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4.91 from 113 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 minutes
Cook Time1 hour
Cooling Time6 hours
Total Time7 hours 15 minutes
Course: Cake
Cuisine: American
Servings: 10 -12 servings
Author: Amy Nash

Ingredients

Crust

  • 26-30 Oreo cookies finely crushed (about 2 cups)
  • 1/4 cup salted butter melted

Filling

  • 1 1/2 cups white chocolate chips
  • 1/2 cup cream or half-and-half
  • 32 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1/3 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
  • 1/3 cup water
  • 2 Tablespoons granulated sugar
  • 3 teaspoons cornstarch

Topping

  • 2 ounces white chocolate grated or shaved for sprinkling on top
  • 1 1/4 cups heavy cream
  • 1/4 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.
    26-30 Oreo cookies, 1/4 cup salted butter
  • 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.
    12 ounces fresh or frozen raspberries, 1/3 cup water, 3 teaspoons cornstarch, 2 Tablespoons granulated sugar
  • 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.
    1 1/2 cups white chocolate chips, 1/2 cup cream or half-and-half
  • Beat cream cheese with an electric mixer until creamy and smooth. Add sugar, sour cream, and flour, mixing well.
    32 ounces cream cheese, 1/3 cup sour cream, 2 Tablespoons all-purpose flour, 1 cup granulated sugar
  • Add eggs, beating on low speed just until combined.
    4 large eggs
  • Mix in melted white chocolate and vanilla extract just until combined.
    2 teaspoon vanilla extract
  • 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.
    1 1/4 cups heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, 2 ounces white chocolate

Nutrition

Calories: 978kcal | Carbohydrates: 77g | Protein: 13g | Fat: 71g | Saturated Fat: 40g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 547mg | Potassium: 406mg | Fiber: 3g | Sugar: 62g | Vitamin A: 2137IU | Vitamin C: 9mg | Calcium: 217mg | Iron: 4mg

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