White Chocolate Raspberry Cheesecake
This White Chocolate Raspberry Cheesecake is a spot on dupe for the Cheesecake Factory’s cheesecake. It’s made with an Oreo cookie crust, a smooth and creamy white chocolate cheesecake filling, swirls of white chocolate and raspberry sauce, and homemade whipped cream to top it off.
Ingredients & Equipment
Great ingredients and the right tools make all the difference in any recipe. Here are the ones I recommend for this White Chocolate Raspberry Cheesecake Recipe:
▢ Oreo cookies, crushed or Oreo Crumbs
▢ white chocolate chips
▢ cream cheese
▢ granulated sugar
▢ sour cream
▢ vanilla extract
▢ fresh or frozen raspberries
▢ white chocolate
▢ vanilla or white chocolate instant pudding mix
▢ powdered sugar
Large Roasting Pan
White Chocolate Curls
Easy Bath Cheesecake Wrap
Springform Pan Set
Oreo Medium-Small Crumbles
KitchenAid Stand Mixer – 5 Quart
How to Make White Chocolate Raspberry Cheesecake Just Like The Cheesecake Factory
➊ As with all cheesecake recipes, it is so essential to first bring all of the cold ingredients to room temperature before mixing. This is the most crucial step in making a smooth and creamy cheesecake that can compete with a Cheesecake Factory Cheesecake. It also prevents cracks forming on the top of the cheesecake.
➋ Bake the cheesecake in a water bath. Yes, it’s a little bit of a hassle. But the extra step is totally worth it! Your efforts will be rewarded with an unbelievably smooth, creamy, perfectly baked cheesecake texture all the way through. Once cooled it will slice like a dream and won’t crack on top.
➌ Make the raspberry swirl from scratch, as written in this recipe. Don’t try to take a shortcut and use store-bought sauce or jam. I promise, it’s totally worth the extra effort to go homemade!
Why Does Cheesecake Need a Water Bath?
Here are some of the benefits of baking a cheesecake in a water bath:
✓ Helps to prevent cracking on the top.
✓ Promotes even baking throughout the cake (prevents a jiggly, unbaked center).
✓ Helps to create a soft and smooth, creamy texture throughout the cake.
✓ Cheesecake needs moist heat to prevent a rubbery texture (thanks to all those eggs).
What could happen to a cheesecake baked with NO water bath:
✖ Curdled texture from baking too quickly.
✖ Cracks on the top.
✖ Uneven baking. In other words, some parts will runny (under-baked) and others will be rubbery (over-baked).
Tips for the Perfect Cheesecake
✓ Use real, full fat cream cheese that comes in the shape of a brick. Don’t use cream cheese spread, reduced fat cream cheese, or neufâtel cheese.
✓ You really do need to bring all of the cold ingredients to room temperature before mixing. This helps them to incorporate better, which makes the texture smoother. And it also prevents over-mixing the eggs, which helps prevent cracks and weird air pockets in the cake.
✓ Bake the cheesecake in a water bath. Scroll up if you missed this part of the post.
✓ Allow the cheesecake to cool in the oven for a full hour– don’t cheat! This helps the cheesecake finish baking completely without overbaking, so that you have a perfectly consistent texture all the way through. It also helps prevent cracking on the top of the cheesecake, since cracks often occur when the cheesecake changes temperature too quickly (for example, going directly from the hot oven to room temperature or colder).
✓ Use a springform pan. While it’s not 1000% necessary, it’s incredibly convenient. A cheesecake is more custard than cake, and a springform makes it possible to remove the cake from the pan in tact (an otherwise nearly impossible feat).
How to Make the Perfect Whipped Cream for Cheesecake
This is my favorite recipe for stabilized whipped cream. It’s quick, easy, doesn’t deflate, and pipes beautifully. I make it all the time to go with my favorite desserts!
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 3 teaspoons vanilla extract
- 2 tbsp instant pudding mix, vanilla flavor
- Chill the bowl and whisk attachment of a stand mixer in the freezer for 10 minutes (I strongly suggest using a stand mixer rather than a hand mixer. If you DO use a hand mixer, be sure to use a large, deep bowl).
- Pour all of the ingredients into the stand mixer fitted with the whisk attachment on high for 5 minutes or until stiff peaks form.
- Spread, pipe, or dollop! Keep stored in a covered container in the refrigerator.
- 26 Oreo cookies, crushed (about 2 cups)
- 1/4 cup butter, melted
- 1-1/2 cups white chocolate chips
- 1/2 cup heavy cream
- 4 (8-ounce) packages full fat cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup sour cream, room temperature
- 2 tablespoon all-purpose flour
- 2 teaspoons pure vanilla extract
- 4 eggs, room temperature
- 12 ounces fresh or frozen raspberries
- 1/3 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 2 ounces white chocolate
- 1 batch homemade whipped cream (see the post)
- Mix together the Oreo cookie crumbs and the melted butter.
- Press crust mixture into and up the sides of a 9-inch springform pan. Preheat oven to 325 degrees F. Bake crust 8-10 minutes.
- Add the raspberries and sugar to a medium saucepan over medium heat. Make a slurry with the cornstarch and the water, and then add the slurry to the saucepan.
- Stir and bring to a boil. Allow to boil for about 5 minutes, stirring occasionally. If desired, strain through sieve to remove the seeds.
- Heat the heavy cream to boiling in the microwave or over the stove. Remove from heat and add the white chocolate chips. Set aside and allow the chips to soften.
- In a small bowl, mix together the flour and sugar. Add the sugar mixture and the softened cream cheese to the bowl of a stand mixer and mix well.
- Add the eggs, beating on low speed just until combined.
- Mix in melted white chocolate mixture, vanilla, and the sour cream.
- Pour half of the filling into crust. Spoon half of the raspberry sauce over the filling and swirl it with a toothpick.
- Add remaining filling and then spoon the remaining sauce. Swirl with a toothpick.
- Bake for 60 minutes in a water bath. Turn off oven and crack the oven door open. Let the cheesecake cool for 1 hour in the oven before removing.
- Cool completely at room temperature and then chill for at least 8 hours.
- Top the cheesecake with homemade whipped cream (see the post) and white chocolate shavings.
Serving Size: 1
Amount Per Serving:
Calories: 502Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 97mgSodium: 194mgCarbohydrates: 62gFiber: 3gSugar: 50gProtein: 6g