Creamy White Chocolate Raspberry Cheesecake, complete with a homemade chocolate cookie crust and fresh whipped cream. This one is a showstopper!
White Chocolate Raspberry Cheesecake Recipe
Hello from the coffee shop! I’m currently sitting here in Hamburg, sipping a macchiato, and eating the most incredibly delicious almond croissant. Not bad for a Friday… not bad at all 😉 How’s your morning so far? Any exciting weekend plans?
When I was in my early 20’s I spent a few years working at The Cheesecake Factory. It was a really fun, high paced job, and it quickly developed me into a (self-proclaimed) cheesecake connoisseur. I should probably note I didn’t work in the bakery – or gain access to any top secret recipes (I wish!) – but still, my time spent there definitely helped spark my intense love affair with creamy cheesecake.
Question for you: What’s your favorite cheesecake flavor?
Today I’m very excited to be sharing with you my favorite flavor: White Chocolate Raspberry Cheesecake!
I’m going to walk you through exactly how to make it, but first… can we just take a second to soak in this beauty?! ↓↓↓ That raspberry swirl is hypnotizing.
Alright my friend, let’s get down to details. This cheesecake is made up of 4 parts: the chocolate Oreo cookie crust, the creamy white chocolate filling, the fresh raspberry swirl, and the homemade whipped cream. I know that probably sounds like a lot of steps, but each one is quite easy and straightforward. Plus, I’m going to talk you through each one, and am always here if you have additional questions. You can totally do this!
Ready?
This recipe begins with the crust and so that is also where we will begin. To make the crust you will need melted butter and crushed Oreo cookies. Yep – just two ingredients! You do not need to remove the cream from the center of the cookies. Simply place them in a blender or food processor and pulverize them into small crumbs. Once they’re crushed, you will combine them with the melted butter and then press this mixture into your prepared pan. And that’s that. You just made a homemade cheesecake crust!
Before we move on, let’s discuss preparing your pan for a hot second. If this is your first rodeo baking a homemade cheesecake, there are a few important things you need to know:
- You must use a springform pan for this recipe. If you do not own one and need a good place to start, feel free to click here and check out the one I’ve been using for years.
- This recipe calls for a water bath. A water bath is the term bakers use when they place a baking pan (in this case, our cheesecake pan) into a larger pan that’s been filled with hot water. Taking this extra step helps insulate the pan from direct heat on all sides while it bakes. The water bath method helps your cheesecake bake gently, ensuring the finished product doesn’t burn, curdle, or crack. It also helps the cheesecake maintain its silky smooth texture. When it comes to choosing a pan for your water bath, choose one that is as tall as the cheesecake pan and large enough to leave a few inches between the cheesecake pan and the outer rim – you want enough room for the water to circulate easily. When you’re ready to make your water bath, here’s what you do: Adjust an oven rack to the middle position. Preheat oven to called for temperature. When the oven is preheated, carefully (using an oven mitt) pull out the middle rack and place your large pan on it, fill the pan halfway with hot water, then place the filled cheesecake pan in the center of the water bath. Slowly slide the rack back to its full inserted position, close the door, and bake the cheesecake according to instructions.
- Since this recipe uses a spring form pan, it is essential to wrap the pan in heavy-duty tin foil to avoid water seeping in. I wrap my pan from every possible angle pressing the foil in and around to prevent a soggy crust. I use my extra large skillet as a water bath and it works great. If you’d like a visual of this, please check out my lemon blueberry swirl cheesecake post.
- You’re going to leave the cheesecake pan in the water bath, even after you turn off the oven. You’ll take the cheesecake out of the water bath once it has been removed from the oven.
Time to talk about the filling. You’re going to need cream cheese, sour cream, eggs, egg yolks, sugar, flour, vanilla extract, fresh lemon juice, and high-quality white chocolate.
Important:
- The cream cheese MUST be very soft before you begin assembling this recipe. I typically leave my blocks of cream cheese out on the counter for at least two hours before I plan on baking.
- You should also bring your eggs and sour cream to room temperature. Cold ingredients will not incorporate evenly. Batters made with cold ingredients don’t come together smoothly, so be sure to take the extra step and bring them to room temperature.
- As for the chocolate, it will need to be melted and slightly cooled, about 10 minutes or so should do the job. I recommend using a white chocolate you know melts well. I used Lindt white chocolate with great results (and I promise I am not getting paid to say that!).
The raspberry swirl sauce is our next step. You will need a small food processor (or blender) to blend the the raspberries smooth. Then you’ll press this mixture through a fine mesh strainer, getting rid of the seeds and pulp. Add in a little sugar, and you’re all done. To swirl, you’ll dollop the raspberry mixture on top of the unbaked cheesecake batter by the spoonful, then use a skewer to swirl. I don’t recommend swirling to much, or the end result will look messy.
