Absolutely! Cheesecake freezes exceptionally well. In fact, many commercial cheesecakes, including those from The Cheesecake Factory, arrive at restaurants frozen before being thawed and served to customers. So, freezing a homemade cheesecake is a perfectly safe and convenient way to preserve it.

How to freeze a cheesecake: First, ensure your cheesecake is completely cooled and thoroughly chilled. Remove it from the springform pan. To prevent frost and freezer burn, wrap the entire cheesecake (sides and top) tightly with several layers of plastic wrap, then an additional layer of aluminum foil. For extra protection, place the wrapped cheesecake inside a large freezer bag or an airtight container. Freeze for up to 3 months. It’s best to garnish with white chocolate shavings and whipped cream just before serving to maintain freshness and prevent condensation from affecting the toppings.

Thawing instructions: To thaw, simply transfer the frozen cheesecake to the refrigerator overnight. Alternatively, you can leave it at room temperature for a few hours if you need it sooner, though chilling in the fridge yields the best texture.

The best way to determine if a cheesecake is perfectly baked is to give the pan a gentle jiggle after the baking time has elapsed. The edges of the cheesecake should appear slightly puffed and set, showing no movement. However, the very center (a circle about 2-3 inches in diameter) should still have a slight, gentle wobble. It will bounce slightly, but it shouldn’t look liquid or too wet. Remember, cheesecake continues to cook and set as it cools, so a little jiggle in the center is exactly what you want for that perfectly creamy texture. Overbaking will result in a dry or cracked cheesecake.

To make a delicious homemade raspberry sauce for your cheesecake: Combine 10 oz of fresh or frozen raspberries (no need to thaw), 1/4 cup of granulated sugar, and the juice of 1 fresh lemon in a small saucepan. Bring the mixture to a rolling boil over medium heat, stirring occasionally. Reduce the heat and simmer for about 5-7 minutes, or until the raspberries have broken down and the sauce has thickened slightly. Remove from heat and, for a smooth sauce, strain it through a fine-mesh sieve to remove the seeds. Press the pulp through the sieve with a spoon to extract all the liquid. Cool the sauce completely before swirling it into the cheesecake batter or drizzling it over the finished cheesecake. Keep refrigerated until needed.

Creating those beautiful raspberry swirls is simpler than you might think! While raspberry jam or preserves work well, for a truly ideal texture for swirling, a raspberry pie filling is often preferred. Pie filling tends to be lighter and sets wonderfully, resulting in a smoother bite within the cheesecake. I personally recommend Solo Raspberry Pie Filling for its excellent consistency. If using raspberry preserves or jam, microwave it for about 30-60 seconds and stir it very well beforehand to loosen it up. This will allow for a more seamless and even swirl.

To make the swirls, simply dollop your chosen raspberry filling (warmed and stirred, if using jam/preserves) all over the top of the cheesecake batter. Then, take a sharp knife or a skewer and gently run the blade through the raspberry filling and into the cheesecake batter, creating elegant S-shapes or figure-eight patterns. Be careful not to overmix, as you want distinct swirls, not a fully incorporated pink batter. This technique adds both visual appeal and a delightful burst of raspberry flavor throughout the cheesecake.

Yes, both raspberry jam and red raspberry preserves can be used for the swirls, but there are some textural differences to consider. Jam and preserves are typically thicker, more like a spread, and can be a bit stiffer. While they tolerate baking well and deliver great flavor, their density might make them slightly harder to spread and swirl seamlessly. To improve their consistency, always warm them slightly and give them a good stir before adding them to the batter.

Raspberry pie filling, on the other hand, is generally a more thickly set yet smoother filling. It has a consistency akin to fluffy jello, which makes it much easier to dollop and swirl into the cheesecake batter for a more effortless and even marble effect. It’s not as heavy as jam or preserves, which can sometimes sink more. Ultimately, both options will work, but pie filling often yields a more visually striking and smoother swirl.

A properly stored homemade cheesecake will keep beautifully in the refrigerator for up to one week. Ensure it is covered tightly with plastic wrap or stored in an airtight container to prevent it from absorbing other odors and to maintain its freshness and moisture. If you need to store it longer than a week, it’s best to freeze it following the instructions provided in the freezing Q&A.

Cheesecakes commonly crack for a few reasons, mostly related to temperature. One primary culprit is baking at too high an oven temperature. Cheesecakes are dense desserts that require a low and slow baking process. A high temperature can cause the cheesecake to rise too rapidly and unevenly, leading to stress and subsequent cracking as it cools. Another common cause is sudden temperature changes during or after baking, such as opening the oven door too frequently, removing the cheesecake too quickly from the hot oven, or allowing it to cool too rapidly. To mitigate cracking, ensure room temperature ingredients, avoid overmixing the batter, bake low and slow, and allow the cheesecake to cool gradually in the oven after baking. If your cheesecake does develop cracks, don’t despair! You can easily camouflage them by gently spreading more warmed raspberry preserves or pie filling into the cracks, or simply covering them with generous amounts of whipped cream and white chocolate shavings.

• To Make Shavings: There are two easy methods. The first is to grate your white chocolate bar on the slicer side of a box grater, which yields lovely, delicate curls. Another effective way is to use a sharp chef’s knife or vegetable peeler. Hold the chocolate bar firmly and make long, shallow cuts or strokes along the edge of the bar, aiming to create thin, elegant curls that will beautifully adorn your cheesecake.

