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White Chocolate Raspberry Cheesecake

Rich and creamy cheesecake with subtle hints of white chocolate and tart raspberry.
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Prep Time 20 minutes
Cook Time 1 hour
Setting Time 6 hours
Total Time 7 hours 20 minutes
Course Dessert
Servings 10

Equipment

  • 9 inch Springform pan https://amzn.to/3GvC4hd

Ingredients
  

Crust

  • 16 Oreos
  • 1/4 cup Butter Melted
  • 6 oz white chocolate chopped or chips

Filling

  • 1/2 cup Raspberry Preserves
  • 1/4 cup water
  • 24 ounces cream cheese (softened) 3 packages
  • 1 cup sugar
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 3 eggs

Garnish (optional)

  • 2 oz white chocolate shaved
  • whipped cream

Instructions
 

Crust

  • Preheat oven to 350°. Line a sprinform pan with parchment paper and oil/spray the sides. wrap the outside of the pan with 2-3 layers of aluminum foil (will prevent leaking and keep water from the water bath out of the pan).
  • Crush Oreos in a food processor. Add melted butter and pulse 2 or 3 times to mix.
  • Pour and press firmly into the bottom of prepared springform pan. spread 6 oz white chocolate in crust.
  • Bake for 5 minutes. remove from oven and spread melted white chocolate. Set aside

Filling

  • Raspberry Swirl: Heat raspberry preserves and water for about a minute in the microwave, mix. Strain through a mesh strainer to remove seeds. Set aside
  • Cream sugar and softened cream cheese until smooth. Mix in sour cream and vanilla.
  • Add eggs, one at a time, beating after each until just combined. Scrape bottom and sides of bowl and beat for a few more seconds. DO NOT OVERBEAT.
  • Preparing: Pour half of the filling mix into the prepared crust. Level. Swirl half of the raspberry preserves. Add the rest of the filling, then swirl the rest of the raspberry on the top.
  • Baking: Place the pan into a casserole dish, then add water in the dish (outside the pan) until about halfway up the side. Bake for 50 to 60 minutes. The filling will be set about 1" around the edges, but still "jiggly" inside.
  • Cooling: Remove from oven and cool on counter for about an hour. Transfer to fridge and cool completely (about 4 hours).

Serving

  • Top with shaved white chocolate, and release from springform pan. If adding whipped cream, add just before serving.