The final step is the whipped cream, and it is completely optional. I know some people are not a fan, so feel free to skip this part; the cheesecake is definitely delicious enough on its own. If you do plan on making it, the “recipe” I use is a simple and straightforward method that calls for heavy cream, confectioners’ sugar, and a dash of vanilla. You will need a stand mixer fitted with a whisk attachment or a handheld electric mixer to reach the proper consistency. I recommend making the whipped cream right before serving, and adding it on top of the cheesecake at the very last minute. Otherwise, it will begin to melt and make the presentation look sloppy.
More White Chocolate Raspberry Recipes:
I love that this white chocolate raspberry cheesecake can be made ahead of time and frozen until needed (minus the whipped cream, of course). So convenient! I also love that it fools all of my friends into thinking it’s from some fancy bakery. It’s seriously such an impressive dessert!
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥
White Chocolate Raspberry Cheesecake
Prep
Cook
Inactive
Total
Yield 9" Cheesecake
Creamy white chocolate cheesecake swirled with raspberry on top of a homemade Oreo cookie crust!
Ingredients
For the Oreo Crust:
- 24 Oreo cookies
- 1/4 cup unsalted butter, melted
For the White Chocolate Cheesecake Filling:
- 3 bricks (24 ounces) full-fat cream cheese, VERY soft
- 1 cup (8 ounces) full fat sour cream, at room temperature
- 3 large eggs + 2 egg yolks, at room temperature
- 1 and 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup fresh lemon juice
- 8 ounces white chocolate, chopped, melted and slightly cooled
For the Fresh Raspberry Swirl:
- 3/4 cup fresh raspberries
- 3 tablespoons granulated sugar
For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla
Instructions
Prepare the pan:
- Preheat oven to 325 degrees (F). Wrap a 9" springform pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.
For the Oreo Crust:
- Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.
For the White Chocolate Cheesecake Filling:
- Beat the softened cream cheese and sour cream in a blender until completely smooth, scraping the sides and bottom of the container as needed. You want this mixture completely smooth before adding anymore ingredients!
- Add in the eggs, egg yolks, and sugar and pulse until combined. Add in the vanilla and pulse for another 10 seconds. Don't over mix!
- Using a rubber spatula, fold in the lemon juice, then fold in the melted white chocolate.
- Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula.
- Top with the raspberry swirl.
- Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath (see post if you need more information on this).
- Place cheesecake in preheated oven and bake for 1 hour and 30 minutes.
- Turn the oven off and let the cheesecake sit for 45 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly in the center.
- Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking.
- Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to eat, simply slice, top with a dollop of whipped cream, and serve!
For the Raspberry Swirl:
- In a small food processor or blender, puree the raspberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon the raspberry mixture on top of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl the mixture as much or as little as you'd like. Bake cheesecake as directed above.
For the Whipped Cream:
- Place the heavy cream in a stand mixer fitted with the whisk attachment and beat on medium-high until semi-stiff peaks begin to form. Reduce the speed to low and add in the confectioners' sugar and vanilla and beat for another minute or so. Dollop on top of cheesecake slices right before serving, or place in the refrigerator until needed. Keeps for 48 hours.
Notes
Recipe was updated 4/1/2019
Courses Dessert
Cuisine Cheesecake
Nutrition Facts
Serving Size 1 slice of cheesecake
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Louise Delray says
March 15, 2016 at 7:13 amI can’t believe how perfect this came out. Everyone really did think it was from a bakery. 10 points for taste, texture, and presentation. Thank you!
bakerbynature says
March 16, 2016 at 10:28 amYay! So happy to hear it, Louise!
Alaina @ A Not So Quiet Kitchen says
April 5, 2016 at 7:04 amThis looks amazing!! What a great combo of flavors!! Cheesecake is one of my favorite things to bake and this one looks too good to pass up, love the Oreo crust! 🙂
bakerbynature says
April 5, 2016 at 2:21 pmThank you, Alaina! We love this cheesecake and I hope you do, too!
LORI says
April 19, 2016 at 1:04 amAfter you take it out of the oven, do you take the pan off or wait until it cool after 20 minutes? Also, thanks for sharing. -Lori
Coco says
April 27, 2016 at 1:31 pmHi,
Could you tell me if Philadelphia cream cheese would be good for this receipe? And you Need 24 oz creem chese, right?
Thank you!
Coco
bakerbynature says
April 28, 2016 at 1:21 amHi Coco! Yes, Philadelphia cream cheese will work! Just use the blocks, not the tubs.
