Description
This Irresistible White Chocolate Raspberry Swirl Cheesecake combines the rich, creamy goodness of white chocolate and cream cheese with the tart brightness of raspberry swirls atop a crunchy Oreo cookie crust. Perfectly balanced in sweetness and texture, this dessert is a showstopper for celebrations or anytime indulgence.
Ingredients
Scale
Crust
- 24 Oreo Cookies (Use with filling intact for optimal flavor and texture.)
- 1/2 cup Unsalted Butter (Melted for best results.)
- 1/4 cup Sugar
Raspberry Swirl
- 2 cups Frozen Raspberries (Fresh raspberries can be used in season for enhanced flavor.)
- 1 tablespoon Cornstarch (Thickening agent.)
- 1/2 cup Sugar (To balance the tartness of the raspberries.)
Filling
- 12 ounces White Chocolate Chips (Substitute with milk chocolate for a different flavor.)
- 1/2 cup Half-and-Half (Can be replaced with heavy cream.)
- 16 ounces Cream Cheese (Ensure it is well softened.)
- 3 large Eggs (Ensure at room temperature.)
- 1 teaspoon Vanilla Extract (Can use vanilla bean paste for a more intense taste.)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Crush the Oreo cookies finely and mix them with the melted unsalted butter and 1/4 cup sugar until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan to form your crust. Bake for 10 minutes, then remove and allow to cool while you prepare the filling.
- Make the raspberry swirl: In a small saucepan, combine the frozen raspberries, 1/2 cup sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down into a jam-like consistency. Remove from heat and let it cool to room temperature.
- Prepare the white chocolate mixture: In a heatproof bowl over a pot of simmering water, melt the white chocolate chips gently. Once melted, stir in the half-and-half until smooth and creamy. Remove from heat and set aside to cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually blend in the melted white chocolate mixture. Add the eggs one at a time, beating on low speed after each addition to combine. Mix in the vanilla extract thoroughly.
- Assemble the cheesecake: Pour half of the cream cheese filling over the cooled Oreo crust in the springform pan. Dot half of the raspberry compote over the filling with spoonfuls, then gently swirl it in with a knife or skewer. Pour the remaining cheesecake filling on top, and repeat with the remaining raspberry compote, swirling again for a beautiful marbled effect.
- Bake the cheesecake: Place the springform pan in the oven and bake for 60-70 minutes, or until the edges are set but the center still slightly jiggles when you gently shake the pan. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually and prevent cracking.
- Chill and serve: Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 6 hours or overnight to set fully. Run a knife around the edges before unclipping the springform pan sides. Slice into 12 servings and enjoy the creamy, luscious flavors.
Notes
- For best results, ensure the cream cheese and eggs are at room temperature before mixing.
- You can substitute milk chocolate for the white chocolate chips for a different flavor profile.
- If fresh raspberries are in season, use them instead of frozen for a brighter taste.
- Allow the cheesecake to chill thoroughly for a firm texture and cleaner slices.
- Use a water bath if concerned about cracking, though the gradual cooling step helps prevent this effectively.
