Ingredients
– 24 chocolate sandwich cookies for the cookie crust
– 1/4 cup unsalted butter, melted for the cookie crust
– 3 bricks (24 ounces) full-fat cream cheese, very soft for the cheesecake filling
– 1 cup (8 ounces) full-fat sour cream, at room temperature for the cheesecake filling
– 3 large eggs plus 2 egg yolks, at room temperature for the cheesecake filling
– 1 and 1/2 cups granulated sugar for the cheesecake filling
– 1 and 1/2 teaspoons vanilla extract for the cheesecake filling
– 1/4 cup fresh lemon juice for the cheesecake filling
– 8 ounces white chocolate, chopped, melted, and slightly cooled for the cheesecake filling
– 3/4 cup fresh raspberries for the fresh raspberry swirl
– 3 tablespoons granulated sugar for the fresh raspberry swirl
– 1 cup heavy cream for the whipped cream (optional)
– 1/4 cup confectionersโ sugar for the whipped cream (optional)
– 1 teaspoon vanilla for the whipped cream (optional)
Instructions
1-Getting Started with the Oven and Pan: First, preheat your oven to 325 degrees Fahrenheit and prepare a 9-inch springform pan by wrapping it generously with heavy-duty tin foil. Lightly grease the pan to prevent sticking, setting the stage for a flawless bake.
2-Creating the Cookie Crust: Next, crush 24 chocolate sandwich cookies into fine crumbs using a blender or food processor. Mix these crumbs with 1/4 cup of melted unsalted butter until it resembles wet sand, then press the mixture firmly into the bottom and slightly up the sides of the pan.
Chill this crust in the fridge for about 15 minutes to help it set while you prepare the filling.
3-Making the Cheesecake Filling: Now, beat 3 bricks (24 ounces) of softened full-fat cream cheese and 1 cup (8 ounces) of full-fat sour cream until smooth and creamy. Add 3 large eggs plus 2 egg yolks, 1 and 1/2 cups of granulated sugar, and mix until fully combined.
Stir in 1 and 1/2 teaspoons of vanilla extract, then gently fold in 1/4 cup of fresh lemon juice and 8 ounces of melted white chocolate. Pour this batter over the chilled crust and spread it evenly for a uniform layer.
4-Adding the Raspberry Swirl: Puree 3/4 cup of fresh raspberries in a food processor or blender, then strain to remove seeds and pulp. Stir in 3 tablespoons of granulated sugar, dollop this mixture over the batter, and use a skewer to create beautiful swirls.
5-Baking and Cooling: Place the springform pan in a larger pan, fill the larger pan halfway with hot water for a water bath, and bake for 1 hour and 30 minutes. After baking, turn off the oven and leave the cheesecake inside with the door closed for 45 minutes to cool gradually.
Remove it from the oven, loosen the edges with a knife, cool on the counter for 30 minutes, then refrigerate for at least 6 hours. For an extra touch, beat 1 cup of heavy cream until semi-stiff peaks form, add 1/4 cup of confectionersโ sugar and 1 teaspoon of vanilla, and top slices just before serving. If youโre interested in more baking ideas, check out our apple oat muffins recipe for another simple treat.
Last Step:
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๐ง Use full-fat cream cheese and sour cream for best texture.
๐ก๏ธ Ensure cream cheese, eggs, and sour cream are at room temperature to achieve smooth batter.
๐ง Wrap springform pan tightly in foil during water bath to prevent leaks and use a tall large pan for water circulation.
- Prep Time: 45 minutes
- Inactive Time (Chilling): 6 hours 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