Coco says
April 28, 2016 at 1:07 pmThank you so much for your quick reply! I suppose blocks are more firm, but I don’t think we have them in Europe 🙁 Should I use more flour or less sour cream if I only get tubes? Thank you! I really love how your recipe looks like and would love to try it out!
Lisa says
May 11, 2016 at 8:27 pmWould This recipe work with a cupcake pan?
bakerbynature says
May 16, 2016 at 12:34 pmHi Lisa. I’ve never tried baking these as cupcakes, so I’m not sure. You’d definitely need to adjust the baking time if you try it that way. I’d start checking them around 25 minutes. If you give it a go, I’d love to hear how they turn out 🙂
Camille says
August 10, 2018 at 12:34 pmHi Lisa,
I just recently posted my comment on the this recipe (Camille) and I made them into cupcakes. They turned out great! See my comment below.
Camille 🙂
Janie Langton says
May 20, 2016 at 5:41 pmJust made this yesterday and it was very good. Looked beautiful and tasted like I hoped it would but in the centre of the cake it didn’t seem to be fully baked. I followed the instructions to a T and am wondering if you have any idea why it would have needed more time? The only thing I thought of was that it was baked on my confection setting in my oven.
bakerbynature says
May 20, 2016 at 7:05 pmHi Janie. I’m so happy to hear to hear your cheesecake baked up beautifully 🙂 Can you explain what a confection setting is? I’m unfamiliar with that term.
Nechama says
May 29, 2016 at 7:47 pmHey! i am interested in trying this recipe. was wondering if you think it could be made in a 9*13 inch pan and cut into bars?
Michelle says
June 6, 2016 at 8:05 pmI would really like to make this, however I can’t have any gluten so I’m wondering if the flour is really needed and what is does if it is so I can substitute something else for it. Thanks!!!!
Jess says
June 27, 2016 at 5:26 amThis recipe is flawless! Everyone kept joking and said I bought it at the store because it was so perfect looking and tasted even better! Thanks for the awesome recipe!
kassie says
July 3, 2016 at 2:07 amHave you ever skipped the raspberry steppe and tried seedless jam??
Tonya Moreland says
November 8, 2016 at 7:42 pmI made this using a raspberry pastry filling that I buy to put in my cupcakes and it turned out great
S says
July 21, 2016 at 2:00 pmHi, I don’t have a non stick spray so can I just butter the springform pan instead?
bakerbynature says
July 21, 2016 at 2:02 pmYes that will work 🙂
S says
July 22, 2016 at 4:22 pmHi again, thank you for the answer. Also, here in Sweden there’s no cream cheese blocks, there’s just spread. Is that okay? Will it still work?
S says
July 22, 2016 at 5:39 pmOne last question I have before I can make this… can I beat the cheesecake filling ingredients in a stand mixer or food processor? I would do it in a blender, but mine just broke.. hoping for a fast answer since I’m making this today.
xx
bakerbynature says
July 22, 2016 at 5:51 pmYes, both would work! Just make sure your cream cheese is nice and soft before blending.
S says
July 25, 2016 at 12:32 amthank you thank you thank you! just have to tell you the cheesecake was amazing, and loved by everyone. great recipe, turned out better than expected. will definitely be making this many times in the future! 🙂
Kristina Gade Sørensen says
July 24, 2016 at 8:02 pmHi, this cake looks amazing, and I would like to make it for at family party, but have to make it in advance. Is it possible to freeze a cheesecake like this, and defrost it the day before with a good result?
bakerbynature says
July 24, 2016 at 8:21 pmAbsolutely, Kristina! You can freeze this cheesecake, minus the whipped cream, for up to two months. Just give it a full day to defrost.
Michelle says
August 2, 2016 at 3:38 pmThis recipe looks great! Do you think I could use strawberries instead of raspberries?
bakerbynature says
August 2, 2016 at 3:51 pmHi Michelle! Thank you! I don’t think strawberries would puree as well as raspberries.
Mellissa says
August 9, 2016 at 8:02 amHi do u put the raspberries on before you start the baking process or after got a bit confused with the instructions.
Thank you
Anna says
September 9, 2016 at 3:10 pmHi! I’m making this for a dinner tonight, and it won’t have time to refrigerate for 6 hrs. Is there any way could minimize this? Maybe freeze for a few minutes in replace?
Can’t wait to try it out.
bakerbynature says
September 9, 2016 at 3:57 pmHi Anna. The cheesecake may be too soft to cut if you don’t chill it long enough. I would suggest chilling it in the fridge for at least 4 hours, then maybe placing it in the fridge for a hour or so.
