A super smooth White Chocolate Cheesecake with an Oreo Cookie Crust and Raspberry Coulis sauce. The perfect Valentine’s dessert!
Remember how making cheesecake more was one of my new year’s resolutions? Well – today I’m acting on it with this super creamy, ridiculously smooth White Chocolate Cheesecake with an Oreo Cookie Crust and Raspberry Coulis sauce. I’m not a huge fan of using superlatives but I’ve been told “This is the best cheesecake I’ve ever eaten.”
The motivation for this recipe came when a friend texted me asking if I had any cheesecakes apart from the Pumpkin Cheesecake I posted last fall. Well – it was the exact spark I needed. We debated chocolate & vanilla but settled on the best of both worlds – White Chocolate. It’s oh so smooth, perfectly dense without being heavy and has the ultimate cheesecake texture. And honestly – the combo of white chocolate, Oreo cookie crust & bright raspberry coulis is perfection.
Now I know white chocolate can sometimes be too sweet. But this cheesecake is adored by white chocolate lovers & non-lovers alike. The flavor compliments the slight tang of the cream cheese so perfectly in a way that’s not overpowering but has 100% that classic white chocolate taste. Then paired with a crunchy chocolate cookies in the crust & raspberry coulis? You can’t go wrong.
I’m also here today to promise you that making cheesecake doesn’t have to feel scary. It’s 100% doable & 100% worth the effort. I actually find baking a cheesecake far less stressful than a layer cake because:
- There’s no worry about flat cake tops
- No stress of toppling cake layers
- Zero need for piping bags
- It’s the perfect dessert for making ahead of time.
Plus – you need zero decorating skills.
However, there’s a few KEY steps to cheesecake success. These aren’t meant to scare you. I just want to ensure you have the PERFECT cheesecake. For yourself & your true loves.
- Ensure all your ingredients are room temperature before getting started. The last thing you want is clumps of cream cheese in your cheesecake. By having all your ingredients at room temperature you can easily beat the cream cheese so no lumps remain and your cheesecake is completely smooth.
- Add the eggs in 1 at a time and only mix until just combined. Beating the eggs too much adds air to your batter. More air means the cheesecake will rise more. And the more the cheesecake rises in the oven – the more it will sink afterwards and the greater the chance that your cheesecake will crack.
- Bake the cheesecake using a water bath. This is 100% the best trick for ensuring your cheesecake is smooth & creamy, and making sure it doesn’t crack. To make the water bath you’ll wrap your springform pan in aluminium foil and fold the foil up over the edges. You’ll likely need to wrap the pan at least 3 times. Then place the springform in a large roasting pan and prior to baking you’ll pour boiling water into the roasting pan until there’s about 1/2 to 1 inch of water. Then the entire contraption goes into the oven when the cheesecake is baking. The water bath keeps the moisture in giving you the creamiest cheesecake, and minimizes temperature swings to decrease the chances of your cheesecake cracking.
Don’t think of these tricks as scary instructions – instead, they’re your playbook for cheesecake perfection. And oh how perfect this cheesecake will be. White Chocolate never tasted so good!
- 1 and 1/3 cup chocolate cookie crumbs , I used Oreo baking crumbs
- 1/3 cup melted butter
- 22 oz brick-style cream cheese , room temperature, 2- 8 oz packages plus 6 oz
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 3 large eggs , room temperature, whole
- 1 large egg yolk , room temperature
- 2/3 cups sour cream , room temperature
- 8 oz high quality white chocolate*
- 2 cups raspberries , about 10 oz
- 1 and 1/2 tablespoons fresh lemon juice
- 3 tablespoons granulated sugar
- 2 tablespoons water
- Preheat the oven to 350F degrees. Wrap a 9 inch springform pan with aluminium foil so that you can fold the aluminium foil over the edges. Wrap at least 3 times so that every part of the outside of the pan is tightly covered. Spray the bottom of the the springform pan very lightly with non-stick cooking spray or grease very lightly with butter. Set aside.
- In a medium sized bowl - mix together the cookie crumbs and melted butter. Press the mixture tightly into the bottom of your springform pan. Bake in the preheated oven for 8 minutes.
- In a large bowl using a hand held or electric mixer beat the cream cheese on medium speed until very smooth and no lumps remain. Add in the sugar and vanilla and continue mixing. Turn off the mixer and scrape down the sides of the bowl with a large wooden spoon or rubber spatula. Then with the mixer on low speed add in the eggs and egg yolk one at a time and mix each egg until just combined before adding in the next one. Turn off the mixer and gently fold in the sour cream followed by the melted white chocolate using a large wooden spoon or rubber spatula. If not quite fully combined, turn the electric mixer onto low and mix for about 30 seconds.
- Place the springform pan into the center of the roasting pan. Pour boiling water into the roasting pan so that there's about 1/2 to 1 inch of water. Then pour your cheesecake batter into the springform pan. Very carefully place the roasting pan with the springform inside of it into the oven. Bake for 55-65 minutes until the there's about 2-3 inches in the centre of the cheesecake that still has a slight wobble. Remove from the oven and allow the cheesecake to cool in the roasting pan. Using a very thin knife, gently trace around the outsides of the cake.Once the water is lukewarm to room temperature, remove the springform pan from the roasting pan, peel back the layers of aluminium foil and continue cooling til the cheesecake is room temperature. Then wrap tightly in cling wrap and continue place in the fridge for 4+ hours or preferable overnight.
- To make the Raspberry Coulis place all the ingredients in a small saucepan over medium heat. Allow the raspberries to melt as you stir the pan occasionally so that the mixture doesn't burn. Once it starts to lightly boil, remove from the heat. Pour the mixture into a blender or food processor and pulse for 10-15 seconds - you don't want to pulverize the raspberry seeds. Then push the mixture through a sieve or strainer to remove the seeds.
- Once ready to serve, remove the cheesecake from the fridge. Trace around the edges of the cheesecake again using a very thin knife. Then undo the clamp of the springform pan and remove the sides of the springform. Serve with fresh raspberries and raspberry coulis.