Creamy White Chocolate Raspberry Cheesecake, complete with a homemade chocolate cookie crust and fresh whipped cream. This one is a showstopper!
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?
MY RECENT VIDEOSWhen 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 half way 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. Other wise, it will begin to melt and make the presentation look sloppy.
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
Total
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) 8 oz packages of cream cheese, VERY soft
- 1 cup full fat sour cream, at room temperature
- 3 large eggs + 2 egg yolks, at room temperature
- 1 and 1/2 cups granulated sugar
- 3 tablespoon all-purpose flour
- 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. Add in the eggs, egg yolks, and sugar; pulse until well combined. Add in the flour and vanilla and pulse for another 30 seconds, or until the flour has completely disappeared into the batter. Don't over mix! Using a rubber spatula, fold in the lemon juice and melted white chocolate, stirring gently until combined. 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.
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.
I 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!
Yay! So happy to hear it, Louise!
This 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! 🙂
Thank you, Alaina! We love this cheesecake and I hope you do, too!
After 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
Hi,
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
Hi Coco! Yes, Philadelphia cream cheese will work! Just use the blocks, not the tubs.
Thank 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!
Would This recipe work with a cupcake pan?
Hi 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 🙂
Hi 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 🙂
Just 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.
Hi 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.
Hey! 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?
I 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!!!!
This 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!
Have you ever skipped the raspberry steppe and tried seedless jam??
I made this using a raspberry pastry filling that I buy to put in my cupcakes and it turned out great
Hi, I don’t have a non stick spray so can I just butter the springform pan instead?
Yes that will work 🙂
Hi 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?
One 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
Yes, both would work! Just make sure your cream cheese is nice and soft before blending.
thank 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! 🙂
Hi, 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?
Absolutely, Kristina! You can freeze this cheesecake, minus the whipped cream, for up to two months. Just give it a full day to defrost.
This recipe looks great! Do you think I could use strawberries instead of raspberries?
Hi Michelle! Thank you! I don’t think strawberries would puree as well as raspberries.
Hi do u put the raspberries on before you start the baking process or after got a bit confused with the instructions.
Thank you
Hi! 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.
Hi 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.
Hi
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 ?
Hi Safaa. You can definitely use frozen raspberries to make the raspberry puree 🙂
Hi.
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.
Hi 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 🙂
Hi! 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?
Hi 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.
My 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?
Hi 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?
Hi 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!
Not sure if cooked. Melted butter in the bottom of the tin foil. Does that mean it leaked.
Do 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.
So no need to bake the crust before adding filling?
Thanks!
That’s right 🙂
This 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.
Hi. 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?
i made it with home made Cherry Jam (minus the pieces), it came out very well. thanks for the lovely recipe.
Omg I made cheese cake for the first time and it came out so so good.big thank you for the recipe.loved it…
FAIL 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.
when 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.
I 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.
I 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
Im from chili and here we dont have sour cream, how can i substitute? Is there any ingredient?
You could try subbing full-fat Greek yogurt 🙂
Hi! 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!
Definitely! Just be sure to use your whisk attachment 🙂
Made 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..
I 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.
I’ve used a turkey bag in place of foil and it worked really well!
That’s a brilliant idea, Marcela!
try using 18″ aluminum foil instead. I had the same issue with the 11″ on my last cheesecake.
Very 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.
Do you leave the cookies whole? You don’t take the filling out?
Yes, you leave the cookies whole!
Hi, 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!
Hi 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 🙂
one of my all time favs this. Thanks for sharing. Simon
The 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!
Thank 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.
i 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
I 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
So 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.
My 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.
Hello! 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 🙂
Hi, 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
The instructions were entirely confusing and it was everywhere. I wished it was more detailed with moww pictures.
Hi 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.
I’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!
Looks so good !! Is there any substitute of eggs in the Cheesecake ??
I’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!
This 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.
Thank 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.
how many people does this recipe feed?
Isn’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.
I’ve never seen their recipe, or used it, so I cannot advise on adding water to the melted chocolate.
I 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.
What 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.
I 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?
Hi 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
The 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.
Hi 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?
Or 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!
Would 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.
Amazing 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!!
Well… 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
This 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. 😉
Hi! 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!
Do 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.
OMG!! This is the third time I have made your recipe and it is perfectly scrumpdilicious!
I hope to get a slice this time
I’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.
Dud 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.
Hi 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
I do not have a fine mesh strainer. Could i use something else to do the raspberry straining?
Did 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!
Absolutely 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!
I 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!
This 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!
I 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.
First 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!!!!
Hello. What does wrap the pan in foil mean?? Oj
This 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!!!
How would you go about freezing this? I’d like to prepare ahead for thanksgiving.
Can 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.
Hey 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!
Hi, 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.