Raspberry-White Chocolate Truffle Cheesecake

Photo by Joshua A.
Adapted from chefjoshuaalan.com

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

Adapted from chefjoshuaalan.com

Ingredients

  • 1

    whole pack of Oreo's, filling removed

  • 1/2

    cup butter/margarine

  • 1/2

    cup raspberry preserves, seedless

  • 1/4

    cup water

  • 4

    x 8 oz pkgs cream cheese

  • 1 1/4

    cups granulated sugar

  • 1/2

    cup sour cream

  • 2

    tspn vanilla extract

  • 5

    eggs

  • 4

    oz white chocolate, chopped into chunks

  • 2

    oz white chocolate, shaved

Directions

1) Preheat oven to 475 degrees and place large roasting pan with about 1 inch of water in the oven. 2) Combine water and raspberry preserves with water in a pot over medium heat. Stir until smooth. Remove and refridgerate. 3) Combine crushed Oreo wafers with melted butter, and mix until blended. Place crumbs into a springform pan lined with parchment paper, and press until 2/3 way up the side. Chill in freezer. 4) Cream cream cheese, sugar, sour cream, and vanilla until smooth. Add eggs and blend just until mixed. 5) Chop 4 ounces of white chocolate and sprinkle upon the cookie crust. Add cream cheese mixture. 6) Drop raspberry mixture along random parts of the cheesecake and swirl with a knife. 7) Remove roasting pan from oven. Wrap bottom and sides of springform pan with aluminum foil to prevent water leakage. Place springform inside of roasting pan. 8 ) Bake for 15 minutes on 475, then reduce to 60 minutes on 350. 9) Remove from oven, cool to room temperature, remove foil, and place in fridge for at least 4 hours. 10) Remove, garnish with shaved chocolate, and enjoy!

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: