White Chocolate Raspberry Cheesecake

Introduction

There’s something truly magical about the combination of white chocolate and raspberries. This White Chocolate Raspberry Cheesecake is a delightful dessert that has earned its place in our family gatherings, always making a grand entrance. The creamy cheesecake, paired with a tangy raspberry sauce, creates a perfect harmony of flavors that everyone loves. My family has a tradition of savoring this cheesecake during celebrations, and each slice brings back cherished memories. The joy on their faces as they take the first bite is truly priceless.

Ingredients

For the Raspberry Sauce:

• 2 cups fresh or frozen raspberries
• 1/4 to 1/2 cup granulated sugar (adjust based on sweetness preference)
• 3 tablespoons water, divided
• 1 tablespoon cornstarch

For the Oreo Cookie Crust:

• 25-30 Oreo cookies (with filling)
• 5 tablespoons unsalted butter, melted

For the White Chocolate Cheesecake Filling:

• 8 ounces high-quality white chocolate
• 4 (8-ounce) blocks full-fat cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs + 2 egg yolks, room temperature
• 1/2 cup sour cream, room temperature
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Instructions

Make the Raspberry Sauce:

1. In a saucepan over medium heat, combine the raspberries, sugar, and 2 tablespoons of water. Cook until the raspberries break down, about 5-7 minutes.
2. In a small bowl, mix the cornstarch with the remaining tablespoon of water to create a slurry. Add this mixture to the saucepan and stir until the sauce thickens, about 2-3 minutes. Remove from heat and let it cool.

Prepare the Crust:

1. Preheat your oven to 350°F (175°C).
2. Crush the Oreo cookies in a food processor until fine crumbs form.
3. In a mixing bowl, combine the cookie crumbs with melted butter until the mixture resembles wet sand.
4. Press the mixture firmly into the bottom of a 9-inch springform pan.
5. Bake the crust for 10 minutes, then remove and let it cool while preparing the filling.

Make the Filling:

1. In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
2. In a large mixing bowl, beat the softened cream cheese with the granulated sugar until creamy and smooth.
3. Add the eggs and egg yolks one at a time, mixing well after each addition.
4. Mix in the sour cream, cornstarch, and vanilla extract until fully combined.
5. Finally, fold in the melted white chocolate until the mixture is smooth and well combined.

Assemble:

1. Pour half of the cheesecake filling into the prepared crust.
2. Drizzle half of the raspberry sauce over the filling. Use a knife to swirl the sauce gently into the filling.
3. Pour the remaining cheesecake filling on top, followed by the rest of the raspberry sauce. Again, swirl with a knife to create a marbled effect.

Bake:

1. Prepare a water bath by placing the springform pan in a larger baking pan filled with hot water (about halfway up the sides of the springform pan).
2. Bake in the preheated oven at 350°F for 10 minutes, then lower the temperature to 300°F (150°C) and continue baking for 60-70 minutes, or until the center is set but slightly jiggly.
3. Turn off the oven and crack the door, allowing the cheesecake to cool gradually for about 1 hour.

Cool and Chill:

1. Remove the cheesecake from the oven and the water bath. Let it cool to room temperature before transferring it to the refrigerator.
2. Refrigerate overnight for the best texture and flavor.

Serve:

1. When ready to serve, drizzle the remaining raspberry sauce over each slice of cheesecake.
2. Garnish with whipped cream, fresh raspberries, and white chocolate curls for an extra special touch.

Nutrition Facts (per serving)

• Servings: 12
• Calories: 460
• Sugar: 32 g
• Sodium: 300 mg
• Fat: 34 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 125 mg

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 35 minutes

How to Serve

• Slice the cheesecake into wedges using a hot knife for clean cuts.
• Serve each slice on a plate, garnished with:
• Drizzles of raspberry sauce
• Whipped cream
• Fresh raspberries
• White chocolate curls

Additional Tips

1. Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth filling.
2. Chill Time: Refrigerating overnight enhances the flavor and texture of the cheesecake.
3. Swirling Technique: For beautiful swirls, use a toothpick or skewer to gently combine the raspberry sauce and cheesecake filling.
4. Quality Chocolate: Use high-quality white chocolate for the best flavor.
5. Check for Doneness: The cheesecake should be set at the edges and slightly jiggly in the center when done.

Recipe Variations

• Fruit Variations: Swap raspberries for strawberries or blueberries for a different fruit flavor.
• Crust Variations: Use graham crackers or chocolate wafer cookies instead of Oreos for the crust.
• Add Zest: Incorporate lemon or lime zest into the filling for a citrusy twist.

Serving Suggestions

• Serve as a decadent dessert at dinner parties or holiday gatherings.
• Pair with a glass of dessert wine or a cup of coffee.
• Perfect for birthdays, anniversaries, or special celebrations.

Freezing and Storage

• Freezing: Wrap slices in plastic wrap and place in an airtight container. Freeze for up to 2 months.
• Thawing: Thaw in the refrigerator overnight before serving.
• Storage: Keep refrigerated for up to 5 days.

FAQ Section

1. Can I use low-fat cream cheese?

• Yes, but the texture may be slightly different; it could be less creamy.

1. How do I know when the cheesecake is done?

• The edges should be set while the center remains slightly jiggly.

1. Can I make this cheesecake in advance?

• Absolutely! It’s best to refrigerate overnight before serving.

1. What if I don’t have a springform pan?

• You can use a regular cake pan, but lining it with parchment paper will help with removal.

1. Can I use frozen raspberries for the sauce?

• Yes, frozen raspberries work perfectly; just thaw them slightly before cooking.

1. Is it necessary to use a water bath?

• While it’s recommended to prevent cracking, you can bake it without one; just keep an eye on it.

1. What can I use instead of sour cream?

• Greek yogurt can be used as a substitute.

1. Can I make this cheesecake gluten-free?

• Yes, use gluten-free cookies for the crust and ensure all other ingredients are gluten-free.

1. How do I cut the cheesecake without cracking it?

• Dip your knife in hot water and wipe it clean between cuts for smoother slices.

1. What can I do with leftover raspberry sauce?
   • Use it as a topping for pancakes, waffles, or yogurt!

Conclusion

This White Chocolate Raspberry Cheesecake is not just a dessert; it’s an experience. Each creamy, luscious bite filled with the tartness of raspberries and the sweetness of white chocolate is truly indulgent. Whether it’s for a celebration or simply a sweet treat at home, this cheesecake is sure to impress. So, gather your ingredients and get ready to create a dessert that will leave everyone asking for seconds!

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