Raspberry Rhapsody White Chocolate Dream Cheesecake – A Divine Blend of Tart & Cream!
Ingredients
● For the Raspberry Sauce:
• 2 cups fresh or frozen raspberries
• 1⁄4-1/2 cup granulated sugar
• 3 tablespoons water, divided
• 1 tablespoon cornstarch
● For the Oreo Cookie Crust:
• 25-30 Oreo cookies (with filling)
• 5 tablespoons unsalted butter, melted
● For the White Chocolate Cheesecake Filling:
• 8 ounces high-quality white chocolate
• 4 (8 oz) blocks full-fat cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs + 2 egg yolks, room temperature
• 1⁄2 cup sour cream, room temperature
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
Instructions
1: Make the Raspberry Sauce – In a saucepan, combine raspberries, sugar, and part of the water. Stir in the cornstarch mixed with the remaining water and cook until the sauce thickens.
2: Prepare the Crust – Crush the Oreo cookies (including the filling), mix with melted butter, press firmly into your pan, and bake for 10 minutes.
3: Make the Filling – Melt the white chocolate. In a large bowl, beat the cream cheese with sugar until smooth. Add the eggs, egg yolks, sour cream, cornstarch, vanilla extract, and melted white chocolate, mixing until fully combined.
4: Assemble – Pour the cheesecake batter over the pre-baked crust and swirl in the raspberry sauce for a beautiful marbled effect.
5: Bake – Set up a water bath and bake at 350°F for 10 minutes, then reduce the temperature to 300°F and bake for an additional 60-70 minutes until just set.
6: Cool and Chill – Let the cheesecake cool gradually, then refrigerate overnight to firm up.
7: Serve – Garnish with extra raspberry sauce, whipped cream, fresh raspberries, and white chocolate curls. Enjoy your divine blend of tart and creamy bliss!
Raspberry Rhapsody White Chocolate Dream Cheesecake – A
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