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Decadent Baked White Chocolate Raspberry Cheesecake

A close-up slice of rich white chocolate raspberry cheesecake featuring a dark crust and fresh raspberries throughout the creamy filling.
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A rich, creamy baked cheesecake featuring a white chocolate base and a bright raspberry swirl, set on a chocolate cookie crust.

Ingredients

Scale
  • 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup white chocolate chips, melted and slightly cooled
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 cup raspberry preserves or sauce

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine the crushed cookies and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove and let cool slightly.
  3. Reduce the oven temperature to 325°F (160°C).
  4. In a large bowl, beat the softened cream cheese, sugar, flour, vanilla extract, and salt until smooth. Scrape down the sides of the bowl.
  5. Beat in the melted white chocolate until just combined.
  6. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Mix in the sour cream until the batter is smooth. Do not overmix.
  7. Pour half of the cream cheese mixture over the cooled crust. Dollop spoonfuls of the raspberry preserves randomly over the batter. Pour the remaining cream cheese mixture over the top.
  8. Place small dollops of the remaining raspberry preserves on top. Use a knife or skewer to gently swirl the raspberry into the batter.
  9. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  10. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  11. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  12. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 6 hours, preferably overnight, before serving.

Notes

  • For the smoothest texture, make sure your cream cheese and eggs are at room temperature before mixing.
  • If you do not have raspberry preserves, you can make a quick sauce by heating fresh or frozen raspberries with a tablespoon of sugar until thickened.
  • To prevent cracking, do not open the oven door during the first 45 minutes of baking.

Nutrition

Find it online: https://epicureempire.com/white-chocolate-raspberry-cheesecake/