Safaa says
October 14, 2016 at 3:41 pmHi
Thank you for sharing this outstanding recipie
But is it ok to use freezed raspberry
I am planning to make this for my husband birthday so I was asking if freezed raspberry would work too ?
bakerbynature says
October 16, 2016 at 6:28 pmHi Safaa. You can definitely use frozen raspberries to make the raspberry puree 🙂
Hala says
October 16, 2016 at 12:04 pmHi.
Are 30 min enough for the cheesecake to cool before refrigerating? I guess it needs couple of hours because if we try to wrap a warm (if not hot) cheesecake, the wrap will have steam and it will never dries out.
bakerbynature says
October 16, 2016 at 12:11 pmHi Hala. You’ll cool the cheesecake first in the oven for 45 minutes, then another 30 minutes on the counter before placing it in the fridge. It shouldn’t be hot at this point, but if it is, feel free to let it sit another 15 minutes before wrapping 🙂
Araceli says
November 24, 2016 at 2:05 amHi! I’m making this cheesecake and wanted to know how big is it supposed to be. I’m not using springform pan since I’m making them for friends and relatives I’m using the disposable aluminum pans. Would that work?
bakerbynature says
November 24, 2016 at 10:50 amHi Araceli. It’s supposed to be 9″ and baked in a 9″ springform pan. I’ve never tried baking this in disposable aluminum pans, so I cannot say how it will work.
Kim says
December 10, 2016 at 6:39 pmMy pan is 10.25″. I have it in the oven now. Suggestions on how to change the cook time? Also, my filling was very runny, will it be okay?
bakerbynature says
December 12, 2016 at 2:16 pmHi Kim. I’ve never baked this in a larger tin, but I think you may need to cut back on the cook time by 10 minutes or so. How did it turn out?
Katia says
November 25, 2016 at 4:02 amHi Ashley!
I’ve made this cheesecake and it is good. Baked with two layers of raspberry puree and without water bath and it turns out beautiful.
Thank you!
Marion says
December 8, 2016 at 6:41 pmNot sure if cooked. Melted butter in the bottom of the tin foil. Does that mean it leaked.
Sue says
December 15, 2016 at 4:37 pmDo you melt your chocolate in microwave and how many minutes do you put it in.We only have the 100g bars is 21/2 bars enough? Making it for family supper. Looks delicious.
Britt says
December 15, 2016 at 8:58 pmSo no need to bake the crust before adding filling?
Thanks!
bakerbynature says
December 15, 2016 at 9:23 pmThat’s right 🙂
Judy says
December 30, 2016 at 3:30 amThis cheesecake came out just like the picture! It was relatively easy to put together and tasted great. So creamy with just the right amount of tart. I did substitute 8 oz of marscapone for 8 oz of cream cheese because I had it on hand. I used trader Joes chocolate joe joes for the crust and they worked great. I didn’t make the whipped cream and it didn’t need it. This is a winner recipe. Thanks! I will be making it again. Just perfect.
Mona says
December 30, 2016 at 6:37 amHi. Im planing to make this for my sister’s birthday tomorrow 🙂 i have a niece who’s allergic to Raspberries (berries in General) , can i use Cherries instead?
Mona says
December 31, 2016 at 12:21 ami made it with home made Cherry Jam (minus the pieces), it came out very well. thanks for the lovely recipe.
Yangchen says
January 3, 2017 at 6:34 pmOmg I made cheese cake for the first time and it came out so so good.big thank you for the recipe.loved it…
Gabi says
January 10, 2017 at 12:35 amFAIL FAIL FAIL
Not a flawless recipe. I was skeptical about sub,edging the tin foil wrapped springform in water, so I double wrapped it with heavy duty tin foil. WATER SEEPED THROUGH SOMEHOW. SOGGY CRUST AND CHEESECAKE RUINED.
Jeff says
November 22, 2017 at 1:28 pmwhen wrapping the spring-form pan, it’s best to use a single piece of aluminum foil, so the 11″ doesn’t really work well. I suggest getting some 18″ and save yourself some trouble.
Niecy says
April 4, 2018 at 11:51 amI no longer use foil because no matter what size foil I used there was an issue with leakage. I now use a larger round 10 inch cake pan to place my springform pan inside. I then place both in water bath and NO issues. Hope this helps.
Rosa says
January 22, 2017 at 1:38 pmI was wondering if I make this in a 6inch pan could I just use 2/3 of the original measurements? Made it before in a 9inch it was amazing!! Water did seep through my foil tho 🙁 X
Carla says
February 7, 2017 at 4:36 pmIm from chili and here we dont have sour cream, how can i substitute? Is there any ingredient?
bakerbynature says
February 7, 2017 at 5:31 pmYou could try subbing full-fat Greek yogurt 🙂
Melanie says
February 16, 2017 at 9:58 pmHi! This looks delicious. I am planning on making it tomorrow. Can I use my stand mixer to make the cheesecake filling instead of a blender?
