White Chocolate Raspberry Cheesecake w/ Oreo Crust

Name: White Chocolate Raspberry Cheesecake w/ Oreo Crust
Cuisine: American
Ingredients: CRUST ⬇️(using a SPRING FORM PAN); 1 Box Oreos; 1/3 cup Butter; FOR RASPBERRY SAUCE ⬇️; 10 oz fresh raspberries; 1/3 cup sugar; 2 tablespoons lemon juice; FILLING⬇️; 4-8 oz cream cheese (room temp); 1/4 cup sugar; 1/2 cup sour cream (room temp); 2 teaspoon vanilla extract; 5 eggs (room temp); 4 oz Shaved white chocolate (optional); FOR GARNISH⬇️ (optional ); 1 cup heavy whipping cream; 1/2 cup powdered sugar

Leanzism @LinaMadeThis_

CT NY

💜 Rich and Delicious

White Chocolate Raspberry Cheesecake w/ Oreo Crust

Share its first Cooksnap!

Leanzism @LinaMadeThis_

💜 Rich and Delicious

CRUST ⬇️(using a SPRING FORM PAN)
1 BoxOreos
1/3 cupButter
FOR RASPBERRY SAUCE ⬇️
10 ozfresh raspberries
1/3 cupsugar
2 tablespoonslemon juice
FILLING⬇️
4-8 ozcream cheese (room temp)
1/4 cupsugar
1/2 cupsour cream (room temp)
2 teaspoonvanilla extract
5eggs (room temp)
4 ozShaved white chocolate (optional)
FOR GARNISH⬇️ (optional )
1 cupheavy whipping cream
1/2 cuppowdered sugar

Cooking Instructions

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😉
23