White Chocolate Raspberry Cheesecake
Description: The stark contrast of raspberry swirled in white chocolate is not only pleasing to the eye but also to the mouth. You'll love the way the raspberry pops in comparison with the sweet and creamy white chocolate cheesecake.
The stark contrast of raspberry swirled in white chocolate is not only pleasing to the eye but also to the mouth. You'll love the way the raspberry pops in comparison with the sweet and creamy white chocolate cheesecake.
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 3 tablespoons sugar
- White chocolate curls
- 1 package (6 ounce) Driscoll's raspberries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 12 ounces white chocolate, melted and cooled to room temperature
- 4 eggs
- 4 packages (8 ounces each) cream cheese, at room temperature
- 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
- 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) Driscoll's Raspberries
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
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.
Preheat oven to 325°F.
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.
This recipe was created by Michelle Norris, better known as the Brown Eyed Baker. Read her blog here.