Thanks!
bakerbynature says
February 17, 2017 at 1:28 amDefinitely! Just be sure to use your whisk attachment 🙂
Katharina says
March 12, 2017 at 7:41 pmMade this cheesecake today, i made a few before but never with a waterbath. I wrapped my mold in so much foil but my bodem was all wet when i took it out.. Is there something i can do? Found it such a waiste to throw away..
Tammy basham says
March 22, 2017 at 5:16 pmI thought next time I’ll put a baking bag over the bottom before i wrap it in foil. It leaked on me also and it was very upsetting and I made a seperate one without the water bath and the top browned too much. It’s cooling now haven’t tried it yet.
Marcela says
May 5, 2017 at 3:01 pmI’ve used a turkey bag in place of foil and it worked really well!
bakerbynature says
May 8, 2017 at 12:43 pmThat’s a brilliant idea, Marcela!
Jeff says
November 22, 2017 at 1:31 pmtry using 18″ aluminum foil instead. I had the same issue with the 11″ on my last cheesecake.
Madison says
March 29, 2017 at 6:38 amVery crucial step needed for rookie bakers that was not included: DO NOT remove the outer spring pan while cooling!! My whole cheesecake fell apart on my counter after I took it out of the oven. I should have known 🙁 I saved about half of it, but at that point it doesn’t look nice at all.
Katie Ryan says
April 9, 2017 at 4:19 pmDo you leave the cookies whole? You don’t take the filling out?
bakerbynature says
April 9, 2017 at 4:57 pmYes, you leave the cookies whole!
Rachel says
April 13, 2017 at 4:52 pmHi, if we decide not to use the water bath do you think we should adjust cooking time/temp so that it doesnt brown too much on top? Cant watit to try this recipe!
bakerbynature says
April 13, 2017 at 8:37 pmHi Rachel. I’ve never tried baking this without a water bath, so it’s hard to say what the outcome will be. I’d recommend keeping an eye on it, and placing a piece of tin foil on the top of the pan if it looks like it’s beginning to brown 🙂
plasterer bristol says
May 16, 2017 at 5:27 pmone of my all time favs this. Thanks for sharing. Simon
Marcela Brindley says
May 22, 2017 at 4:15 pmThe lemon nicely brings out the flavour of the raspberry but over powers the white chocolate. Next time I think I will try without the white chocolate and use a regular graham cracker crust. Thanks for the recipe!
Theresa says
May 30, 2017 at 2:28 amThank you for sharing your recipe, I made it for our family cookout and it was a big hit, so very good. I was wondering if you could use dark chocolate instead of the white chocolate? I love dark chocolate with raspberry.
Kenzo says
June 3, 2017 at 8:17 ami havent used a water bath but have followed the rest of the recipe to a T so im hoping it comes out ok!!
Its for a dinner party and first time ive made it
Kim says
June 28, 2017 at 7:28 pmI absolutely love this recipe!!! I really appreciate how thorough you are in your instructions. I had made a cheesecake in the past with a different recipe elsewhere and it turned out cracked and the crust didn’t stay together. I followed your recipe to the T, including exact timing in the oven, and my cheesecake turned out so perfect. Thank you!! You are quite the expert lol
Ondie Held says
July 6, 2017 at 11:40 pmSo I’m fairly new to making cheesecake and this was my first one that is baked. It took me two tries to do it since my first attempt failed miserably lol. I tried the foil wrapped pan method the first time and water seeped in 🙁 major bummer. I went to the comments to see if there was any advice in there and spied the comment from the woman who suggested using a turkey oven bag. GENIOUS!!!!!!!!! I let mine sit on the counter for an hour since it was still warm after 30 minutes and it came out absolutely perfect!! I wish I could post a picture.
Anne Heinonen says
August 10, 2017 at 4:57 pmMy 8 year old grandson wanted cheesecake for his birthday cake. My daughter made this and it was delicious!! I thought she had bought it, so I teased my grandson and asked if he helped his mom make it. I was quite surprised when he said “yes, I crushed the Oreo’s”! I am making this for my co-worker’s birthday Monday.
