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White chocolate raspberry cheesecake is one of my favorite sinful indulgences. I try not to go overboard but for Thanksgiving this year I decided to make one. Above you will see all the ingredients pictured that you will need for this. The cheesecake takes some work, but it is well worth it. I have made many cheesecakes and will share some of my secrets with you as I go through the recipe.
The first secret is pictured above. I use a water bath to cook the cheesecake. As you can see from the picture, the springform pan fits into the roasting pan. This helps keep the cheesecake from splitting. I have tried several methods, and this works the best. As you will see later, I also place the cheesecake into a turkey-sized oven bag before placing it into the water bath. The keeps water from getting into the cheesecake.
The first step is to make the crust. This is super simple. I use double-stuff Oreos for my crust. I used 22 cookies. Pulse the cookies in a food processor as shown above. I then melt 2 tablespoons of butter in the microwave. Add the melted butter to the cookie crumbs and mix with the food processor.
Pour the cookie crumbs into a springform pan and press them into the bottom as evenly as possible as shown above. Place the pan and crust into the freezer while you prepare the filling.
In a food processor or mixer, add the cream cheese, sugar, salt, vanilla, and lemon juice and blend for 30 seconds. Scrape the sides of the bowl and mix for another 10 seconds.
Batter after adding eggs
Add eggs one at a time and blend just to incorporate after each egg. Do not over mix.
Double boiler set up
Add 2 inches of water to a saucepan. Place a metal bowl with a lip into the saucepan as shown above to create a double boiler. Turn on low heat to melt the white chocolate chips. Be sure to continuously stir the chips until they are completely melted.
Melted white chocolate.
Add the sour cream to the melted white chocolate to cool the chocolate down before mixing it into the batter. Add the sour cream mixture and raspberries to the batter and mix until blended.
Place the cheesecake in the turkey bag as shown above. Add 3 to 4 inches of water to the large roasting pan. I pre-heat the oven with the roasting pan and water. When the oven reaches 400 degrees, add the cheesecake to the water bath. Be very careful when doing this, the water will be hot. Cook the cheesecake at 400 degrees for ten minutes. Turn the oven down to 350 degrees and cook for another 55 minutes.
Take the cheesecake out of the water bath and remove the turkey bag. Let the cheesecake cool before covering it with plastic wrap and placing it into the refrigerator to cool. I prefer to refrigerate the cheesecake overnight.
White Chocolate Raspberry Cheesecake
- 10" X 3" Springform Pan
- Reynolds Kitchens Oven Bag – Turkey Size
- Food processor or large mixer
- Large Roasting Pan for Water Bath
- Measuring Cups
- large saucepan
- metal bowl with lip for a double boiler
- Wooden Spoon
- rubber spatula
- 4 eggs
- 3 pkgs Cream Cheese 8 oz.
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 11 oz white chocolate chips
- 1 tsp lemon juice
- 1 tbsp vanilla extract
- 1.5 cups sour cream
- 2 cups fresh raspberries
- Set out all equipment and ingredients to be sure you have everything needed. This is always a good idea to prevent a bad surprise during the cooking process. Preheat oven to 400 degrees.
- For best results, use a hot water bath to cook the cheesecake. I use a large roasting pan, a springform pan and Reynolds turkey bags to keep water out of the cheesecake. I have found this to be the best process to keep the cheesecake from cracking. Add 3-4 inches of water to the roasting pan and place it in the oven while the oven is pre-heating. You can add more water after placing the cheesecake into the bath if necessary.
- In a food processor, pulse the Oreo cookies into crumbs. Add 2 tablespoons melted butter and mix until incorporated.
- Press crumbs into a springform pan evenly as shown. Place pan in the freezer while preparing the filling.
- Add cream cheese, sugar, salt, vanilla, and lemon juice to a food processor fitted with a metal blade and mix until blended. Scrape sides of the bowl with a rubber spatula.
- When well mixed as shown, add eggs one at a time, and mix just until incorporated. Do not overmix.
- This is how the filling should look after the addition of the 4 eggs.
- Set up a double boiler. I use a large saucepan with 2 inches of water. and a metal bowl with a lip that fits the saucepan. See picture.
- Place the metal bowl into the saucepan, add the chocolate chips, and stir constantly. Use low heat to slowly heat the water.
- When the chocolate is completely melted, stir in the sour cream (I do this to cool the chocolate and add the mixture to the filling. Add the raspberries and mix until incorporated. It is important to not over mix!
- The final filling should look like the picture.
- Pour the filling into the springform pan containing the cooled crust. Carefully place the pan into a Reynolds turkey bag as shown. Open preheated oven and place wrapped pan into the water bath. Be sure the bag is folded up so water can not get into it. Be very careful not to burn yourself during this step. The oven, water bath, and pan will be VERY hot. Cook at 400 degrees for 10 minutes. After 10 minutes, turn the oven down to 350 degrees and cook for another 55 minutes. The cheesecake should jiggle just a little when moving.
- Carefully remove the cheesecake from the water bath and turkey bag. Turn oven off and let the water cool before removing it to prevent and accidental burn. The cheesecake will look like the picture. Let the cheesecake cool on the counter for about an hour. Place plastic wrap over the cheesecake and refrigerate overnight.
I hope you enjoy one of my favorite desserts. Please let me know if you have any questions or comments.
Owner – Sunshine Nutraceuticals LLC.