White Chocolate Raspberry Swirl Cheesecake (7")
Smooth white chocolate cheesecake swirled with fresh raspberry sauce over an Oreo crust — rich, elegant, and better than bakery-bought.
Servings: 6
Calories:
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.