The combination of cheesecake, OREO, raspberry and white chocolate should make your mouth water just thinking about it. Loved this recipe because you don't have to do a water bath. It does take time but well worth every second.
| Servings | Prep Time |
| 12 People | 30 Minutes |
| Cook Time | Passive Time |
| 55-70 Minutes + cooling time | 4+ Hours in the fridge |
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The combination of cheesecake, OREO, raspberry and white chocolate should make your mouth water just thinking about it. Loved this recipe because you don't have to do a water bath. It does take time but well worth every second.
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Ingredients
Whipped Cream
- 1 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 3 tbsp sugar
Garnish
- White Chocolate curls
- 1 6oz. package Driscoll's raspberries
Cheesecake
- 1/2 cup packed light brown sugar
- 1 tsp pure vanilla extract
- 12 ounces white chocolate, melted and cooled to room temperature
- 4 packages (8 oz. each) cream cheese, at room temperature
Crust
- 1 package (14.3 ounce) ) Oreo cookie crumbs, filling removed
- 2/3 cup sugar
- 1/4 tsp salt
- 8 tablespoons (one stick) unsalted butter, melted
Raspberry Swirl
- 4 tbsp. sugar
- 1 tbsp. cornstarch
- 1 tbsp. fresh lemon juice
- 1/3 cup cold water
- 2 packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
Servings: People
Instructions
Prepare
- Gather all your ingredients and get cream cheese to room temperature.
Crust
- Remove all icing from the inside of the OREOS. No need for the icing in this recipe.
- Toss all OREOS in the food processor to finely crush.
- 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
Raspberry Swirl
- 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.
Cheesecake
- 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 the remaining batter into pan. Dollop with half of the remaining raspberry swirl. Use a butter knife to gently swirl raspberry into cheesecake. I created a fun design by taking the tip of a steak knife. I saved the remaining sauce to let guests pour over their individual slices of 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.
- Remove pan from around springform slowly.
- Garnish with fresh whipped cream, white chocolate shavings and fresh raspberries, as desired. I used a piping bag for the whipped cream. I put the chocolate shavings around the sides of the cake so you could see the design in the center.
- Set the cheesecake out 10 minutes prior to serving so the crust won't be so cold.
- Make sure you use a sharp knife and spatula to remove each slice and get under the crust.
- Pour additional raspberry sauce on each slice or let your guests add their own sauce or hot fudge.
Recipe Notes
This recipe was created by Michelle Norris, better known as the Brown Eyed Baker. Read her blog: http://www.driscolls.com/community/blog/secret-to-perfect-cheesecake
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