in every bite. The melted white chocolate makes the cheesecake extra smooth and luxurious while the raspberry keeps it from feeling overly sweet.
- Total Time: 10 Hours 5 Minutes
- Yield: 10-12 Slices 1x
Ingredients
Crust
- 12oz Oreos, completely crushed into a crumb
- 3 Tablespoon Butter, melted
Raspberry Swirl
- 6oz Fresh Raspberries
- 2 Tablespoon Granulated Sugar/ Caster Sugar
Cheesecake
- 1 Cup Good Quality White Chocolate, finely chopped
- 2 Tablespoon Heavy Cream
- 24oz Cream Cheese, completely softened to room temperature
- ⅔ Cup Granulated Sugar
- ½ Cup Sour Cream or Greek Yogurt, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 3 Large Eggs + 1 Large Egg Yolks, at room temperature
- Optional: Homemade Whipped Cream Recipe and Fresh Raspberries for Decoration
Instructions
Crust
- Preheat the oven to 325F/ 163C and prepare the Oreo crust.
- In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into the bottom and slightly up the upsides of the prepared pan.
- Bake the crust for 5 minutes then set on a wire rack to cool while preparing the cheesecake filling.
Raspberry Swirl
- In a food processor blend raspberries and sugar until the mixture is in liquid form. Pour mixture through a strainer to get rid of all seeds, set aside.
Cheesecake
- In a bain-marie or microwave-safe bowl add the white chocolate and cream to melt. If microwaving put it on for 10-15 second increments. Once almost all melted just mix for a minute or two the residual heat will melt all of the chocolate, and set aside to cool.
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a hand-held electric mixer beat the cream cheese for 3 minutes at low speed. It should be smooth with no lumps. Add the granulated sugar and beat for another 2 minutes on low speed. Add the sour cream, vanilla extract, and white chocolate mixture- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
- Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps. Pour half of the cheesecake batter into the prepared pan then spoon half of the raspberry puree and swirl then top with the remaining cheesecake batter and the remaining raspberry puree and swirl again. Place a 9-inch springform pan in a 10-inch cake pan- place the cake pan in roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F- I poke in a raspberry pocket area so I don't leave a noticeable hole on top.
- Turn the oven off and open the door so it is cracked open, let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and cool on a wire rack for another hour. Then wrap cheesecake with plastic wrap. Let chill in the fridge overnight or for at least 6 hours.
Assembly
- Once the cheesecake has cooled transfer to a serving plate and add whipped cream and fresh raspberries. Store leftovers in an air-tight container in the fridge for up to 5 days.
- Prep Time: 45 Minutes
- Cool Time: 8 Hours
- Cook Time: 1 Hour 20 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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