Step-by-Step Guide to Make Speedy White Chocolate Raspberry Cheesecake w/ Oreo Crust

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, white chocolate raspberry cheesecake w/ oreo crust. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

White Chocolate Raspberry Cheesecake w/ Oreo Crust is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. White Chocolate Raspberry Cheesecake w/ Oreo Crust is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. 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. Get CRUST ⬇️(using a SPRING FORM PAN)
2. Make ready 1 Box Oreos
3. Prepare 1/3 cup Butter
4. Get FOR RASPBERRY SAUCE ⬇️
5. Take 10 oz fresh raspberries
6. Prepare 1/3 cup sugar
7. Get 2 tablespoons lemon juice
8. Take FILLING⬇️
9. Get 4-8 oz cream cheese (room temp)
10. Prepare 1/4 cup sugar
11. Get 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. Get FOR GARNISH⬇️ (optional )
16. Make ready 1 cup heavy whipping cream
17. Make ready 1/2 cup powdered sugar

Instructions 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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