[recipe servings=”8-12″ time=”1hr 30mins” difficulty=”Easy” description=”This is as per my other dessert my first time making cheesecake. It is a White Chocolate Raspberry Cheesecake. It is fairly simple to make and requires a lot of cream cheese more than anything else. There are a couple different ways to make cheesecake however this method is baked. Overall the recipe turned out well, some key points to watch out for when making this is make sure your foil is water proof around your pie container so that water from the bath doesn’t go in, be careful about your time when cooking and make sure you take out it when the top just turns brown and lastly when i made this i only put 3 tablespoon of the raspberry sauce but definitely would be advisable to put a bit more for a stronger flavor. The recipe is simple to make and makes for a great cheesecake dessert.”]
30 crumbled Oreo cookies (filling removed)
3 tbps sugar
1/3 c butter, melted
1/2 cup raspberry preserves
1/4 cup water
4 x 8 oz pkgs cream cheese
1 cups granulated sugar
1/2 cup half-and-half cream
2 tspn vanilla extract
2/3 cup white chocolate
Preheat oven to 475 degrees. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.
Chop or crumble the oreo cookies with the fillings removed.
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.
Press mixture into the bottom of a 9 or 10 inch springform pan. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In mixer, mix together cream cheese and 1 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 (feel free to add more if you like a strong raspberry taste). 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.
Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate or with the remaining raspberry sauce. Enjoy!