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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 package (14.3 ounce) Oreo cookie crumbs, filling removed
2/3 cup sugar
1/4 teaspoon salt
8 tablespoons (one stick) unsalted butter, melted
Raspberry Swirl
4 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/3 cup cold water
2 packages (6 ounces or 1 1/3 cups each) Raspberries
Cheesecake
4 packages (8 ounces each) cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
12 ounces white chocolate, melted and cooled to room temperature
4 eggs
Whipped Cream
1 cup heavy cream
1/2 teaspoon vanilla extract
3 tablespoons sugar
Garnish
White chocolate curls
1 package (6 ounce) raspberries
Crust
Stir together the Oreo crumbs, sugar and salt in a large bowl. Drizzle melted butter over crumb mixture and stir with a fork until moistened. Transfer to a 9-inch springform pan and press into the bottom of the pan. Place in freezer for 1 hour
Raspberry Swirl
Whisk together sugar and cornstarch in a small saucepan. Whisk in cold water. Stir in raspberries and place over medium heat. Cook, whisking constantly, until mixture comes to a boil. Continue to whisk as it boils until sauce has thickened, 5 to 10 minutes. Remove from heat and press through a fine-mesh sieve, discarding solids. Set aside to cool to room temperature.
Cheesecake
Preheat oven to 325.
Beat cream cheese, sugar and vanilla extract on medium speed until light and fluffy, 3 to 5 minutes. Add melted white chocolate and mix on medium speed to combine, about 1 minute. Add eggs, one at a time, beating until completely combined after each addition and scraping down sides of the bowl as needed.
Pour half of batter over chilled crust. Dollop half of raspberry swirl over top of batter in pan. Pour remaining batter into pan. Dollop with remaining raspberry swirl. Use a butter knife to gently swirl raspberry into cheesecake.
Bake 55 to 70 minutes, or until center barely jiggles when pan is moved. If top is browning too much, cover loosely with a piece of foil.
Remove pan from oven and place on a wire rack. Run a knife around outside edge of pan and allow cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving. Garnish with fresh whipped cream, white chocolate shavings and fresh raspberries, as desired.
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White Chocolate Raspberry Cheesecake
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 package (14.3 ounce) Oreo cookie crumbs, filling removed
2/3 cup sugar
1/4 teaspoon salt
8 tablespoons (one stick) unsalted butter, melted
Raspberry Swirl
4 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/3 cup cold water
2 packages (6 ounces or 1 1/3 cups each) Raspberries
Cheesecake
4 packages (8 ounces each) cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
12 ounces white chocolate, melted and cooled to room temperature
4 eggs
Whipped Cream
1 cup heavy cream
1/2 teaspoon vanilla extract
3 tablespoons sugar
Garnish
White chocolate curls
1 package (6 ounce) raspberries
Crust
Stir together the Oreo crumbs, sugar and salt in a large bowl. Drizzle melted butter over crumb mixture and stir with a fork until moistened. Transfer to a 9-inch springform pan and press into the bottom of the pan. Place in freezer for 1 hour
Raspberry Swirl
Whisk together sugar and cornstarch in a small saucepan. Whisk in cold water. Stir in raspberries and place over medium heat. Cook, whisking constantly, until mixture comes to a boil. Continue to whisk as it boils until sauce has thickened, 5 to 10 minutes. Remove from heat and press through a fine-mesh sieve, discarding solids. Set aside to cool to room temperature.
Cheesecake
Preheat oven to 325.
Beat cream cheese, sugar and vanilla extract on medium speed until light and fluffy, 3 to 5 minutes. Add melted white chocolate and mix on medium speed to combine, about 1 minute. Add eggs, one at a time, beating until completely combined after each addition and scraping down sides of the bowl as needed.
Pour half of batter over chilled crust. Dollop half of raspberry swirl over top of batter in pan. Pour remaining batter into pan. Dollop with remaining raspberry swirl. Use a butter knife to gently swirl raspberry into cheesecake.
Bake 55 to 70 minutes, or until center barely jiggles when pan is moved. If top is browning too much, cover loosely with a piece of foil.
Remove pan from oven and place on a wire rack. Run a knife around outside edge of pan and allow cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving. Garnish with fresh whipped cream, white chocolate shavings and fresh raspberries, as desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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