Raspberry White Chocolate Cheesecake With Oreo Crust Recipes

RASPBERRY WHITE CHOCOLATE CHEESECAKE WITH OREO CRUST

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!

WHITE CHOCOLATE RASPBERRY CHEESECAKE

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.

WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS

Steps:

• The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.
• Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan (8-inch is too small) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
• In a food processor or blender, pulse the whole Oreos into a fine crumb-you should get about 2 cups of crumbs. Stir the cookie crumbs and melted butter together in a medium size bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes. Remove from the oven and set aside. Leave oven on.
• Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate cool as you work on the other cheesecake filling ingredients. You can place it in the refrigerator, but just don't let it solidify!
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 2nd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Pour in the cooled (but still liquid) white chocolate. Beat on low speed just until combined.
• Pour half of the cheesecake filling onto the crust. It's ok if the crust is still slightly warm. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top. (It's ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together.
• Bake for 32-36 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. If you plan to chill the bars for longer, loosely cover with aluminum foil after 3 hours of chilling.
• To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
• Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.