White Chocolate Raspberry Cheesecake
Its fancy, its rich and its worth it! We make a lot of cheesecakes and this is by far my favorites and I make for special occasions. This is also the one everyone remembers and is the most requested and did I mention how beautiful it is. Everyone will be impressed!
Equipment
- 1 9 inch spring form baking pan
- 1 piping bag
- 1 star tip
- 1 baking sheet
- aluminum foil
Ingredients
For the crust
- 1 ¾ cups chocolate cookie crumbs such as crumbled Oreo cookies (filling removed)
- 1/3 cup butter melted
For the filling
- 1/2 cup black raspberry preserves seedless recommended
- 1/4 cup water
- 4 8 ounce packages cream cheese softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 1 teaspoons vanilla extract
- 5 eggs room temperature
- 4 ounces white chocolate chopped into chunks
- optional garnish
- 2 ounces shaved white chocolate optional
For homemade whipped cream
- 2 cups heavy cream
- 1 teaspoon vanilla
- ½ cup confectionery sugar
Instructions
- Preheat oven to 475℉.
- Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.
- Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
- Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove any raspberry seeds, then let the strained preserves sit to the side to cool. Or, try to use seedless preserves.
- Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Blend the mixture just enough to incorporate the eggs.
- Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.
- Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.
- Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
- Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
- Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. (optional)
For homemade whipped cream
- Combine heavy cream, vanilla and confectionery sugar with a mixer on high until all whipped up and fluffy. Use a piping bag with a star tip to decorate the top.
Video
Notes
When buying the black raspberry preserves try to find one that is seedless.
This must be chilled before it is served, do not skip this step.
The black raspberry could be switched to red raspberry.
Save some of the raspberry preserves to have on hand to drizzle over the piped whipped cream.