If your cream cheese batter looks curdled, it’s a clear sign that it has likely been overbeaten. When making cheesecake, it’s absolutely crucial not to over-mix the batter, especially after adding the eggs. The best approach is to beat the cream cheese alone very well until it’s perfectly smooth and creamy. Once the sugar, eggs, and other liquid ingredients are introduced, you should only mix until they are just combined and the batter is smooth. Prolonged mixing incorporates too much air, which can cause the cheesecake to rise excessively and then fall, resulting in a curdled or grainy texture. While a curdled cheesecake might not look as aesthetically pleasing, it is still perfectly safe and delicious to eat; it will just have a slightly grainy mouthfeel rather than the desired silky smoothness.

Creating the perfect chocolate Oreo crust is simple and foundational to this cheesecake. Similar to my Graham Cracker Crust, I’ve discovered an optimal butter-to-cookies ratio, and surprisingly, it’s not the same for all cookie types! I’ve found that Oreo cookies, especially with their creamy white filling, require slightly less melted butter to achieve the ideal moist crumb consistency compared to graham crackers, which need a bit more. This difference is likely due to the fat content in the Oreo filling itself.

To make a flawless Chocolate Oreo Crust:

1. Crush 26 original Oreo cookies (with their cream fillings; avoid double-stuffed for this recipe) into fine crumbs. You can do this in a food processor for speed or by placing them in a large ziplock bag and crushing them with a rolling pin.
2. Melt 4 tablespoons of unsalted butter. You can microwave it for 30-60 seconds until fully liquid, then whisk to ensure it’s smooth.
3. Combine the finely crushed Oreo crumbs and the melted butter in a bowl. Mix until all the crumbs are evenly moistened and resemble wet sand.
4. Transfer this mixture to the bottom of a 9-inch springform pan.
5. Using the bottom of a flat glass or a measuring cup, firmly press the crumbs into an even layer on the bottom of the pan. Continue pressing some of the mixture up the sides of the pan to form a cohesive crust.
6. Set the prepared crust aside and proceed with preparing your cream cheese batter.

This crust bakes simultaneously with the cheesecake, so there is no need for a separate pre-baking step, making the process even easier.

Chocolate Oreo Crust:

Cream Cheese Filling:

Cheesecake Topping:

How to Make a White Chocolate Raspberry Swirl Cheesecake:

• Preheat the oven to 300°F (148°C).
• 

  Crush 26 Oreo cookies with the cream filling and mix with 4 Tbsp of melted butter until combined. Press the crumb mixture firmly into a 9-inch springform pan using the bottom of a glass, extending it slightly up the sides to create the chocolate crust. Set aside.
• 

  In a large bowl, beat the softened cream cheese until smooth (about 15-20 seconds). Add the granulated sugar, then the eggs one at a time, mixing only until just blended after each addition. Beat in the heavy cream and sour cream just until combined. Pour this velvety batter into the prepared Oreo crust. Remember, do not overmix the batter to ensure a silky texture and prevent cracking.
• 

  Dollop the warmed raspberry jam or preserves over the cheesecake batter. Using a sharp knife or a skewer, gently run the blade through the dollops and batter to create beautiful swirls. Bake the cheesecake for 60-70 minutes, or until the edges are set and the center has a slight jiggle. Cool completely on a wire rack, then refrigerate for at least 6-8 hours (or overnight) to allow it to fully set.
• 

  For the whipped cream topping, beat cold heavy cream until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks are achieved. Using a piping bag and a large star tip, pipe generous swirls of whipped cream onto the chilled cheesecake. Garnish the raspberry swirl cheesecake generously with delicate white chocolate shavings. For cleaner, easier slicing, consider freezing the cheesecake for about 30 minutes before cutting. This recipe yields 8-10 luxurious slices.

• **You can also use raspberry sauce or raspberry pie filling for the swirls instead of preserves. Each offers a slightly different texture and sweetness level.
• Raspberry Preserves/Jam Tip: Always warm raspberry preserves or jam for about 30-60 seconds in the microwave and stir well before attempting to swirl it into the cheesecake batter. This makes it more fluid and easier to create beautiful, seamless swirls.
• Checking for Doneness: A cheesecake is perfectly baked when the edges have puffed up and are set, but the very center (a small area) still has a slight, gentle jiggle. Baking at a low oven temperature (300°F or 148°C) is key to preventing browning and unwanted cracks. If your cheesecake does develop minor cracks, don’t worry! You can easily fill them in with extra preserves, pie filling, or cover them beautifully with whipped cream and white chocolate shavings.
• Avoid Overmixing: This is crucial for a smooth, creamy cheesecake. Beat the cream cheese alone until it’s perfectly smooth (about 20 seconds). Once the other ingredients, especially the eggs, are added, mix only until everything is just blended. Overmixing incorporates too much air, which can lead to a curdled texture or cracks in the final product.
• Making White Chocolate Shavings: To create elegant white chocolate shavings, you have a couple of options. You can use the slicer side of a standard box grater for fine curls. Alternatively, use a sharp knife or a vegetable peeler to shave thin curls directly from a block of white chocolate by making long, shallow cuts at an angle.
• Slicing Perfection: For the cleanest, most precise slices, chill your cheesecake thoroughly, then place it in the freezer for about 20-30 minutes before cutting. Use a hot, clean knife (wiped between slices) for the best results.

Nutrition per serving