White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake was everywhere ten years ago, but the place I mostly remember eating it was at the bookstore coffee shop where it would either be stellar or stale depending on the time of day or from whom they ordered it. At some point I guess I had too many stale pieces because I eventually got tired of ordering it and forgot about it altogether. This week I was thinking about the good slices and wondering if I could make it at home. Well, of course! The question was, would it be as good as the coffee shop’s version?

White Chocolate Raspberry Cheesecake

To get started I looked at dozens of recipes and found three top contenders. There was one from Taste of Home via Country Woman. Another from allrecipes.com and one I saw in a lot of books and sites that had an extra two egg yolks. I knew that for whichever recipe I used, I would change it by putting it on an Oreo crust; and I was also determined to use a water bath to help keep the cake creamy and smooth. The Taste of Home Cheesecake already called for the water bath, so I decided to try it first with a couple of changes. I cut the sugar somewhat, used the lesser amount of white chocolate chips, and put the whole thing on an Oreo crust as planned. The cheesecake was on the sweet side, but very tasty! I also found it interesting that this recipe calls for whole white chips rather than melted chips. What happens is that some of them melt into the cake giving it white chocolate flavor and stability, while others stay in chunks.

White Chocolate Raspberry Cheesecake

So we liked this recipe overall. I’m probably going to try another one for comparison’s sake, but if you’re in the mood for a good cheesecake, this is an excellent choice.

Update: So far everyone really likes this and no one thinks it’s too sweet.

White Chocolate Raspberry Cheesecake
Prep time
Cook time
Total time
White Chocolate Raspberry Cheesecake
Recipe type: Dessert
Cuisine: American
Serves: 12
  • CRUST:
  • 2 cups crushed Oreos (about 24)
  • 1 tablespoon sugar (optional -- didn't really need it)
  • 4 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 2/3 scant cup sugar
  • 1/3 cup sour cream, at room temperature
  • 3 large eggs, lightly beaten and at room temperature
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white chips (I used Nestle)
  • 1/2 cup raspberry preserves, softened in microwave**
  • Sweetened whipped cream for garnishing
  1. Preheat the oven to 325 degrees F. Spray a 9 inch round springform pan with cooking spray.
  2. In a mixing bowl or in the food processor, combine the cookie crumbs, sugar and butter. Press onto the bottom of the pan. Set the pan on a large sheet of foil and bring foil up and slightly over the sides. Repeat with another sheet of foil to make the pan leak-proof. You’ll be putting it in water.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream. Using lowest speed of mixer, gradually add eggs just until combined. Stir in flour and vanilla, then fold in the chips. Pour the batter over the crust.
  4. Drop spoonfuls of raspberry preserves over the top and run a knife through to make swirls. I
  5. Place in a large roasting pan and add hot water to the roasting pan so that it comes up 1 inch up the sides of the springform pan.
  6. Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan and garnish with whipped cream.
The crust is delicious, but I think it would be fine without that added tablespoon of sugar. If you can’t find seedless preserves (my store always runs out), soften the preserves and push them through a sieve. You can also had an extra layer of preserves by filling the batter halfway, dotting with preserves, and topping with more batter.


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  1. Martha in KS says

    That’s a lovely cheesecake – my favorite dessert! I used a water bath only once & water seeped in. So now I usually end up with a few cracks on top, but they don’t bother me. I’ve learned to take it out of the oven when the center still is a little jiggly to end up with a creamy texture. I think the keys to baking a cheesecake are having all ingredients at room temperature & gently beating the mixture – which you noted in this recipe. Well done!

  2. says

    Yum! Love the swirls. I’ve made a raspberry cheesecake without the white chips before. Even in NYC, my SIL got her favorite White Chocolate Raspberry Cheesecake from a shop that was supposed to have great cheesecake and it wasn’t that good at all.
    This looks really good!
    Another “tip” I thought of with cheesecake, I learned from my chef friend is to add the eggs last and once they are added, you can’t get rid of any lumps. So room temp ingredients and minimal beating after eggs is right on. 😉

  3. d says

    Wow, looks yummy. I wish I had made this instead of the pumpkin cheesecake I made for tomorrow. This just looks so tempting!!

  4. says

    Love cheesecake and this looks delicious. I wish I liked white chocolate more. I was just thinking about the year the Easter bunny left me a white chocolate rabbit and how disappointed I was.

  5. karen says

    Gorgeous! I bought some yummy vanilla-bean specked white chocolate chips from Italy that will be perfect for this.

  6. says

    Yum!! This brings back memories for me. I have a recipe from one of those little Pillsbury recipe books from the 80’s. So tasty!!

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