Tuesday, October 18, 2011

White Chocolate Black Raspberry Cheesecake

This dessert really makes a great first impression. And it not only looks great...it tastes phenomenal! The raspberry and white chocolate really comes through nicely in every bite. Pure indulgence!

Crust Ingredients
1 1/2 cups oreo cookies (cream removed), crushed (about 2 sleeves of cookies)
1/3 cup butter, melted
1 cup white chocolate chips

Cheesecake Ingredients
4 (8 oz) packages of cream cheese, softened
1 1/2 cups sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tbsp vanilla
1/4 cup flour

Swirl Ingredients
1/2 cup of seedless, black raspberry preserve
warm water (to mix with preserve)


Preheat oven to 325 degrees

To make the crust:
In a bowl combine the crushed cookie crumbs with the butter and mix with a fork until moistened.

Using your hands, press the crumbs into the bottom of a prepared spring form pan and place in the freezer for about 30 minutes.

To make the cheesecake:
Make sure all the ingredients are at room temperature. (I leave everything out for about an hour).

In a large bowl add the cream cheese and sugar. Beat on low speed until fluffy and free of lumps.

Blend in the milk and mix in the eggs one at a time, beating after each egg.

Add in the sour cream, vanilla, and flour. Mix by hand and then beat on low just until well combined. Don't over mix!

Remove the chilled crust from the freezer and add the white chocolate chips on top in a single layer.

Pour half of the cheesecake mixture into the pan.

In a small bowl, mix the black raspberry preserve with enough warm water until it is thin and syrupy.

Add half of the black raspberry preserve on top of the cheesecake in spoonfulls. Drag a knife through the cheesecake to swirl the raspberry preserve.

Pour the remaining cheesecake mixture into the pan.

Add the remaining black raspberry preserve on top of the cheesecake in spoonfulls. Drag a knife through the cheesecake to swirl the raspberry preserve.

Fill a shallow baking pan half way with boiling water and put it into the oven on the bottom rack. The water bath adds moisture to the oven so the cheesecake won't crack. Put the cheesecake on the rack directly above the water bath.

Bake for 1 hour 20 minutes at 325 degrees.

When the cheesecake is done simply turn off the oven and let cheesecake cool off completely in the oven (about 2 hours).

Take the cheesecake out of the oven and let it sit out at room temperature for about 1 hour.

When cheesecake has completely cooled, wrap it in plastic wrap and place into the refrigerator overnight to completely set. Do not remove from the pan until the next day.

Have some friends over and enjoy with a nice cup of coffee:-) So delicious!

Makes about 10 servings

Subscribe to Love Cook Eat and never miss a delicious recipe!

No comments:

Post a Comment