Description
A creamy and indulgent cheesecake with white chocolate and fresh raspberries, perfect for any gathering.
Ingredients
- 1 1/2 cups Oreo cookie crumbs
- 5 tablespoons unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup white chocolate chips, melted
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup raspberry puree
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- Combine the Oreo crumbs and melted butter in a mixing bowl. Press this mixture into the bottom of a 9-inch springform pan to create the crust.
- Beat the cream cheese in a large bowl until smooth. Gradually blend in the melted white chocolate, sugar, and vanilla extract.
- Add the eggs one by one, mixing well after each addition to ensure everything is well combined.
- Pour half of the cheesecake batter over the crust. Swirl in the raspberry puree, then top with the remaining batter.
- Bake for 60-70 minutes, until the edges are set, but the center still has a slight jiggle.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven and allow it to cool to room temperature. Transfer it to the refrigerator and chill for at least 4 hours or overnight.
- Garnish with fresh raspberries before serving.
Notes
For a more tart flavor, you can use a graham cracker crust instead of Oreo crumbs. Ensure all ingredients are at room temperature for the best texture.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American