I would suggest not trying to make a cheesecake at like 10 at night. They cook FOREVER! I made this recipe from Baker By Nature for the last family meal before Anna heads off to school and Ian and I head off to Tennessee and Kentucky. Our schedules are so busy that we had to do the meal five days before we actually leave. This cheesecake is by far the best cheesecake I have ever made. It was super smooth, the crust was just crunchy enough to add a different texture and flavor. the fresh berries cut down on the sweetness of the entire dessert. And, it was beautiful!
The recipe might look a little intimidating, but it was actually pretty easy to make!
White Chocolate Cheesecake with Raspberry Swirl
For the crust:
24 Oreo cookies
4 tablespoons butter, melted
For the filling (bring all ingredients to room temperature):
3 packages cream cheese
1 cup sour cream (don’t get low fat)
2 egg yolks
1 1/2 cups sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons vanilla
1/4 cup lemon juice
8 oz white chocolate melted (I used Ghirardelli bars), melted and cooled slightly
For the Swirl (optional):
3/4 cup fresh raspberries
3 tablespoons sugar
For the Garnish:
1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla
8 oz fresh raspberries
mint and white chocolate if wanted
Preheat oven to 325 degrees. Wrap the outside of your springform pan with tinfoil to prevent leaks. If not using springform pan, line the bottom with parchment paper and grease the sides.
Crush cookies to small crumbs and stir in butter. Press into the bottom of prepared pan. Set aside.
Beat cream cheese in mixer until smooth. Scrape down the sides. Add sugar and beat until sugar is incorporated. Add the sour cream and mix. Everything should be completely smooth at this point. Scrape down the sides. Add eggs, egg yolks and vanilla and combine, scraping down the sides of the bowl as often as necessary to get a perfectly smooth batter. Mix in the flour. The recipe I used said to fold in the following ingredients, but I just beat them right in. 😛 Add chocolate and lemon juice and mix until just together. DON’T OVER MIX. Spread evenly over crust.
Combine raspberries and sugar in a blender and blend until “smooth”. Strain out all the raspberry seeds. Drizzle over cheesecake. Swirl with a knife or toothpick.
Place springform pan into a deeper, larger pan (I used a hotel pan) and fill with about an inch of water. This is a bain marie or water bath. It cause more even baking and works amazingly for cheesecakes! I’ve never had a cheesecake top crack doing this method.
Bake in oven for 1 1/2 hours. Turn oven off and let cheesecake set for 45 minutes inside closed oven.
Remove from oven and let sit at room temperature for 30 minutes before chilling. For best results, chill overnight.
To serve, beat cream and powdered sugar together until still peaks form. I have a whipped cream whipper which works wonderfully! Dip knife in hot water and dry blade. Make 1 cut and repeat. This gives the cleanest cut to the cheesecake. Top each slice with whipped cream, fresh raspberries and mint/chocolate if desired.