White Chocolate Raspberry Cheesecake (SO Creamy!)

Step-by-Step Instructions

Raspberry Filling

1. Combine the raspberries, sugar, cornstarch and lemon juice in a small pot and cook for 5-10 minutes, until it looks more translucent (or reaches 210F/99C). 
2. Press through a sieve to remove the seeds and allow to cool completely. Can refrigerate.

Oreo Crust

1. Prepare a 9” pan by removing the edge of the springform pan. Place a sheet of parchment paper onto the bottom of the pan so that it hangs off the edge. Then attach the side of the springform pan back to the bottom, so the parchment paper should be secure between the two pieces. Lightly spray the sides of the pan with baking spray.
2. Make the crust by placing the Oreo cookies in a food processor and pulsing until you have fine crumbs. Add the melted butter and pulse until it’s evenly distributed. Spread the crust into the prepared pan, coming all the way up the sides. Use a ½ cup measuring cup to make the bottom smooth and the corners sharp. 

Cheesecake

1. Melt the white chocolate with the heavy cream in the microwave or over a double boiler on the stove. 
2. Make the filling by creaming the room temperature cream cheese with the sugar, until it’s smooth, creamy and glossy. Make sure there are no chunks of cream cheese left.
3. Add the sour cream and vanilla and mix until it’s completely smooth. Then add the eggs, one at a time, mixing on low speed, just until each one is combined. 
4. Add in the melted white chocolate and mix just until it’s fully combined. 
5. Pour into the prepared pan, swirl with the raspberry sauce and bake at 300F (148C) for 75 minutes. Then turn the oven off and use a knife to release the cheesecake from the edge of the pan. Let the cheesecake rest for 20 minutes in the oven with the door halfway open. 
6. Cheesecake should still have jiggle in the center, let it cool on the counter for a few hours before transferring to the fridge for at least 6 hours or overnight. 

Whipped Cream

1. Combine the raspberry sauce, sugar, vanilla and salt. 
2. Stream in the heavy whipping cream with the mixer on low, until it starts to thicken. 
3. Increase the mixer and beat just until whipped cream starts to hold peaks. 
4. Spread the whipped cream on top of the cheesecake once the cheesecake has cooled. Serve immediately or refrigerate until ready to serve.

Expert tips to get the perfect bake and prevent cracking

• Weighing your ingredients with a digital scale is always recommended.
• Bake the cheesecake at a lower temperature than normal for a longer period of time. Bake until the edges are set and the center is still jiggly. 
• Allow it to rest in the oven for another 20ish minutes so that it can cool slowly to prevent cracking. 
• Allow the cheesecake to chill in the refrigerator for at least 8 hours (preferably overnight) so that it sets fully. 

How to bake this cheesecake in different size pans

I tested my base cheesecake recipe in 4 different sizes. It’s pretty straightforward to adjust to whatever pan size you need. My traditional vanilla cheesecake uses 2 bricks of cream cheese and is baked in an 8 inch pan but the featured photos for this white chocolate raspberry cheesecake use 4 bricks of cream cheese and is baked in a 9 inch pan so it’s taller. This exact amount can also be baked in a 10 inch pan but it will be slightly shorter in size (more average looking, not super tall lol). 

You can adjust the quantity needed by what size pan you have and how tall you want your cheesecake. 

I’ll list out the amount of cream cheese needed and you can just adjust the rest of the ingredients accordingly. 

The amount of cheesecake batter you’ll need for each size pan:

• 10 inch pan: 4 bricks of cream cheese – bake for 65 minutes, rest in the oven for 25 minutes.
• 9 inch pan: 3 bricks of cream cheese for shorter cheesecake or 4 bricks for a taller cheesecake – bake for 55-70 minutes, rest in the oven for 20 minutes.
• 8 inch pan: 2 bricks of cheesecake for a shorter cheesecake or 3 bricks for a taller cheesecake – bake for 45-60 minutes, rest in the oven for 15 minutes.
• 6 inch pan: 1 brick of cream cheese – bake for 30 minutes, rest in the oven for 15 minutes.