White Chocolate Raspberry Cheesecake Recipe
fresh berry + mint compote / oreo crust / marcona almonds / white chocolate mousse
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Ingredients
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Crust
Cheesecake Filling
Raspberry Compote
Garnish
Method
Crust Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a food processor, crush the Oreo cookies into fine crumbs. In a bowl, mix the crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 10 minutes, then remove and let cool.
Cheesecake Filling Preparation
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, sour cream, and vanilla extract, mixing until well combined. Stir in the melted white chocolate until fully incorporated. Add the eggs one at a time, mixing on low speed until just blended. Do not overmix.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled Oreo crust. Bake in the preheated oven for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Raspberry Compote Preparation
- 4
Make the Raspberry Compote
In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook while stirring gently until the raspberries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.
Assembly and Garnishing
- 5
Assemble the Cheesecake
Once the cheesecake is fully chilled, remove it from the springform pan. Top with the raspberry compote, spreading it evenly over the surface.
- 6
Garnish
Sprinkle the crushed Marcona almonds over the raspberry topping and decorate with fresh mint leaves. Slice and serve chilled.
