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Copycat White Chocolate Raspberry Swirl Cheesecake

Close-up of a rich white chocolate raspberry cheesecake slice with a dark crust and raspberry swirl.
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Make this creamy, decadent White Chocolate Raspberry Swirl Cheesecake, inspired by the Cheesecake Factory version. It features a crunchy chocolate crust, a rich white chocolate filling, and a bright raspberry swirl for contrast.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (like Oreo)
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup white chocolate, melted and slightly cooled
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup raspberry sauce or puree (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty foil.
  2. Prepare the crust: Mix the chocolate cookie crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool completely.
  3. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt until smooth. Scrape down the sides of the bowl.
  5. Beat in the melted white chocolate until fully incorporated.
  6. Add the eggs one at a time, mixing on low speed after each addition until just combined. Mix in the sour cream until the batter is smooth. Do not overmix.
  7. Pour half of the cheesecake batter over the cooled crust. Gently dollop spoonfuls of the raspberry sauce over the batter. Pour the remaining cheesecake batter over the top.
  8. Create the swirl: Use a knife or skewer to gently swirl the raspberry sauce through the batter. Do not over-swirl; you want distinct ribbons.
  9. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  10. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  11. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. This prevents cracking.
  12. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, refrigerate for at least 6 hours, or preferably overnight, before serving.
  13. Before serving, top with extra raspberry sauce, white chocolate shavings, or fresh raspberries.

Notes

  • For a crack-free cheesecake, ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing.
  • If you want a thicker chocolate crust, increase the butter to 8 tablespoons.
  • Use high-quality white chocolate for the best flavor in this creamy white chocolate dessert.

Nutrition

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