White Chocolate Raspberry Cheesecake

I don’t make this cheesecake very often as it takes quite a bit of time just to prepare, and a gazillion bowls and pans… a food processor to crush up the cookies finely, a double boiler to melt the chocolate (although you could microwave it), a stand mixer to beat the filling, and yet another pan to cook the raspberry sauce and then you still have to strain it.

Saying that, don’t let it put you off if you’re in need of a special dessert! This is for my mom’s birthday. She will be 80! It is hands down her favorite dessert, and if I’m going to eat cheesecake, mine too.

The white chocolate and tart raspberry are heavenly together, but the very sweet Oreo cookie crust takes it right over the top. I’m not usually a fan of anything that sweet, but it pairs perfectly here.

White Chocolate Raspberry Cheesecake

2 cup Oreo cookies crushed
2 tablespoons white sugar
1/4 cup butter melted
1 (12 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup heavy cream
3 (8 ounce) packages cream cheese softened
1/2 cup white sugar
3 eggs at room temperature
2 tablespoons flour
1 teaspoon vanilla extract

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 and place in the freezer while you do the rest of the steps.

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) and place a large casserole dish that your springform pan will fit into, with an inch or two of water in it to preheat with the oven (water bath). Lightly grease the sides and bottom of the pan, and place a parchment circle on the bottom of the pan for easy removal.

In a metal bowl over a pan of simmering water, melt white chocolate chips with heavy cream, 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, flour 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. Refrigerate the remaining raspberry sauce for topping.

Wrap the springform pan tightly in 2 layers of tinfoil, and place in the water bath.

Bake for 55 to 60 minutes, or until filling is set. Turn the oven off, leave the door shut, and let the cheesecake slowly cool off inside the hot oven, for one hour.

Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

CJ Tinkle

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