This white chocolate raspberry swirl cheesecake is the kind of dessert that looks like it came from a bakery case — smooth white chocolate filling swirled with a tart, fresh raspberry sauce, all sitting on a rich Oreo crust. It takes a bit of patience (a water bath and an overnight chill are non-negotiable for that silky texture), but the result easily beats anything you’d buy. Save this one for when you want a dessert that impresses without much hands-on effort.
Watch the video and follow the instructions below to have smooth and rich White Chocolate Raspberry Swirl Cheesecake today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy one of sliced cheesecake with your favorite drink as you ponder with one of life’s tasty satisfactions. Thanks for visiting and see you again soon.
Serving Suggestions
For more cheesecake in your rotation, try Christmas Cheesecake with Cranberry Jam & White Chocolate Mousse — same rich style, different fruit pairing for the holidays.
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Raspberry Sauce
In a small bowl: combine cold water, cornstarch and mix until fully dissolved.
Place the raspberries, sugar and cornstarch mixture in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 5-6 minutes. Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir often to prevent burning or sticking to the pan. Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds. Refrigerate the sauce for until ready to use.
Crust
Preheat the oven to 325°F. Wrap the pan with foil- tear 2 large pieces of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes/tears in the foil. This will prevent water leaking into the springform. Place the Oreos in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Bake for 8 minutes. Let cool for 10-15 minutes.
Cheesecake
Melt white chocolate- microwave for 30 seconds at half power and continue this step until chocolate is fully melted. Keep warm & melted until ready to use.
Tip: Microwave the cream cheese for 30 seconds. In bowl: whip/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar, sour cream, vanilla extract, lemon juice, salt and whip until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl.
Add cornstarch (make sure to sift it) and mix everything together until smooth. Add melted white chocolate and mix everything together.
Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform.
Add half of the cheesecake batter to the spring form pan. Drop raspberry sauce by tablespoon on top (half of the sauce). Add the other half of the cheesecake batter. Lastly, add the rest of the raspberry sauce by tablespoon on top.
Use a wooden skewer (toothpick or butter knife) to make cross cutting swirls into the filling.
Water Bath- Place the cheesecake in the center of the roasting/baking pan. Carefully add boiling hot water into the bottom of the pan ~ half way to the pan. Careful to not get any water in the cheesecake.
Carefully place the pan in the center of the preheated oven. Cook for 70 minutes at 325°F. Turn off the oven. Then open the oven door approx. 1″ (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven.
Slowly and carefully remove the aluminum foil from the pan. Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely. Refrigerate uncovered for 8 hours or overnight. Use a knife and run around the edge of the cheesecake.
Slice
Enjoy!
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White Chocolate Raspberry Swirl Cheesecake (7″)
Equipment
Ingredients
Crust
- 20 Oreos
- 4 tbsp unsalted butter melted
Raspberry Sauce
- 12 oz fresh or frozen raspberries do not thaw
- 2 tbsp granulated sugar
- 2 tsp cold water
- 1 tsp cornstarch
Cheesecake
- 4 oz White Chocolate Baking Bar Ghirardelli
- 16 oz cream cheese (softened) Tip: microwave the cream cheese for 30 seconds.
- ½ cup superfine sugar
- ¼ cup sour cream (full fat) room temperature
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice
- ½ tsp salt
- 2 large eggs room temp
Instructions
Raspberry Sauce
- Dissolve cornstarch in cold water.
- Combine raspberries, sugar, and cornstarch mixture in a pot.
- Cook on high heat 5–6 minutes, mashing berries.
- Strain through fine mesh, discard seeds, and refrigerate.
Crust
- Preheat oven to 325°F.
- Wrap springform pan tightly with heavy-duty foil.
- Pulse Oreos in a food processor until fine crumbs.
- Add melted butter and pulse until moist.
- Press mixture firmly into pan bottom.
- Bake 8 minutes, cool 10–15 minutes.
Cheesecake
- Microwave white chocolate at half power until melted.
- Microwave cream cheese 30 seconds; whip until smooth.
- Add sugar, sour cream, vanilla, lemon juice, and salt; whip smooth.
- Sift and add cornstarch; mix thoroughly.
- Add melted white chocolate; mix well.
- On low speed, add eggs one at a time, mixing between additions.
- Layer: half batter, half sauce, remaining batter, remaining sauce.
- Create swirls using a skewer or butter knife.
- Place cheesecake in a roasting pan filled halfway with boiling water.
- Bake 70 minutes at 325°F.
- Turn off oven; crack door 1" open for 1 hour.
- Cool at room temperature 2–3 hours.
- Refrigerate uncovered 8 hours or overnight.
- Run a knife around edges before serving.
Video
Storage
Store covered in the refrigerator for up to 5 days. To freeze, wrap the fully chilled, unsliced cheesecake tightly in plastic wrap and foil and freeze up to 1 month; thaw overnight in the fridge before serving.
Why does this recipe use a water bath? The water bath insulates the cheesecake from direct oven heat, so it bakes gently and evenly. This is what prevents the surface from cracking and keeps the texture silky instead of dry or dense.
My cheesecake cracked anyway — what happened? Cracking is usually caused by overbaking, a sudden temperature change (like opening the oven door too early), or overmixing the batter and incorporating too much air. The gradual cool-down built into this recipe — an hour with the oven door cracked, then a slow room-temperature cool — is designed to prevent this, so it’s worth following those steps closely.
Can I make this in a different size pan? This recipe is written for a 7″ springform pan. Scaling up to a standard 9″ pan will change the baking time and yield a thinner cheesecake, so measurements and timing would need adjusting rather than a straight swap.
Can I make this ahead for a gathering? Yes — this is actually a great make-ahead dessert since it needs to chill overnight anyway. It’ll keep well in the fridge for several days before serving.
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