White Chocolate Raspberry (Printable Version)

Rich white chocolate goodness meets Oreo cookie crust and bright raspberry swirls. A can't-miss choice to satisfy your sweet tooth.

# What You'll Need:

→ Raspberry Sauce

01 - 8 g cornstarch
02 - 45 ml water, split
03 - 60–100 g white sugar, or what you like
04 - 480 g fresh or frozen raspberries

→ Oreo Cookie Crust

05 - 70 g unsalted butter, melted
06 - 25–30 whole Oreo cookies, with filling (about 300–360 g)

→ White Chocolate Cheesecake Filling

07 - 5 ml vanilla extract
08 - 900 g soft, full-fat cream cheese
09 - 120 g sour cream, at room temp
10 - 225 g white chocolate (bars or chips, quality stuff)
11 - 8 g cornstarch
12 - 200 g white sugar
13 - 3 large eggs, room temp
14 - 2 large egg yolks, room temp

# Steps to Follow:

01 - Add raspberries, as much sugar as you need, and 30 ml water into a medium pot. Warm it on medium heat, stir, and crush the berries while they cook.
02 - Mix the cornstarch with 15 ml water in a little bowl. Pour that into your berries. Turn the heat up till it bubbles and gets thick, takes about 2 minutes. Strain out the seeds using a fine sieve and set the sauce aside to cool.
03 - Fire up your oven to 175°C. Put some baking parchment on the bottom of a 23 cm springform pan, grease the sides lightly. Wrap the outside of the pan with 2–3 layers of foil so water can’t sneak in.
04 - Crush your Oreos so they're super fine, toss them with the melted butter, and stir until it’s all mixed. Press firmly into your lined pan, pushing a little up the sides too. Bake for 10 minutes, then let it cool down.
05 - Pop your white chocolate in a microwaveable bowl. Heat it up for 30 seconds at a time, stir every break, until it's totally melted. Let it cool off till it’s close to room temperature.
06 - Use an electric mixer and beat together cream cheese and sugar in a big bowl till it looks creamy and smooth. Scrape the bowl down and mix again real quick.
07 - Keep your mixer on low and drop in each egg and yolk, one by one. Then add the sour cream, cornstarch, and vanilla. Only mix till everything’s just together. Now, slowly mix in that cooled chocolate till it all looks even.
08 - Pour about half the cheesecake mixture onto your crust. Dollop a third of the raspberry sauce over it and use a butter knife to swirl all around. Add the rest of the batter, then layer another third of the sauce on top and swirl again.
09 - Put your springform pan into a bigger roasting pan. Slide both in the oven. Carefully pour hot water into the roasting pan so it comes halfway up the sides of your cheesecake pan.
10 - Bake at 175°C for 10 minutes. Without peeking, drop the oven to 150°C and bake for 60–70 more minutes. The edge should look done, but the center should wobble a little when you touch the pan.
11 - Shut off the oven and crack the door 5–7 cm. Leave your cheesecake inside to cool for about an hour. Take it out and let it finish cooling on a wire rack.
12 - Pop the cooled cheesecake in the fridge, covered, for at least 6–8 hours—overnight’s even better—until it’s nice and firm.
13 - Gently loosen your cheesecake from the pan. Pile on what’s left of the raspberry sauce, top with whipped cream, extra berries, and white chocolate curls if you want, then serve.

# Additional Notes:

01 - For smooth batter, let all your dairy and eggs warm up to room temperature before starting.
02 - Tweak the sugar in your berry sauce depending on how sweet your berries taste.
03 - To keep from overmixing, use a mixer only for cream cheese and sugar, then just gently hand-whisk the rest in.

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