White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
     For Christmas dinner this year, my mom and I decided that we would try something besides pie to bake. She had a craving for cheesecake, but I am not a huge fan of it. I did, however, find a recipe for white chocolate cheesecake online that I tweaked. I doubled the amount of crust (because Oreos are simply awesome). I used Guittard white chocolate chips due to their high cocoa butter content. Using a vegetable peeler, I made shavings out of 2 ounces of Ghiradelli white chocolate baking bar to top the cake with. What resulted was the richest, most heavenly cheesecake I have ever eaten. Be careful not to cut your slices too big; you only need a very small piece to feel satisfied. I was so stuffed that I actually left a couple of forkfuls on my plate, which is rare when it comes to dessert!
Crushing the Oreos;
I used a mallet and a freezer bag
 Oreo cookie crust
After swirling the raspberry jam
Cooling once out of the oven
White chocolate curls add some elegance to an already beautiful dessert.


White Chocolate Raspberry Cheesecake
Prep time
Cook time
Total time
Serves: 16
  • 2 cups Oreo crumbs (about 24 cookies)
  • 1 tablespoon white sugar
  • 6 Tablespoons butter, melted
  • ½ cup raspberry jam
  • 2 cups high quality white chocolate chips
  • ¼ cup whole milk
  • ¼ cup heavy cream
  • 3 (8 oz.) packages Philadelphia cream cheese
  • ½ cup white sugar
  • 3 large eggs
  • 1&1/2 teaspoons vanilla extract
  • ------------
  • white chocolate shavings for garnish
  1. In a medium bowl, mix together cookie crumbs, 1 Tbsp. sugar, and butter. Press into the bottom of a 9" springform pan.
  2. In a small saucepan over low heat, melt the chips with the milk and heavy cream. Set aside.
  3. Beat together the cream cheese, ½ cup sugar, eggs, and vanilla.
  4. Add the chocolate chip mixture to the cream cheese mixture and beat well.
  5. Pour half of mixture over cookie crust. Spoon ¼ cup jam over top. Pour rest of mixture into pan. Spoon remaining ¼ cup jam over top and swirl with a knife.
  6. Bake at 325 degrees for 60-65 minutes. The cake is done when the center is set or reads 160 degrees on a meat thermometer. Cool on wire rack. Cover with plastic wrap and chill in refrigerator at least 8 hours before removing side of springform pan.
  7. Garnish with white chocolate shavings before serving.

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