Raspberry Cheesecake Recipe

Introduction

This decadent raspberry cheesecake layers a rich white chocolate filling and a vibrant raspberry swirl over a chocolate cookie crust. You get a perfect balance of creamy, tangy, and fruity flavors in every slice. It’s an impressive dessert that’s worth the time it takes to bake and chill.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Total Time: 2 hours (plus chilling time)
• Servings: 12

Ingredients

• 1 tablespoon vegetable shortening
• 22 chocolate sandwich cookies (Oreos)
• 3 tablespoons salted butter, melted
• 1/4 teaspoon fine sea salt
• 1 cup raspberry preserves
• 2 cups frozen raspberries
• 11 ounces white chocolate chips
• ¾ cup heavy cream
• 24 ounces cream cheese, room temperature (3 bricks)
• ¾ cup powdered sugar
• ½ cup plain greek yogurt, room temperature
• 3 large eggs, room temperature
• whipped topping, optional garnish
• fresh raspberries, optional garnish

Instructions

1. Preheat your oven to 325°F (163°C). Use the vegetable shortening to generously grease the bottom and sides of a 9-inch springform pan.
2. Make the crust: In a food processor, pulse the chocolate sandwich cookies (filling included) into fine crumbs. Add the melted butter and salt, and pulse until combined. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. Prepare the raspberry swirl: In a small saucepan, combine the raspberry preserves and frozen raspberries. Cook over medium heat for 8-10 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly. Strain through a fine-mesh sieve to remove seeds, pressing with a spatula. Set aside to cool.
4. Make the white chocolate ganache: Place the white chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 2 minutes, then whisk until completely smooth. Set aside to cool slightly.
5. Make the filling: In a large bowl, using a hand mixer or stand mixer with the paddle attachment, beat the room-temperature cream cheese and powdered sugar on medium speed until completely smooth and creamy, about 3 minutes. Scrape down the bowl.
6. Assemble: Pour about two-thirds of the cheesecake batter over the cooled crust. Dollop about half of the reserved raspberry sauce over the batter. Pour the remaining batter on top, then dollop with the remaining sauce. Use a knife or skewer to gently swirl the sauce into the batter.
7. Bake: Place the springform pan on a baking sheet. Bake for 70-80 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour.
8. Remove from the oven and run a thin knife around the edge of the pan to loosen it. Let it cool completely on a wire rack, then cover and refrigerate for at least 8 hours, preferably overnight.
9. Before serving, remove the springform ring. Garnish with whipped topping and fresh raspberries if desired. Slice with a hot, clean knife for neat pieces.

Variations

• No Swirl: For a cleaner look, pour all the cheesecake batter into the crust and simply spoon the raspberry sauce over each slice when serving.
• Individual Servings: Divide the batter among lined muffin tins to create mini cheesecakes, reducing the bake time to 18-22 minutes.
• Lemon Zest: Add 2 teaspoons of fresh lemon zest to the cheesecake filling for a bright, citrus note that pairs beautifully with the raspberry.
• Chocolate Drizzle: Melt some semi-sweet chocolate chips and drizzle over the chilled cheesecake for an extra elegant finish.

Tips for Success

• Room Temperature is Key: Ensure your cream cheese, eggs, and yogurt are truly at room temperature to prevent a lumpy batter and ensure even baking.
• Avoid Cracks: The water bath isn’t necessary here due to the yogurt and ganache, but cooling the cheesecake gradually in the turned-off oven helps prevent major cracking.
• Smooth Swirl: Don’t over-swirl the raspberry sauce. Just a few gentle figure-eight motions will give you a beautiful marbled effect without deflating the batter.

Storage & Reheating

Store the cheesecake, covered, in the refrigerator for up to 5 days. For longer storage, wrap individual slices or the whole cheesecake (without garnishes) tightly in plastic wrap and then aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator. Cheesecake is best served chilled and does not require reheating.

FAQ

Can I use fresh raspberries instead of frozen for the swirl?

Yes, you can use 2 cups of fresh raspberries. Simmer them with the preserves as directed.

What can I substitute for the vegetable shortening?

You can use additional softened butter to grease the pan, but shortening is preferred as it creates a better non-stick barrier for the crust.

Why is my cheesecake batter lumpy?

This is almost always because the cream cheese was too cold. Make sure all dairy ingredients are at room temperature before mixing.

My white chocolate ganache seized or got gritty. What happened?

The cream was likely too hot or the chocolate was overheated. Gently reheat the mixture over a double boiler, stirring constantly with a whisk, to try to smooth it out.

Can I make this without a springform pan?

A springform pan is highly recommended for easy removal. A deep 9-inch cake pan lined with parchment paper slings can work, but unmolding is much trickier.

Do I have to strain the raspberry sauce?

Straining removes the seeds for a smoother, more elegant swirl, but you can skip this step for a more rustic texture.