Creamy White Chocolate Raspberry Cheesecake, complete with a homemade chocolate cookie crust and fresh whipped cream. This one is a showstopper!
Hello from the coffee shop! I’m currently sitting here in Hamburg, sipping a macchiato, and eating the most incredibly delicious almond croissant. Not bad for a Friday… not bad at all 😉 How’s your morning so far? Any exciting weekend plans?
When I was in my early 20’s I spent a few years working at The Cheesecake Factory. It was a really fun, high paced job, and it quickly developed me into a (self-proclaimed) cheesecake connoisseur. I should probably note I didn’t work in the bakery – or gain access to any top secret recipes (I wish!) – but still, my time spent there definitely helped spark my intense love affair with creamy cheesecake.
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
Prepare the pan:
Preheat oven to 325 degrees (F). Wrap a 9″ springform pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.
For the Oreo Crust:
Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.
You can find complete recipes of this WHITE CHOCOLATE RASPBERRY CHEESECAKE in bakerbynature.com