I was asked to make a cheesecake with raspberries but without actual raspberry bits inside, well not a big deal! I’m not a fan of heavy dense cheesecakes but this one is definitely one of the best ones I had and picky eater I made it for said it’s apparently “the best cheesecake ever” – I could not be happier especially when it’s someone quite special saying it!
Don’t be put off by the lengthy preparation – it is actually quite easy!
White chocolate raspberry cheesecake
(22 cm / 9 inches cake form)
- 300 g vanilla Oreo cookies
- 4 tbsp butter, softened
for cheesecake (all ingredients should be at room temperature)
- 250 g cream cheese (Philadelphia style cheese)
- 230 g (1 cup) sour cream
- 3 large eggs
- 2 egg yolks
- 300 g (1,5 cup) white sugar
- 60 ml lemon juice
- 3 tbsp plain flour, sifted
- 2 tsp vanilla extract
- 200 g white chocolate, roughly chopped
for raspberry sauce
- 450 g raspberries
- 3 tbsp white sugar
- 2 tbsp cornflour, sifted
- 30 ml water
All ingredients should be at room temperature.
Preheat the oven to 160 C. Wrap the springform cake pan with multiple layers of aluminium foil on the bottom and the sides.
Add raspberries to a medium saucepan and using hand blender crush them until smooth, add sugar and water, cook over medium heat for 4 minutes, add in sifted cornflour and cook for 5 more minutes, stirring from time to time. Press through fine sieve to remove the seeds. Set aside.
Melt the butter in the microwave, then in a food processor crush the cookies, they should resemble fine crumbs. Stir in the melted butter, mix well until all crumbs are coated in butter. Transfer the mixture to a prepared baking pan, with the back of the spoon press the crust down, making sure it’s evenly spread. Set aside.
Meanwhile melt the chocolate either in the microwave (be careful not to burn it!) or in a glass bowl placed on the top of a saucepan with boiling water. Set aside to cool a bit.
In a large bowl using electric mixer beat softened cream cheesecake and sour cream, then slowly add eggs, egg yolks, sugar and vanilla extract, mix on low speed until all ingredients are well combined. Add in sifted flour to the mixture and very slowly mix until flour is completely combined with cheese batter. Slowly using the spoon stir in lemon juice and melted cooled chocolate. Now pour in the cheesecake onto oreo cookie base, spread evenly, smooth the top with a spoon, top with 5 tablespoons of raspberry sauce and using toothpick start making swirls.
To prevent cheesecake from cracking – prepare large roasting pan, place baking form with cheesecake in the middle and fill in with hot water about 3 cm should be fine. Place cheesecake in preheated oven and bake for 1,5 hour. Once the cheesecake is done, leave it in the oven to cool down for 30 minutes, then take it out and run sharp knife around the edges. Let it cool for as long as required (around 1 hour). Wrap the cheesecake still in the springform in plastic wrap and refrigerate for at least 8 hours or overnight.
Serve cold with remaining raspberry sauce.