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The BEST White Chocolate Raspberry Swirl Cheesecake (Cheesecake Factory Copycat)

Close-up of a rich slice of white chocolate raspberry cheesecake showing the creamy filling, raspberry swirl, and dark crust.
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Make this irresistible, creamy White Chocolate Raspberry Swirl Cheesecake at home. This baked recipe features a rich white chocolate filling, tangy raspberry ribbons, and a crunchy Oreo crust, delivering a decadent dessert perfect for any special occasion.

Ingredients

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  • 1 1/2 cups crushed Oreo cookies (about 25 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 cup sour cream
  • 4 large eggs
  • 8 ounces high-quality white chocolate, melted and slightly cooled
  • 1 cup fresh or frozen raspberries
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar (for raspberry sauce)
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • Optional: White chocolate shavings and fresh raspberries for garnish

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix the crushed Oreos, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool while you prepare the filling.
  2. Prepare the raspberry sauce: In a small saucepan, combine the raspberries, 1/4 cup sugar, and lemon juice. Cook over medium heat until the berries break down, about 5 minutes. Stir in the cornstarch slurry and cook until the sauce thickens slightly. Remove from heat and let cool completely.
  3. Prepare the white chocolate: Melt the white chocolate using a double boiler or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly but keep it pourable.
  4. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar, vanilla extract, and flour until just combined. Beat in the sour cream.
  5. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
  6. Pour about two-thirds of the plain cheesecake batter into the cooled crust.
  7. Gently pour the slightly cooled melted white chocolate over the batter in the pan.
  8. Pour the remaining one-third of the plain cheesecake batter over the white chocolate layer.
  9. Create the swirl: Drop spoonfuls of the cooled raspberry sauce over the top of the cheesecake batter. Use a knife or skewer to gently swirl the raspberry sauce through the white chocolate and cream cheese layers. Do not over-swirl; you want distinct ribbons.
  10. Bake: Wrap the outside of the springform pan tightly in heavy-duty aluminum foil. Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
  11. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  12. Cooling: Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  13. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  14. Garnish with white chocolate shavings and fresh raspberries before slicing.

Notes

  • For the creamiest texture, make sure your cream cheese, eggs, and sour cream are at room temperature before starting.
  • If you want a true Cheesecake Factory Copycat experience, use a chocolate cookie crust instead of graham crackers.
  • To prevent cracks, avoid overmixing the batter once the eggs are added.

Nutrition

Find it online: https://rosatasty.com/white-chocolate-raspberry-cheesecake/