Steps to Make Quick White Chocolate Raspberry Cheesecake w/ Oreo Crust

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, white chocolate raspberry cheesecake w/ oreo crust. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

White Chocolate Raspberry Cheesecake w/ Oreo Crust is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. White Chocolate Raspberry Cheesecake w/ Oreo Crust is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have white chocolate raspberry cheesecake w/ oreo crust using 17 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make White Chocolate Raspberry Cheesecake w/ Oreo Crust:

1. Take CRUST ⬇️(using a SPRING FORM PAN)
2. Make ready 1 Box Oreos
3. Take 1/3 cup Butter
4. Prepare FOR RASPBERRY SAUCE ⬇️
5. Prepare 10 oz fresh raspberries
6. Make ready 1/3 cup sugar
7. Prepare 2 tablespoons lemon juice
8. Get FILLING⬇️
9. Take 4-8 oz cream cheese (room temp)
10. Make ready 1/4 cup sugar
11. Take 1/2 cup sour cream (room temp)
12. Take 2 teaspoon vanilla extract
13. Prepare 5 eggs (room temp)
14. Make ready 4 oz Shaved white chocolate (optional)
15. Make ready FOR GARNISH⬇️ (optional )
16. Get 1 cup heavy whipping cream
17. Get 1/2 cup powdered sugar

Steps to make White Chocolate Raspberry Cheesecake w/ Oreo Crust:

1. Preheat oven to 475°F. - 5 mins before completing the filling , fill oven safe skillet with 1/2 inch of water. This is for the water bath
2. Remove filling from Oreos then crush the Oreos in blender for fine consistency.
3. Add melted butter to Oreos. - Press down Oreos on a lined spring form pan with hand or glass.
4. Freeze until filling is complete
5. Add most of raspberries to a saucepan (saving a few for garnish) and stir with sugar and lemon juice until raspberries break down
6. Strain raspberries. Set Aside to cool.
7. Add water bath to oven
8. Add cream cheese, sugar, sour cream
9. Blend until smooth
10. Add eggs one at a time. Incorporate egg completely before adding the next
11. Add vanilla
12. Remove crust from freezer and sprinkle white chocolate at the bottom before adding filling
13. Add SOME filling, then add SOME raspberry sauce. Use knife to swirl around.
14. Add more filling then add more raspberry sauce. Swirl with knife.
15. Repeat until you fill your pan
16. Place foil under your pan to be sure water doesn't leak through during water bath
17. Bake on 475°F for 10 mins
18. Bring temperature down to 375°F and continue baking for 5 mins
19. Remove from water bath after 5 mins
20. Bake until LIGHTLY browned. Turn off oven and let cheesecake sit for 1 hour then remove
21. Wrap with plastic then refrigerate 5 hours
22. Remove plastic then Garnish😉

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