White Chocolate Raspberry Cheesecake #christmas#holidays#holidayrecipes

Creamy White Chocolate Raspberry Cheesecake, complete with a homemade chocolate cookie crust and fresh whipped cream. This one is a showstopper! Creamy White Chocolate Cheesecake swirled with fresh raspberry, all on top of a selfmade chocolate cookie crust. This one is a showstopper!




Hiya from the coffee save! I’m currently sitting right here in Hamburg, sipping a macchiato, and ingesting the maximum fairly delicious almond croissant. now not awful for a Friday… not horrific in any respect 😉 How’s your morning so far? Any exciting weekend plans. Creamy White Chocolate Cheesecake swirled with sparkling raspberry, all on pinnacle of a home made chocolate cookie crust. This one is a showstopper!

INGREDIENTS

For the Oreo Crust

  • 24 Oreo cookies
  • 1/4 cup unsalted butter, melted
  • For the White Chocolate Cheesecake Filling:
  • (3) 8 oz packages of cream cheese, VERY soft
  • 1 cup full fat sour cream, at room temperature
  • 3 large eggs + 2 egg yolks, at room temperature
  • 1 and 1/2 cups granulated sugar
  • 3 tablespoon all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup fresh lemon juice
  • 8 ounces white chocolate, chopped, melted and slightly cooled

For the Fresh Raspberry Swirl

  • 3/4 cup fresh raspberries
  • 3 tablespoons granulated sugar
For the Whipped Cream
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla

INSTRUCTIONS


  1. Prepare the pan
  2. Preheat oven to 325 stages (F). Wrap a 9" springform pan thoroughly in more than one layers of heavy-duty tin foil; gently grease the pan with non-stick spray, and set aside.

For the Oreo Crust

  1. add the Oreo cookies to the frame of a small food processor or blender and pulse until the cookies are pleasant crumbs. Stir inside the melted butter, blending nicely to mix. unload the combination into the prepared pan, pressing the crust down firmly and slightly up the perimeters. Set apart.

For the White Chocolate Cheesecake Filling

  1. Beat the softened cream cheese and sour cream in a blender until absolutely smooth. upload inside the eggs, egg yolks, and sugar; pulse until well blended. add in the flour and vanilla and pulse for some other 30 seconds, or till the flour has completely disappeared into the batter. don't over blend! the use of a rubber spatula, fold within the lemon juice and melted white chocolate, stirring gently till mixed. Pour the filling into the prepared crust, spread evenly, and clean the pinnacle with a rubber spatula. top with the raspberry swirl. place the springform pan right into a huge baking pan (with excessive sides) and fill the pan midway with warm water; that is your water tub (see post in case you need extra facts on this). place cheesecake in preheated oven and bake for 1 hour and half-hour. flip the oven off and allow the cheesecake take a seat for forty five mins within the oven with the door close. The cheesecake should be nevertheless slightly wiggly in the middle. dispose of from oven and lightly run a knife round the brink of the cake, loosening any bits which could have gotten stuck while baking. permit cheesecake to relaxation at the counter for 30 minutes earlier than masking with plastic wrap and refrigerating for as a minimum 6 hours. whilst geared up to devour, without a doubt slice, pinnacle with a dollop of whipped cream, and serve!

For the Raspberry Swirl

  1. In a small meals processor or blender, puree the raspberries until absolutely smooth. Press the aggregate thru a pleasant mesh strainer, discarding seeds and pulp. Stir within the granulated sugar. Spoon the raspberry combination on top of the unbaked cheesecake, some dollops at a time. Use a skewer to swirl the aggregate as lots or as low as you would like. Bake cheesecake as directed above.

For the Whipped Cream

  1. place the heavy cream in a stand mixer geared up with the whisk attachment and beat on medium-excessive till semi-stiff peaks start to form. reduce the velocity to low and add within the confectioners' sugar and vanilla and beat for any other minute or so. Dollop on top of cheesecake slices proper earlier than serving, or location inside the fridge till wanted. keeps for forty eight hours.

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