Description
A delicious dessert combining rich cheesecake with sweet and tangy raspberries, topped with whipped cream.
Ingredients
Scale
- 24 Oreo cookies
- 1/4 cup unsalted butter, melted
- 3 bricks (24 ounces) full-fat cream cheese, very soft
- 1 cup (8 ounces) full-fat sour cream, at room temperature
- 3 large eggs
- 2 egg yolks
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup fresh lemon juice
- 8 ounces white chocolate, chopped, melted, and slightly cooled
- 3/4 cup fresh raspberries
- 3 tablespoons granulated sugar
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Wrap a 9″ springform pan in multiple layers of heavy-duty tin foil and lightly grease it with non-stick spray.
- In a food processor, pulse the Oreo cookies until fine crumbs form. Stir in the melted butter and mix until well combined. Press the mixture into the bottom and slightly up the sides of the prepared pan.
- In a blender, beat the softened cream cheese and sour cream until smooth. Add the eggs, egg yolks, and sugar; mix until combined. Add vanilla and mix for another 10 seconds. Fold in lemon juice and melted white chocolate.
- Pour the filling into the prepared crust.
- Puree the raspberries in a small food processor and strain to remove seeds. Stir in granulated sugar. Spoon dollops onto the cheesecake filling and swirl with a skewer.
- Place the springform pan in a larger baking pan. Fill the larger pan halfway with hot water. Bake for 1 hour and 30 minutes; the center should be slightly wiggly. Turn off the oven and let it sit for 45 minutes with the door closed.
- Run a knife around the edge to loosen, cool for 30 minutes, cover, and refrigerate for at least 6 hours or overnight.
- To make whipped cream, beat heavy cream in a stand mixer until semi-stiff peaks form. Add confectioners’ sugar and vanilla, beat for another minute.
- Slice the cheesecake, top with whipped cream, and serve. Store leftovers in the refrigerator for up to 48 hours.
Notes
Allow the cheesecake to cool completely before refrigerating to prevent condensation.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: cheesecake, dessert, white chocolate, raspberries, baking