Sinthia says
August 16, 2017 at 2:11 pmHello! Your Cheesecake looks amazing! I know it’s been a while since the recipe was published but I hope you can answer a question, how much ml is the cup you use? Thanks 🙂
sinthia says
August 17, 2017 at 9:50 amHi, I live in Sweden so I’m not used to cup measurement. How much ml is the cup you used for this recipe? Thanyou! 🙂 /Sinthia
Gina says
August 19, 2017 at 11:04 pmThe instructions were entirely confusing and it was everywhere. I wished it was more detailed with moww pictures.
bakerbynature says
August 20, 2017 at 3:30 pmHi Gina. What exactly did you find confusing about the directions? There are step by step directions in the order the recipe is made, but if I can help improve them further, please let me know.
Nichole Frische-Delaney says
September 10, 2017 at 1:36 pmI’m planning on making this cheesecake after Hurricane Irma passes us by and we get our power back and the stores reopen (I’m in Florida). Just concerned that 1/4 cup of lemon juice might be too much. Would leaving it out effect the texture at all? I wouldn’t think so, but I’m just a bit OCD!
Nirali says
September 13, 2017 at 2:11 pmLooks so good !! Is there any substitute of eggs in the Cheesecake ??
Marcie says
September 17, 2017 at 12:41 amI’m making this right now. I’ve made quite a few cheesecakes and I’ve never seen a recipe with an actual water bath. I’m trying it with a pan of water in the bottom of the oven that was heated before and placed in the oven the same time as the cheesecake. We will see how it turns out! I’m excited to try it!
Dorothy says
October 3, 2017 at 9:39 pmThis cheesecake is delicious. I bake often so I was very surprised my husband who does not care for cheesecakes kept asking me if I bought this cheesecake. I can’t wait until the cheesecake lovers in my family taste this cheesecake.
Agnes says
October 9, 2017 at 4:08 pmThank you for great recipe! I made it last night using philadelphia cream cheese. Its very good! This recipe is definitely a keeper, however need to reduce sugar next time, too sweet for me.
Ashley E Clark says
November 19, 2017 at 9:43 pmhow many people does this recipe feed?
Caroline says
November 22, 2017 at 6:49 pmIsn’t this recipe Ghiradelli’s – I found this recipe on the back of the white chcolate baking bar. There recipe says to add water to the melted chocolate. I’ve made several different kinds of cheesecake.
bakerbynature says
November 23, 2017 at 1:55 pmI’ve never seen their recipe, or used it, so I cannot advise on adding water to the melted chocolate.
Denise Rankin says
November 27, 2017 at 2:34 amI love this recipe! The best and prettiest cheesecake I’ve made so far. Everyone loved it on Thanksgiving. I posted a picture in the first section.
Briar says
December 1, 2017 at 5:52 amWhat is the serving size for this cheesecake? How many pieces should this be cut into? Myfitnesspal automatically told me 1 serving was 691 calories, but I don’t know what 1 serving is.
AJ says
December 23, 2017 at 3:12 amI am making this now. I used a blender and the consistency was good until I added the eggs. Now it is liquid instead of a more solid mixture. Is that ok?
Megan says
December 24, 2017 at 2:15 amHi I am wondering about the texture of the
Oreo crust…is it a hard crust or more of a soft
Chocolate cakey crust. I just took mine out of the
Oven and the chocolate has a soft texture I was not expecting. Thanks
Adriana says
December 29, 2017 at 6:39 amThe amount of raspberries suggested didn’t result in the same bold red marbling as in your pictures. If you’re working with dry winter berries, I’d suggest doubling the amount of berries used for the puree.
Jennifer says
December 30, 2017 at 7:27 pmHi there, I attempted today and am heartbroken. I followed your instructions to a “T”. My first time with hot water bath. You specified filling the pan halfway with water. This is too much because the spring form pan has to stay level and if it’s not water flows in!! Maybe a quarter of water in the underneath pan? Very disappointed! I was making this for a dessert for tonight. I perfected my raspberry swirl and then watched it wash away! . Anything I could have done let me know?
Jennifer says
December 30, 2017 at 7:38 pmOr maybe the directions need to say put cheesecake pan inside bigger pan… THEN fill bigger pan with water. THEN put in preheated oven. Otherwise the water displaced into the cheesecake… hard to calmly keep a heavy pan of water level when putting into a piping hot oven! Even with oven mitts!
trish says
January 25, 2018 at 7:03 pmWould any of the directions change if I wanted to make this in mini muffin pan instead? How many mini cheesecakes would your recipe yield? Thank you.
Catherine says
January 30, 2018 at 7:28 pmAmazing recipe. Tried this last week-end and it was a hit. The cheesecake is definitely worth waiting for complete cooling in the fridge – we tried it the next day and it was 10 times better than the night of!!
