Popular Recipe White Chocolate Raspberry Cheesecake w Oreo Crust Yummy

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Hi all, now you get cook recipe White Chocolate Raspberry Cheesecake w/ Oreo Crust with 17 ingredients and 23 steps. Below this is how to make it, please read carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 17 ingredients and 23 stages of easy cooking White Chocolate Raspberry Cheesecake w/ Oreo Crust.

Ingredients all White Chocolate Raspberry Cheesecake w/ Oreo Crust #

1. Prepare : CRUST ⬇️(using a SPRING FORM PAN).

2. Needed 1 Box : Oreos.

3. Needed 1/3 cup : Butter.

4. Needed : FOR RASPBERRY SAUCE ⬇️.

5. Needed 10 oz : fresh raspberries.

6. Needed 1/3 cup : sugar.

7. Prepare 2 tablespoons : lemon juice.

8. Prepare : FILLING⬇️.

9. Needed 4-8 oz : cream cheese (room temp).

10. Needed 1/4 cup : sugar.

11. Needed 1/2 cup : sour cream (room temp).

12. Needed 2 teaspoon : vanilla extract.

13. Prepare 5 : eggs (room temp).

14. Prepare 4 oz : Shaved white chocolate (optional).

15. Prepare : FOR GARNISH⬇️ (optional ).

16. Needed 1 cup : heavy whipping cream.

17. Needed 1/2 cup : powdered sugar.

If all cooking materials White Chocolate Raspberry Cheesecake w/ Oreo Crust it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Step by Step Cooking 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😉.

23. .

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