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White Chocolate Raspberry Cheesecake w/ Oreo Crust
White Chocolate Raspberry Cheesecake w/ Oreo Crust

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We hope you got benefit from reading it, now let’s go back to white chocolate raspberry cheesecake w/ oreo crust recipe. To cook white chocolate raspberry cheesecake w/ oreo crust you only need 17 ingredients and 23 steps. Here is how you achieve it.

The ingredients needed to prepare White Chocolate Raspberry Cheesecake w/ Oreo Crust:
  1. Take CRUST ⬇️(using a SPRING FORM PAN)
  2. Prepare 1 Box Oreos
  3. Prepare 1/3 cup Butter
  4. Provide FOR RASPBERRY SAUCE ⬇️
  5. Get 10 oz fresh raspberries
  6. Take 1/3 cup sugar
  7. Provide 2 tablespoons lemon juice
  8. Use FILLING⬇️
  9. Use 4-8 oz cream cheese (room temp)
  10. You need 1/4 cup sugar
  11. Get 1/2 cup sour cream (room temp)
  12. Take 2 teaspoon vanilla extract
  13. Take 5 eggs (room temp)
  14. Take 4 oz Shaved white chocolate (optional)
  15. Provide FOR GARNISH⬇️ (optional )
  16. Prepare 1 cup heavy whipping cream
  17. Take 1/2 cup powdered sugar
Instructions to make White Chocolate Raspberry Cheesecake w/ Oreo Crust:
  1. Preheat oven to 475°F. - 5 mins before completing the filling , fill oven safe skillet with 1/2 inch of water. This is for the water bath
  2. Remove filling from Oreos then crush the Oreos in blender for fine consistency.
  3. Add melted butter to Oreos. - Press down Oreos on a lined spring form pan with hand or glass.
  4. Freeze until filling is complete
  5. Add most of raspberries to a saucepan (saving a few for garnish) and stir with sugar and lemon juice until raspberries break down
  6. Strain raspberries. Set Aside to cool.
  7. Add water bath to oven
  8. Add cream cheese, sugar, sour cream
  9. Blend until smooth
  10. Add eggs one at a time. Incorporate egg completely before adding the next
  11. Add vanilla
  12. Remove crust from freezer and sprinkle white chocolate at the bottom before adding filling
  13. Add SOME filling, then add SOME raspberry sauce. Use knife to swirl around.
  14. Add more filling then add more raspberry sauce. Swirl with knife.
  15. Repeat until you fill your pan
  16. Place foil under your pan to be sure water doesn't leak through during water bath
  17. Bake on 475°F for 10 mins
  18. Bring temperature down to 375°F and continue baking for 5 mins
  19. Remove from water bath after 5 mins
  20. Bake until LIGHTLY browned. Turn off oven and let cheesecake sit for 1 hour then remove
  21. Wrap with plastic then refrigerate 5 hours
  22. Remove plastic then Garnish😉

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