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–+ servings
Cheesy Burger Soup

Cheesy Burger Soup

Indulge in a show-stopping White Chocolate Raspberry Truffle Cheesecake. This homemade recipe features a rich Oreo crust, creamy white chocolate filling, and a swirl of tangy raspberry sauce—perfect for special occasions or a decadent dessert.
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Prep Time 45 minutes
Cook Time 1 hour 12 minutes
Chilling Time 10 hours
Total Time 11 hours 57 minutes
Servings: 12 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 28 cookies Oreo cookies (cream filling removed)
  • 1/2 cup unsalted butter, melted
  • 2 cups fresh or frozen raspberries no need to thaw if frozen
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 4 (8 oz) packages full-fat cream cheese at room temperature
  • 1 1/4 cups granulated sugar
  • 1/2 cup full-fat sour cream at room temperature
  • 1 teaspoon pure vanilla extract
  • 4 large eggs at room temperature
  • 4 oz good-quality white chocolate, finely chopped
  • 2 oz white chocolate, for shaving
  • 1 cup heavy whipping cream cold
  • 1/4 cup powdered sugar
  • 1 cup fresh raspberries
  • remaining raspberry sauce

Equipment

  • Food processor
  • Stand mixer or hand mixer
  • Rubber spatula
  • 9-inch springform pan
  • Large roasting pan for water bath

Method
 

  1. Preheat oven to 475°F (245°C) and process Oreo cookies into fine crumbs.
  2. Mix cookie crumbs with melted butter and press into a 9-inch springform pan.
  3. Chill the crust in the freezer.
  4. In a saucepan, combine raspberries, sugar, and lemon juice; simmer for 10 minutes and strain to remove seeds.
  5. In a mixer, beat cream cheese until smooth, then add sugar, sour cream, and vanilla; mix until fluffy.
  6. Add eggs one at a time, mixing on low speed until just blended.
  7. Sprinkle chopped white chocolate over the crust and pour in half the cheesecake filling.
  8. Drizzle raspberry sauce over the filling and swirl gently, then pour in the remaining filling.
  9. Prepare a water bath and bake in the oven for 12 minutes, then reduce temperature to 350°F (175°C) and bake for 60 minutes.
  10. Let cheesecake cool in the oven with the door ajar for 2 hours, then refrigerate overnight.
  11. Whip heavy cream and powdered sugar, then garnish cheesecake with whipped cream, raspberries, and chocolate shavings.

Nutrition

Calories: 350kcalCarbohydrates: 29gProtein: 4gFat: 24gSaturated Fat: 14gCholesterol: 95mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 5mgCalcium: 10mgIron: 5mg

Notes

This cheesecake will taste better after chilling overnight, and any leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
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