This is the way to blog. I’m sitting out on my patio all alone on a nice summer evening drinking wine, eating a pepper jack chicken quesadilla, and blogging about cheesecake. Blogging about cheesecake means that I will be eating cheesecake very soon and that makes me really happy!
This White Chocolate Raspberry Cheesecake is the very first cheesecake I ever made 6 years ago. Over the past six years I’ve made many cheesecakes and this is still one of my all time favorites. Never did I imagine back then that I would enjoy cheesecake and making cheesecakes this much. I love it so much I’m trying to start my own business selling them. Let me know if you want to try one!
This cheesecake is absolutely delicious. I love the combination of white chocolate and raspberries with a chocolate Oreo crust. Not only does it taste good, but it’s really pretty as well. I think one of the most rewarding things about making a cheesecake is having it not only be awesome in flavor, but that it looks as good as it tastes.
If you love baking cheesecakes or if you’re new to making cheesecakes like I was 6 years ago, try this one out you wont be disappointed.
- 1 1/2 cups Oreo cookie crumbs (about 20)
- 4 Tbsp. butter, melted
- 12oz. bag frozen raspberries
- 2 Tbsp. sugar
- 1/2 cup water
- 2 tsp. cornstarch
- 3 8oz packages cream cheese (room temperature)
- 1/2 cup sugar
- 2 cups white chocolate chips
- 1/2 cup half & half
- 3 eggs (room temperature)
- 1 tsp. vanilla
- Raspberry sauce
- White chocolate shavings
- Pre-heat oven to 350
- Line a 9 inch springform pan with heavy-duty tin foil so it covers the entire pan all the way up the sides.
- In a sauce pan over medium heat add the frozen raspberries and sugar. Bring to a boil.
- In a small mixing bowl, mix together the water and cornstarch. Add the water and corn starch mixture and let boil for 5 minutes stirring often.
- Strain into a bowl to seperate the seeds.
- In a food processor crush the Oreos. Add the melted butter and blend.
- Press the crumbs in the pan.
- Bake the crust in the oven for 10 minutes. Let cool and set aside.
- In a metal bowl add the white chocolate chips and half & half. Melt for 1 minute, stir. Melt in 30 second intervals until completely melted and smooth. I only had to do it for a total of 2 minutes.
- In a large mixing bowl add the cream cheese and sugar. Blend together until smooth.
- Beat in one egg at a time on low.
- Add the vanilla and white chocolate. Beat on low just until combined. Don’t over mix.
- Pour half the filling over the crust.
- Next spoon some of the raspberry sauce over the top.
- Add the remainder of the cream cheese filling over the top of that.
- Spoon some more raspberry sauce over the cream cheese filling. Take a sharp knife and make a pretty pattern with the raspberry sauce. Make sure you save some raspberry sauce for the top of the baked cheesecake.
- Prepare a water bath. You can do this by placing a baking sheet or pan with sides in the oven with water in it. Make sure the cheesecake pan fits in this pan first.
- Place the cheesecake in the middles of the pan.
- Bake for 1 hour. Cheesecake should jiggle slightly in the middle when done.
- Turn the oven off and let the cheesecake sit in there for 1 hour to cool.
- Cool completely on a wired rack and refrigerate over night.
- Next day spread the remainder of the raspberry sauce over the cheesecake. Top with fresh raspberries and white chocolate shavings.
This is a yummy cheesecake, enjoy!