1.5 h + refrigeration time | 12 | dessert | holiday and events
The stark contrast of raspberry swirled in white chocolate is not only pleasing to the eye but also to the mouth. You'll love the way the raspberry pops in comparison with the sweet and creamy white chocolate cheesecake.
Crust
REMOVE filling from half of the Oreo cookies and DISCARD filling.
CRUSH cookie wafers into crumbs.
PLACE crumbs into a large bowl.
ADD 130 grams of granulated sugar and 1/4 teaspoon salt.
STIR to combine ingredients.
DRIZZLE 125 grams of melted butter over crumb mixture and STIR with a fork until moistened.
TRANSFER mixture to a 23 cm springform pan and PRESS mixture into bottom of pan.
CHILL in freezer for 1 hour.
Raspberry Swirl
PLACE 50 grams granulated sugar into a small saucepan.
ADD 1 tablespoon cornstarch.
STIR to combine ingredients.
ADD 1 tablespoon fresh lemon juice and 80 ml cold water.
STIR IN 2 packages (170 grams each) raspberries.
COOK over medium heat, while WHISKING constantly, until mixture comes to a boil.
COOK an additional 5 – 10 minutes, while WHISKING constantly, until sauce has thickened.
PRESS raspberry mixture through a fine-mesh sieve to REMOVE seeds.
SET ASIDE raspberry mixture to cool to room temperature.
Cheesecake
PREHEAT oven to 165°C.
PLACE 900 grams cream cheese into bowl of an electric mixer.
BEAT on high speed until cream cheese is completely smooth while SCRAPING DOWN sides of bowl and mixer attachments frequently.
ADD 100 grams of granulated sugar and 1 teaspoon vanilla extract.
BEAT on medium speed until mixture is light and fluffy, about 3 to 5 minutes.
ADD 320 grams of melted white chocolate and BEAT on medium speed to combine ingredients, about 1 minute.
ADD 4 eggs, one at a time, while BEATING until batter is completely smooth.
POUR half of batter over chilled crust in springform pan.
POUR three-quarters of raspberry mixture over batter in springform pan.
POUR remaining batter into springform pan.
POUR remaining batter into springform pan.
STIR raspberry mixture shallowly into cheesecake using a butter knife or toothpick to create decorative swirls.
BAKE 55 to 70 minutes or until cake center barely jiggles when pan is moved. (CHECK cake halfway through bake; if top is browning too much, cover loosely with a piece of foil.)
PLACE cheesecake onto a wire rack.
RUN a knife around inside edge of pan and ALLOW cheesecake to cool to room temperature.
CHILL cheesecake in refrigerator at least 4 hours or overnight.
Whipped Cream
PLACE 250 ml heavy cream into bowl of an electric mixer.
ADD 1/2 teaspoon vanilla extract and 3 tablespoons confectioners' sugar.
BEAT mixture until stiff peaks form.
GARNISH cheesecake with whipped cream, white chocolate shavings, and fresh raspberries.
