This one is for my dad who emailed me a picture of a slice of White Chocolate Raspberry Cheesecake from the Cheesecake Factory, “suggesting” that I make it sometime… Luckily for my dad, I love cheesecake and recently also discovered my love for making them. I’m pretty sure the Pumpkin Pecan Praline Cheesecake I made over the holidays tipped him off. (Recipe post on that deliciousness to come at a later date).

I was so pleased with how this cheesecake turned out. It was both beautiful and delicious. My dad was in heaven; so much so that he declared that he found his new birthday dessert. So this recipe is for the keeping.

White Chocolate Raspberry Cheesecake


2 c. Golden Oreos
1/3 c. butter, melted
1 10 oz. bag frozen raspberries
2 T sugar
3 tsp cornstarch
1/2 c. water
2 c. white chocolate chips
1/2 c. milk
3 8oz. packages cream cheese, softened (1/3 fat reduced works just fine)
1/2 c. sugar
3 large eggs
2 tsp vanilla
fresh raspberries for topping (optional)
Step by Step:

Preheat oven to 325 degrees F. 
In a food processor, pulse cookies into crumbs. Add in melted butter and pulse until well combined. Press into the bottom and 1″ up the sides of a 9″ springform pan. Prebake the crust for 8 minutes. Remove from oven and set aside.
In a small saucepan on medium heat, combine frozen raspberries, 2 tablespoons of sugar, cornstarch, and water. Bring to a boil, and boil for approx. 5 minutes, or until sauce has thickened. Occasionally stir while boiling. Using a mesh strainer, strain the sauce to remove any seeds. 
Combine white chocolate chips and milk in a metal bowl over a pan of simmering water to melt the chips. Stir to avoid burning until smooth. 
In large bowl, beat together the cream cheese and 1/2 c. sugar until smooth. Beat in eggs one at a time. Add in vanilla and chocolate mixture, again blending until smooth. Pour half of the cheesecake batter into the springform pan, over the crust. Spoon 3 tablespoons of the raspberry sauce evenly over the batter. Add the remaining cheesecake batter into the pan. Spoon another 3 tablespoons of the raspberry sauce over the top. (Reserve leftover sauce for serving). Using a knife, create a swirl by slightly dragging the sauce into the batter. 
Wrap the springform pan with foil. Fill a jelly roll pan or roasting pan with an inch or so of water. Place the pan with water on the bottom rack of the preheated oven. Place the cheesecake onto the rack just above the water. These steps will help prevent cracks in your cheesecake. (As you can see from the photos, my cheesecake came out without a crack using this method). 
Bake for approx. one hour or until the cheesecake has set. Once cooled, cover the cheesecake and refrigerate overnight or at least eight hours prior to serving. Top with fresh raspberries and serve with remaining raspberry sauce.