White Chocolate Raspberry Cheesecake Recipe
Prep Time:
15 minutes plus freezing
Cook Time:
55 to 70 minutes plus cooling
Serves:
12
Ingredients
- 1/2 Cup granulated sugar
- 1 Tsp. vanilla extract
- 12 Ounces white chocolate, melted and cooled to room temperature
- 4 Packages (8 ounces each) cream cheese, at room temperature
- 4 eggs
- 4 Packages (8 ounces each) cream cheese, at room temperature
- 1/2 of one package (14.3 ounce) Oreo cookies
- 1/4 Tsp. salt
- 1/2 Cup unsalted butter, melted
- 1 Package (6 ounce) Driscoll's raspberries
- White chocolate shavings
- 1/4 Cup granulated sugar
- 1 Tbsp. cornstarch
- 1 Tbsp. fresh lemon juice
- 1/3 Cup cold water
- 2 Packages (6 ounces) Driscoll's Raspberries
- 1 Cup heavy cream
- 1/2 Tsp. vanilla extract
- 3 Tablespoons confectioners' sugar
Directions
- PREHEAT oven to 325°F.
- PLACE 4 packages (8 ounce each) cream cheese into bowl of an electric mixer.
- BEAT on high speed until cream cheese is completely smooth while SCRAPING DOWN sides of bowl and mixer attachments frequently.
- ADD 1/2 cup granulated sugar and 1 teaspoon vanilla extract.
- BEAT on medium speed until mixture is light and fluffy, about 3 to 5 minutes.
- ADD 12 ounces melted white chocolate and BEAT on medium speed to combine ingredients, about 1 minute.
- ADD 4 eggs, one at a time, while BEATING until batter is completely smooth.
- POUR half of batter over chilled crust in springform pan.
- POUR three-quarters of raspberry mixture over batter in springform pan.
- POUR remaining batter into springform pan.
- DOLLOP remaining raspberry mixture, 1 to 2 tablespoons at a time, onto batter to create coin-sized droplets.
- STIR raspberry mixture shallowly into cheesecake using a butter knife or toothpick to create decorative swirls.
- BAKE 55 to 70 minutes or until cake center barely jiggles when pan is moved. (CHECK cake halfway through bake; if top is browning too much, cover loosely with a piece of foil.)
- PLACE cheesecake onto a wire rack.
- RUN a knife around inside edge of pan and ALLOW cheesecake to cool to room temperature.
- CHILL cheesecake in refrigerator at least 4 hours or overnight.
- REMOVE filling from half of 1 package Oreo cookies and DISCARD filling.
- CRUSH cookie wafers into crumbs.
- PLACE crumbs into a large bowl.
- ADD 2/3 cup granulated sugar and 1/4 teaspoon salt.
- STIR to combine ingredients.
- DRIZZLE 1/2 cup melted butter over crumb mixture and STIR with a fork until moistened.
- TRANSFER mixture to a 9-inch springform pan and PRESS mixture into bottom of pan.
- CHILL in freezer for 1 hour.
- This recipe was created by Michelle Norris, better known as the Brown Eyed Baker. Read her blog here.
- PLACE 1/4 cup granulated sugar into a small saucepan.
- ADD 1 tablespoon cornstarch.
- STIR to combine ingredients.
- ADD 1 tablespoon fresh lemon juice and 1/3 cup cold water.
- STIR IN 2 packages (6 ounces each) raspberries.
- COOK over medium heat, while WHISKING constantly, until mixture comes to a boil.
- COOK an additional 5 – 10 minutes, while WHISKING constantly, until sauce has thickened.
- PRESS raspberry mixture through a fine-mesh sieve to REMOVE seeds.
- SET ASIDE raspberry mixture to cool to room temperature.
- PLACE 1 cup heavy cream into bowl of an electric mixer.
- ADD 1/2 teaspoon vanilla extract and 3 tablespoons confectioners' sugar.
- BEAT mixture until stiff peaks form.
- GARNISH cheesecake with whipped cream, white chocolate shavings, and fresh raspberries.
