White Chocolate Raspberry Cheesecake

Creamy white chocolate cheesecake swirled with raspberry on top of a homemade Oreo cookie crust!

Yield: (1) 9″ cheesecake, about 12 slices
Serving Size: 1 slice of cheesecake


For the Oreo Crust:

24 Oreo cookies
1/4 cup unsalted butter, melted

For the White Chocolate Cheesecake Filling:

(3) 8 oz packages of cream cheese, VERY soft
1 cup full fat sour cream, at room temperature
3 large eggs + 2 egg yolks, at room temperature
1 and 1/2 cups granulated sugar
3 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 cup fresh lemon juice
8 ounces white chocolate, chopped, melted and slightly cooled

For the Fresh Raspberry Swirl:

3/4 cup fresh raspberries
3 tablespoons granulated sugar

For the Whipped Cream:

1 cup heavy cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla

Read more at bakerbynature.com



Stay Fancy! ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.