RASPBERRY WHITE CHOCOLATE CHEESECAKE WITH OREO CRUST ...
A creamy, rich, decadent white chocolate cheesecake with swirls of slightly tangy raspberry jam and a sweet chocolaty Oreo crust
Provided by Life Tastes Good
Total Time 9 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Number Of Ingredients 10
Steps:
- Prepare a 9" springform pan by wrapping the the bottom and sides in aluminum foil.
- Put about 16 Oreo cookies into a food processor (or a blender) and pulse until they are fine crumbs. Add 3 tablespoons sugar and 1/4 cup melted butter and pulse until combined. Press the cookie mixture into the bottom of the prepared 9" springform pan.
- Preheat the oven to 325 degrees F.
- Combine 2 cups white chocolate chips and 1/2 cup half and half cream. For best results use a double boiler to melt the chips slowly on the stove-top until smooth. (See notes section for microwave option)
- Wipe out the bowl of the food processor (this can be done in a mixer too) and add three 8 ounce packages of Philly Cream Cheese and a 1/2 cup sugar. Pulse until combined. Add three eggs and pulse until combined. Add in 1 teaspoon vanilla and the melted chocolate and pulse 2 or 3 times until combined.
- Pour 1/2 of the batter over the cookie crust and drizzle 3 tablespoons of melted raspberry jam over the batter. Top with the remaining batter, and again drizzle 3 tablespoons melted raspberry jam over the top. Use a knife to gently swirl the jam into the batter. Don't over do.
- Place the springform pan onto a baking sheet and place on middle rack of oven. Fill the outer pan (the baking sheet) with hot water. Close the oven and bake the cheesecake for 60 minutes. Turn off the oven and let the cheesecake sit in the oven for another hour. Remove from oven and let cool completely. Then cover and put in fridge overnight! Don't remove from the pan yet!
- After the cheesecake has set in the fridge overnight, carefully run a knife around the edges, unclasp and remove the side of the pan. Prior to serving, garnish with shaved white chocolate and fresh raspberries. Enjoy!
Nutrition Facts : Calories 395.41, FatContent 21.39, SaturatedFatContent 9.69, CarbohydrateContent 47.72, FiberContent 1.15, SugarContent 31.18, ProteinContent 4.98, SodiumContent 229.10, CholesterolContent 61.80
WHITE CHOCOLATE RASPBERRY CHEESECAKE | ALLRECIPES
This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.
Provided by Cindy Catudal Shank
Categories Desserts Fruit Desserts Raspberry Dessert Recipes
Total Time 10 minutes
Prep Time 1 hours 0 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9 inch cheesecake
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Nutrition Facts : Calories 412 calories, CarbohydrateContent 34.4 g, CholesterolContent 96.4 mg, FatContent 28.3 g, FiberContent 1 g, ProteinContent 6.8 g, SaturatedFatContent 16.9 g, SodiumContent 225.8 mg, SugarContent 29 g
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