White Chocolate Raspberry Cheesecake

4.91 from 101 votes

White Chocolate Raspberry Cheesecake

This Copycat Cheesecake Factory White Chocolate Raspberry Cheesecake is better than the original! This step-by-step cheesecake recipe is super easy to follow, giving you a fail-proof slice of your favorite treat, made fresh right at home for a fraction of the cost! Perfect for holidays and special occasions, or just because!

Prep Time15

Cook Time1

Cooling Time6

Total Time7 15

Course: Cake

Cuisine: American

Servings: -12 servings

Calories: 978kcal

Author: Amy Nash

Ingredients

Crust

26-30 Oreo cookies, finely crushed (about 2 cups)
¼ cup salted butter, melted

Filling

1 ½ cups white chocolate chips
½ cup cream or half-and-half
32 ounces cream cheese, softened
1 cup granulated sugar
⅓ cup sour cream
2 Tablespoons all-purpose flour
2 teaspoon vanilla extract
4 large eggs, room temperature

Raspberry Swirl

12 ounces fresh or frozen raspberries
⅓ cup water
2 Tablespoons granulated sugar
3 teaspoons cornstarch

Topping

2 ounces white chocolate, grated or shaved for sprinkling on top
1 ¼ cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 325°F.
Combine crushed Oreos and melted butter in a bowl and mix until evenly moistened. Press the crumbs into a tall 9X3-inch springform pan to form a crust on the bottom and sides. Bake crust 8-10 minutes.
Combine raspberries, water, sugar, and cornstarch in medium saucepan over medium heat. Cook and stir until thickened and boiling, about 5 minutes. Strain through wire mesh strainer.
Melt white chocolate chips and cream or half and half in the microwave in short 20-second bursts, stirring between each burst until melted and smooth.
Beat cream cheese with an electric mixer until creamy and smooth. Add sugar, sour cream, and flour, mixing well.
Add eggs, beating on low speed just until combined.
Mix in melted white chocolate and vanilla extract just until combined.
Pour half of the cheesecake filling into the crust crust. Dollop half of the raspberry sauce (about 3 tablespoons) over the batter and swirl with a skewer or knife.
Add remaining batter and then dollop the remaining sauce. Swirl.
Bake 60 to 70 minutes with a pan of water on the rack below the cheesecake until set. Turn off oven and crack the oven door open. Let the cheesecake cool for 1 hour in the oven before removing. Let cool another hour at room temperature. Transfer to the fridge and chill for 3-4 hours until completely set.
Beat heavy cream, powdered sugar, and vanilla extract until they reach stiff peaks. Sprinkle the cheesecake with the white chocolate shavings, then pipe the whipped cream in decorative swirls around the edges to finish.

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