White Chocolate Raspberry Cheesecake
Rich, decadent cheesecake, swirled with white chocolate, raspberry sauce, on top of an Oreo cookie crust. This white chocolate raspberry cheesecake recipe will knock your socks off. You an make it in your oven or in your pressure cooker. With our step by step tutorial you'll be able to pull off this recipe like a pro.
Servings: 8 servings
Calories: 570kcal
Ingredients
White Chocolate Sauce
- 1 cups white chocolate chips
- ¼ cup heavy cream
Raspberry Sauce
- 5 ounces frozen raspberries
- ½ cup water
- 1 tablespoon cornstarch
- 1 tablespoon water
- ¼ cup sugar
Cheesecake Filling & Crust
- 23 oreo cookies crumbled into crumbs
- ¼ cup butter melted
- 12 ounces cream cheese softened
- ¼ cup sugar
- ½ teaspoon vanilla
- 2 eggs
- 1 tablespoon flour
Instructions
White Chocolate Sauce
- Combine white chocolate chips and heavy cream in a small saucepan.
- Cook over low heat, stirring constantly until chocolate is melted and well combined. Set aside to cool.
Raspberry Sauce
- For raspberry sauce - In a small saucepan combine frozen raspberries,½ cup water, cornstarch, and ¼ cup sugar.
- Cook down raspberries on med-low. Strain seeds if desired. Set aside to cool.
For Oven
- Preheat oven to 325°F (160°C)
- Combine oreo crumbs and butter. Mix until well combined. Press into the bottom of a well greased 7 inch spring form pan. Set aside.
- In a stand mixer, combine the cream cheese and ¼ cup of sugar and blend until smooth.
- Add the eggs one at a time and mix completely between each egg.
- Blend in vanilla, flour and white chocolate sauce.
- Pour ½ of the cheesecake batter on top of the cookie crust. Drizzle ½ of the raspberry sauce onto cheesecake and swirl. Add remaining cheesecake batter and repeat with raspberry.
- Place your pan on a cookie sheet with just enough water to completely cover the bottom of the sheet.(¼ inch of water) Bake 50-60 minutes. Remove from oven and let rest. Cheesecake will continue to set as it cools. Serve with remaining raspberry sauce.
For Pressure Cooker
- Combine oreo crumbs and butter. Mix until well combined. Press into the bottom of a well greased 7 inch spring form pan. Set aside.
- In a stand mixer, combine the cream cheese and ¼ cup of sugar and blend until smooth.
- Add the eggs one at a time and mix completely between each egg.
- Blend in vanilla, flour and white chocolate sauce.
- Pour ½ of the cheesecake batter on top of the cookie crust. Drizzle ½ of the raspberry sauce onto cheesecake and swirl. Add remaining cheesecake batter and repeat with raspberry.
- Add 1 cup water to pressure cooker. Insert wire rack. Place cheesecake on top of wire rack. Close lid and set to seal. Cook on high pressure for 27 minutes and allow a complete natural release.
- Remove cheesecake from pressure cooker and cool completely. Transfer to refrigerator and chill for 4-8 hours or overnight.
Video
[adthrive-in-post-video-player video-id="gOfuNdwu" upload-date="2018-11-01T17:19:02.000Z" name="white chocolate raspberry cheesecake" description="null" player-type="default" override-embed="default"]
Notes
If using a 12 inch springform pan for oven baking - recipe can be doubled.
Nutrition
Serving: 1slice | Calories: 570kcal | Carbohydrates: 56g | Protein: 8g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 110mg | Sodium: 386mg | Potassium: 249mg | Fiber: 2g | Sugar: 42g | Vitamin A: 841IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 4mg