A rich, creamy cheesecake layered with smooth white chocolate and bright raspberry swirls—perfect for impressing guests or treating yourself to a luxurious dessert moment.
📋 Ingredients
For the crust:
- 300g chocolate sandwich cookies (like Oreos), finely crushed
- 150g unsalted butter, melted
For the filling:
- 250g good-quality white chocolate, chopped
- 500g full-fat cream cheese, room temperature
- 100g granulated sugar
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 200ml sour cream
- 2 tbsp all-purpose flour
- 150g raspberries (fresh or thawed if frozen)
For the raspberry sauce:
- 200g raspberries (fresh or frozen)
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch dissolved in 2 tsp water
Optional toppings:
- Whipped cream
- White chocolate shavings
- Fresh raspberries
👩🍳 Directions
- Prepare the crust:
- Preheat oven to 175°C (350°F).
- Mix crushed cookies with melted butter until evenly combined.
- Press into the bottom of a 9-inch springform pan lined with parchment paper.
- Bake for 8–10 minutes, then let cool.
- Make the raspberry sauce:
- In a small saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat until raspberries break down.
- Stir in the cornstarch slurry and cook until thickened.
- Strain through a fine sieve to remove seeds. Let cool.
- Prepare the filling:
- Melt white chocolate in a heatproof bowl over simmering water (or microwave in 20-second bursts). Let cool slightly.
- Beat cream cheese with sugar and vanilla until smooth.
- Add eggs one at a time, beating on low speed.
- Mix in sour cream, flour, and melted white chocolate until fully combined.
- Assemble the cheesecake:
- Pour half the cheesecake filling over the cooled crust.
- Drizzle half the raspberry sauce and swirl gently with a toothpick or knife.
- Add the remaining filling, then top with more raspberry sauce and swirl again.
- Bake at 160°C (325°F) for 50–60 minutes, or until edges are set and center slightly jiggles.
- Turn off oven, leave cheesecake inside with door ajar for 1 hour.
- Chill at least 4 hours or overnight before removing from pan.
- Decorate:
- Top with whipped cream, white chocolate shavings, and fresh raspberries before serving.
💡 Tips
- Let ingredients reach room temperature before mixing for the smoothest texture.
- Place a pan of hot water on the lower oven rack during baking to prevent cracking.
- Store leftovers in the fridge for up to 5 days.
Want a mini version for individual servings or a no-bake twist? I can help with that too!