Barb says
February 4, 2018 at 11:13 pmWell… I made two big mistakes. I let the white chocolate get “too” cool. So it did not blend in, leaving lumps. And even though I thought I had wrapped the aluminum foil really well, a lot of water seeped in! So all in all, it didn’t turn out well. BUT… these were my mistakes & I WILL be trying again! Love your recipes
Lisa Gisclon says
February 23, 2018 at 2:05 amThis was AMAZING!!! I actually made one for a friend and forgot all of the sugar in the cheesecake batter (duh!). It was so good even without the sugar! The consistency was perfection-so creamy and cut really nice. The only thing I would add is some extra raspberry next time. Made a second one (with sugar) for the friend, which I’m sure will be even better…if that’s even possible! Ha. 😉
Trish says
March 25, 2018 at 5:22 pmHi! This recipe looks amazing. I can’t wait to try it but I was wondering if you could give the ingredients in grams instead of cups ? Thanks a lot!
Kay says
March 30, 2018 at 4:29 amDo you think I could sub rice flour for the wheat flour? I have an extreme wheat allergy… if there are any certain brands that you think would work best, I’d love to give it a go.
Patti williams says
March 31, 2018 at 10:42 pmOMG!! This is the third time I have made your recipe and it is perfectly scrumpdilicious!
I hope to get a slice this time
suzanne says
April 12, 2018 at 4:08 amI’m not sure what happened but I followed your recipe exactly and the batter was REALLY thin, so the swirl didn’t really swirl and it all sunk into the cheesecake, and the top of the cheesecake turned brown. So basically, I had a lot of issues with this recipe and the fact that it cost me a decent amount to make it makes it that much more frustrating. It’s cooling right now so my last hope is that it at least tastes good.
Sherry says
September 28, 2018 at 9:56 amDud it taste good? Mine browned too and I’m so worried about the taste. I’m making it for a friends birthday, so I won’t get to try it. I think the oven door needed to be cracked open on off for the 45 mins instead of keeping the door closed. I’ve never kept the door closed, but I did what the recipe said and it got brown on top and it cracked. Bummed.
Derya Deniz says
June 10, 2018 at 2:29 pmHi Ashley!
I tried your recipe exactly in all aspects except for the cheese, and white chocalete, I don’t know whether the ones I used are correct. The result is that the cake starts to swell after 30 minutes in the oven so that it even starts to slop over, and comes down and cracks once it cools down.
Could the oven temperature the reason? I own a rather poor oven, I cannot be sure whether it heats at 175 degrees C when I set it to 175 degree C.
Or the materials I used?
I live in Istanbul we have here the following which I used in the recipe:
1) A mild cream cheese called “labne” here, instead of cream cheese
2) Whipped cream prepared with half amount of milk instead of sour cream
Kind regards
Derya
Abbie says
July 26, 2018 at 5:03 pmI do not have a fine mesh strainer. Could i use something else to do the raspberry straining?
Denise says
July 31, 2018 at 1:05 amDid not realize it was national cheese cake day when I made this for an office party. I’ve made many cheesecakes, none “wowed” me or others quite like this one. It’s superb. I hate it when people say they tweaked it to the point of oblivion, but my eggs were really small (but fresh) so I added an extra yoke. Only deviation. I also doubled the crust using chocolate wafers I had on hand. I intended to use an 8 inch very tall springform pan and wanted the crust to go substantially up the sides. Of course it baked a lot longer, but was PERFECT. No cracks or craters. I used stabilized whipped cream piped on top and it looked spectacular. Everyone was amazed. Said it was the best cheesecake they’ve ever had. It was creamy and delicious. I’ll definitely make it again when I want to impress. Using the tall pan made for an impressive presentation. Thank you!
Camille says
August 10, 2018 at 12:32 pmAbsolutely loved this recipe! I used a combination of this recipe with another one to make cupcakes! I’ve never made a cheesecake before so this was my first one! Very well thought out recipe and very detailed! Thank you!
I made a couple changes. I made a Graham cracker crust instead of the oreo crust (my husband loves Graham crackers). I made the cheesecake filling according to your directions (came out perfectly)! I used a raspberry sauce that I buy online (comes in a bag to use for filling cupcakes and what not). For the cupcakes I used foil liners with white paper liners inside them. I baked them at 325° for 22 minutes total (turning pan half way through at 11 minutes). I did use a skillet pan with water on bottom rack of oven (underneath cupcake pan) to simulate the water bath (worked like magic). At 22 minutes I turned the oven off and opened the door a little and let the cupcakes sit for about 10-15 minutes (so they didn’t fall from temperature shock). I took them out and let them cool on a rack (30-40 minutes). Then refrigerated for about 5 hours. It worked out great!
