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This White Chocolate Raspberry Cheesecake is a creamy white chocolate cheesecake circling with raspberry filling, all arranged in a chocolate cake crust! It's topped with whipped cream and white chocolate shavings for an amazingly delicious treat!

White chocolate and raspberries are considered one of my favorite taste combinations, particularly while you combine them with a touch of chocolate. I have long wanted to make and share this recipe, but I also want to make sure it's true. After testing several different ways to solve it, I'm happy to share it with you today!

This cheesecake is full of amazing taste! The contents of creamy white chocolate are stirred with the contents of fresh raspberries and everything is arranged in a brown crust. The perfect combination of taste and texture!


  • 35 Oreos (3 cups | 403g Oreos crumbs)
  • 4 tablespoons (56g) butter, liquid (salty or unsalted)


  • 2 1/2 teaspoons cornflour
  • 1 tsp fresh lemon juice
  • 1 tablespoon warm water
  • 2 1/2 cups (319g) fresh or frozen raspberries
  • 2 1/2 teaspoons sugar


  • Cream cheese 24 ounces (678g), room temperature
  • 1 cup (207g) of sugar
  • 3 tablespoons (24g) of all-purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 teaspoon vanilla extract
  • 8 ounces | 1 1/3 cup white chocolate, melted and slightly cold
  • 4 large eggs, room temperature


  • 1 cup (240ml) of heavy, cold whipped cream
  • 1/2 cup (58g) of powdered sugar
  • 3/4 teaspoon vanilla extract
  • White chocolate, optional

1. To start, make the raspberry filling. Add cornstarch, lemon juice, and warm water to a small bowl and stir together until the cornstarch dissolves.
2. Mix raspberries and sugar in a medium to large pan and heat over medium heat, stirring constantly for 3 minutes when the juice is released.
3. Add cornstarch mixture and continue cooking for 3 more minutes, crush the raspberries when cooked. The mixture should bubble up a little and start to thicken.
4. Blend the raspberry mixture in a food processor and strain the puree. Set the puree to cool.
5. To make the crust, heat the oven to 325 ° F (163 ° C). Align the 9-inch (23 cm) springform pan with parchment paper on the bottom and spread the sides.
6. Mix the crust in a medium bowl. Press the mixture to the bottom and top side of the spring shaped pan.
7. Bake the crust for 8-10 minutes, then set it aside to cool.
8. Cover the outside of the pan with aluminum foil so that water from the water bath cannot enter (see how I prepare the pan for the water bath). Set the pan aside.
9. Reduce the oven temperature to 300 ° F (148 ° C).
10. In a large mixer bowl, mix the cream cheese, sugar, and flour until well mixed (Use low speed so that less air enters the mixture, which can cause cracking). Scrape the sides of the bowl.
11. Add the sour cream and vanilla extract and stir at low speed until well blended.
12. Add white chocolate in three parts, stir until mixed after each. Adding them in parts helps ensure that they blend evenly and help prevent clumping.
13. Add eggs one at a time, gently shake and rub the sides of the bowl after each addition.
14. Add two tablespoons of the contents of the cheesecake to the cold raspberry filling.
15. Fill the crust with about 3/4 of the contents of the cheesecake.
16. Drop a spoonful of about 1/2 of the contents of the raspberry into the cheesecake filling. Use a knife or spatula to run through the spoon and stir around it.
17. Add the remaining contents of the cheesecake, then place a spoonful of the remaining raspberry on top of the cheesecake and use a knife or spatula to stir it.
18. Place the springform pan (covered with aluminum foil) in a larger pan. Fill a larger pan with enough warm water for half the sides of the pan. The water should not be above the top edge of aluminum foil in the springform pan.
19. Bake for 2 hours (yes, 2 hours), or until the outer edge is set and the center of 2-3 inches of the cheesecake is still jiggling. It will continue cooking when it's cold.
20. Turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes.
21. Break the oven door and leave the cheesecake in the oven for about 30 minutes.
22. Lift the cheesecake from the oven and chill until hard, 5-6 hours or overnight.
23. Remove the cheesecake from the springform baking pan and place it on a serving plate.
24. To make whipped cream, add heavy whipped cream, powdered sugar and vanilla extract to a large mixer bowl and whip at high speed until a rigid peak is formed.
25. Put the whipped cream around the outside edge of the cheesecake, then finish with fresh raspberries. To add white chocolate shavings, use a vegetable peeler along the side of the white chocolate and sprinkle it over the cheesecake.
26. Chill the cheesecake until ready to serve. The best cheesecake if eaten within 3-4 days.
 This recipe is inspired by the owner of a youtube video below