A fantastic white chocolate raspberry cheesecake that easily rivals the famous cheesecake chain restaurant’s version! :)
White Chocolate Raspberry Cheesecake Recipe – REVISED
1 (10oz) package frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup cold water
1 cup (10-12 regular cookies) finely crushed Oreos
1/4 cup melted butter
2 cups chopped good-quality white chocolate
1/2 cup half & half
3 (8oz) packages cream cheese, softened
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
pinch of salt
In a medium saucepan, stir together the frozen raspberries, sugar, cornstarch and water. Bring to a boil, and boil 5 minutes – until slightly thickened. Pour raspberry sauce through a fine mesh strainer to remove all the seeds; set the sauce aside. (This can be done 1-2 days in advance!)
Preheat the oven to 350 degrees F. Stir together the finely crushed Oreos and the melted butter, and press evenly into the bottom of a 9″ springform pan. Bake for 10 minutes. Place on a cooling rack to cool while you mix the filling. Lower the oven temperature to 325 degrees F.
Heat the half & half in the microwave until very warm and then pour over the chopped white chocolate in a medium bowl, let sit for a few minutes and then stir until the chocolate is very smooth.
In your stand mixer fitted with the paddle attachment (or in a large bowl using your hand-held mixer), beat the cream cheese and sugar until smooth (1-2 minutes). Beat in the eggs, one at a time, until smooth and well-incorporated. Beat in the vanilla, salt and white chocolate mixture until just smooth.
Wrap the outside of the springform pan well in 2-3 layers of aluminum foil, to prevent water leaking in during the baking process. Place in a deep roasting pan. Pour 1/2 of the cheesecake mixture over the crust in your springform pan. Spoon 3 tablespoons of the raspberry sauce over the mixture, and repeat with the rest of the cheesecake filling and 3 more tablespoons of raspberry sauce. Swirl the raspberry sauce on top of the cheesecake with the tip of a knife, for a marbled effect.
Place the pan into the oven, and then pour boiling water into the roasting pan to come about halfway up the side of the springform pan. Bake at 325 for 50-60 minutes, until the cheesecake is set about 1 1/2 inches around the edge, but the center is still jiggly when you move the pan.
Remove from the roasting pan onto a cooling rack, and immediately run a knife around the edge of the pan to loosen it from the cheesecake. Cool at room temperature at least 2 hours, and then place into the fridge to chill for 4 hours or up 2 days. Top with a chocolate ganache if you’d like, and serve with the remaining raspberry sauce and fresh whipped cream!