Thank you so much for this recipe! My husband loves a personal cheesecake cupcake and these were an excellent recipe for it!
Elizabeth Lord says
August 17, 2018 at 6:54 pmI have made this cheesecake twice now and it was perfect both times! Extremely delicious and impressive. Both times I followed the recipe exactly as written. Yummy! I tried to include a picture of my results but didn’t have luck so you will have to trust me!
Katrina says
August 21, 2018 at 12:12 amThis was perfect! I made this for my friends birthday party at work and was showered with about 9 million compliments! I will definitely be making this again! Absolutely amazing!
Jeremiah says
August 22, 2018 at 1:15 pmI made this recipe and the cheesecake turned out perfectly…except when I took the foil off of the pan there was oil dripping out of the bottom of the pan and the crust was soggy. It was not water. It left puddles of yellow oil on my countertop. I have no idea what went wrong.
Rachele says
September 21, 2018 at 3:02 pmFirst time baking a cheesecake
I’m so glad I followed your recipe!
Everyone loved it
I was nervous at first that I over worked the batter and had to wait all day to cut into it!
The lemon juice was perfect to cut the sweetness and the tang from the raspberry swirl was delicious
Thank you!!!!
Lauren says
September 22, 2018 at 3:52 amHello. What does wrap the pan in foil mean?? Oj
Lauren says
October 15, 2018 at 12:38 amThis is my second time making this amazing cheesecake. The first time, I was a little nervous- but it was actually AH-MAZING!!! I have the 2nd cake in the oven now. So proud of myself!! Lol I can follow your easy directions and POW! I’m making these for family, friends and neighbors before I even know it! Thank you!!!
Caroline Davis says
November 8, 2018 at 6:10 pmHow would you go about freezing this? I’d like to prepare ahead for thanksgiving.
Tracy says
November 18, 2018 at 1:49 amCan you use store bought raspberry jam or preserves in place of the fresh raspberry puree in the recipe? Going to try this for Turkey day.
bakerbynature says
November 18, 2018 at 12:12 pmHey Tracey! Not 100% sure as I’ve never tried, but I think it could work. The jam swirl might be a little heavier, since store bought jams often contain a lot more ingredients than homemade, but that’s not always a bad thing!
Rose says
November 23, 2018 at 6:04 pmHi, I followed your recipe to a T and it is in the oven now, I am worried because when I added the melted, slightly cooled white chocolate to the batter it clumped up. I pulled modest of it out and remelted it then added it back I using the mixer and then it seemed to incorporate in the batter better. I hope that I didn’t ruin it by over mixing. I am serving it to the in-laws tomorrow.
Nadya says
December 24, 2018 at 12:26 pmHello! I’m excited to make this! Can I avoid the water bath and just bake the cheesecake at a low oven? And if so at what temperature and for how long?
Thank you!
Allison Swann says
December 24, 2018 at 10:11 pmCan i make this without the white chocolate or will i need to add something else to make up for it?
Iva MANDIC says
January 16, 2019 at 7:58 pmHi!
Di you think I can add small amount if rasberry sauce between the batter? Some recipes do it, but I oike more your so I am wondering if it will affect cheesecake. Also can I place sine chopped white chocolate onto the crust?
Thanks
Mandy says
January 19, 2019 at 10:28 pmI made this for my family at Christmas and they could not stop raving about it! The cheesecake came out moist, light yet rich, and so delicious! I was hesitant to use this recipe over one that had more reviews, but I’m so glad I did. I followed the directions step by step; When I realized I didn’t have a pan large enough to accommodate my springform pan, I crafted one using the oversized aluminum foil I bought specifically for wrapping the springform in, worked just fine! I used defrosted frozen raspberries for the puree which worked great (although I realized I still had to make the puree right after finishing the cheesecake – will definitely make puree first next time). I also used a white chocolate from the brand Green & Black’s, which I think added to the smoothness and taste. Thank you so much for posting this recipe with such detailed directions, I will definitely be making it again!
Debbie says
February 2, 2019 at 8:34 pmCan I use raspberry preserves instead of fresh raspberries
Z says
February 11, 2019 at 6:10 amHey! Just made this. But my cheesecake turned brown from the top and not red swirles like yours. It looks more Cakey from the top. Why is that?
Danielle says
March 28, 2019 at 9:42 pmI dont have a blender, can i use an electric mixer to blend the filling/cream cheese mixture?
bakerbynature says
March 29, 2019 at 12:26 pmYes!
Kathy says
April 27, 2019 at 6:07 pmWhat happens if i forgot to put the sour cream in.
Erica says
May 11, 2019 at 3:45 pmShould the sugar be melted into the raspberry mixture?