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White Chocolate Raspberry Cheesecake Recipe w/ Raspberry Mocha Two Dogs Wine

  • Writer: Two Dogs Whine
    Two Dogs Whine
  • Feb 5
  • 3 min read

Preparing the Springform Pan for a water bath

What is Needed: Springform pan, Parchment Paper, Crockpot Liner bag, Extra Wide Aluminum

Foil

Instructions:

  1. Place a piece of parchment paper on the base of the springform pan and then place the top ring and lock in place, make sure the pan is secured and the two pieces don’t separate when pushed on. Tuck extra parchment paper underneath the pan

  2. Place the pan inside the crockpot liner bag and twist until it is secure

  3. Wrap pan with 2 layers of aluminum foil, crimping the excess around the top of the springform pan

  4. Grease the bottom and walls of the springform pan


Oreo Crust

After the springform pan is prepared:

Ingredients:

22 chocolate regular oreo cookies

4 tablespoons butter melted

Instructions:

  1. Preheat the oven to 350˚

  2. Place oreos in a food processor or blender until they are processed into fine crumbs. If you don’t have a food processor or blender just put them in a Ziploc bag and crush them with

    a rolling pin

  3. Stir in the melted butter

  4. Press in the bottom of a greased springform pan and then remainder up around the sides

  5. Bake crust for 12 minutes and then set on the counter to cool

Raspberry Mocha Glaze

Ingredients:

1/4 cup sugar

1/4 cup Two Dogs Whine Raspberry Mocha Wine

3-4 TBSP corn starch

  1. Combine all ingredients in a saucepan and simmer over medium heat stirring occasionally to prevent sticking

  2. Cool completely and top cheesecake with glaze.


White Chocolate Raspberry Cheesecake Recipe w/ Raspberry Mocha Two Dogs Wine

Set all ingredients out for 3-4 hours before making:

Ingredients:

32oz of cream cheese

4 eggs

1 2/3 cup granulated sugar

1/8 tsp salt

2/3 cup sour cream

2/3 cup heavy whipping cream

1/2 of an 18oz. Jar of Seedless Raspberry Preserves

1 3.5oz white chocolate bar


Instructions:

1. Preheat the oven to 325˚

2. Prepare Springform pan and Oreo crust first and set aside

3. In the bowl of a stand mixer or in a large bowl (using a hand mixer) on low-med speed

add cream cheese and stir until smooth and creamy for 2 minutes, (don’t over-beat or it

will incorporate too much air)

4. Add sugar and stir until creamy 2 minutes making sure to scrape the sides of the bowl

5. Add 1 egg at a time, stirring until each egg is just incorporated, scrape sides

6. Add sour cream until well-combined

7. Add heavy whipping cream and mix for 1 minute

8. Melt bar of chocolate and add into mixture

9. Pour cheesecake batter halfway into prepared springform pan

10. Drop in small dollops of seedless raspberry preserves and then spread with a knife

11. Add the rest of the cheesecake mixture on top, swirl with a knife to design.

12. Place in water bath and transfer to the oven and cook for 90 minutes or until the top is a

light golden brown

13. Turn off the oven and crack the door and allow the cheesecake to sit for another 90

minutes, then take it out of the water bath and set it in the fridge for 24 hours

14. Once the cheesecake has chilled undo the springform top ring, use a knife to gently

loosen the crust from the inside if it is stuck

15. Remove cheesecake from the parchment paper and place on serving dish or container

16. Pipe cream cheese frosting around the sides to hold in the glaze and then add the

cooled glaze to the center. Enjoy!!


Recipe by: Charisse Hands

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