Cheesecake... Oh how I love cheesecake. I love the creamy, rich texture and the oh so many different flavor combos. You really can't go wrong with cheesecake, in my humble opinion.
This beautiful and delicious White Chocolate Raspberry Cheesecake with an Oreo cookie crumb crust is magnificent! Not only is it pretty, but it is quite easy to make, albeit time consuming, and the taste is out of this world!
The creamy, rich decadence of the white chocolate paired with the slightly tangy flavor of the raspberry jam combined with the sweet chocolaty Oreo goodness of the crust.... OH MAN! I need another piece! One taste and you fall in love!! Really! Perfect for Valentine's Day! You'll have your Valentine seeing hearts!!
- 1.5 - 2 cups Oreo cookie crumbs (I used about 16 cookies)
- 3 tablespoons sugar
- 1/4 cup butter, melted
- 6 tablespoons seedless raspberry jam, melted
- 2 cups white chocolate chips
- 1/2 cup half and half cream
- 3 (8 ounce) packages Philadelphia Cream Cheese, softened to room temperature
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- Prepare a 9" springform pan by wrapping the the bottom and sides in aluminum foil.
- Put about 16 Oreo cookies into a food processor (or a blender) and pulse until they are fine crumbs. Add 3 tablespoons sugar and 1/4 cup melted butter and pulse until combined. Press the cookie mixture into the bottom of the prepared 9" springform pan.
- Preheat the oven to 325 degrees F.
- Combine 2 cups white chocolate chips and 1/2 cup half and half cream. For best results use a double boiler to melt the chips slowly on the stove-top until smooth. You can do this in a microwave safe bowl as well by combining the chips and cream and microwaving for 30 seconds at a time, stirring every 30 seconds until smooth. You need to be very careful microwaving white chocolate. It has a tendency to seize. If it seizes (hardens into one big chunk) then you will have to start over with new chocolate.
- Wipe out the bowl of the food processor (this can be done in a mixer too) and add three 8 ounce packages of Philly Cream Cheese and a 1/2 cup sugar. Pulse until combined. This won't take but a couple pulses. Try not to overdo it. Add three eggs and pulse until combined. Once again, a couple pulses will do. Add in 1 teaspoon vanilla and the melted chocolate and pulse 2 or 3 times until combined.
- Pour 1/2 of the batter over the cookie crust and drizzle 3 tablespoons of melted raspberry jam over the batter. Top with the remaining batter, and again drizzle 3 tablespoons melted raspberry jam over the top. Use a knife to gently swirl the jam into the batter. Don't over do.
- Place the springform pan onto a baking sheet and place on middle rack of oven. Fill the outer pan (the baking sheet) with hot water. Close the oven and bake the cheesecake for 60 minutes. Turn off the oven and let the cheesecake sit in the oven for another hour. Remove from oven and let cool completely. Then cover and put in fridge overnight! Don't remove from the pan yet!
- After the cheesecake has set in the fridge overnight, carefully run a knife around the edges and carefully unclasp and remove the side of the pan. Prior to serving, garnish with shaved white chocolate and fresh raspberries. Enjoy!
Isn't this pretty?!! I just love how it turned out! Don said "I like how you made the flowers!" HUH? Sure, honey, I did that on purpose! I let him believe it, but, between you and me, I just got lucky it turned out looking this neat.
It had cracks but it didn't really matter because the jam fell right into those cracks and created this beautiful effect!
I love this cheesecake and look forward to making it again!
If you aren't up for making a cheesecake, check out my Champagne Sorbet! It would also make a wonderful treat for Valentine's Day!
Recipe inspired by allrecipes.com White Chocolate Raspberry Cheesecake