There are more varieties than Baskin Robbins concoctions. We love cheesecake flavors like died-and-gone-to-chocolate-heaven-with-my-BFF, sweet girly cocktail with umbrellas and fruit swords (minus the morning headache), harvest-pumpkin-patch-my-kid-got-lost-in-the-corn-maze, and plain Jane topped with berries. But there is one cheesecake that always brings people to the table with forks in hand — raspberry white chocolate cheesecake.
Maybe it’s related to the milkshake that brings all the boys to the yard. But this dessert brings them to their knees.
Raspberry White Chocolate Cheesecake
Crust for 36 mini cheesecakes
2 cups Oreo cookie crumbs (I spin them around in my blender), with the filling removed or it’s too oily
6 tablespoons melted butter
Crust for 9-inch springform pan
1-1/2 cups Oreo cookie crumbs (I spin them around in my blender), with the filling removed or it’s too oily
1/3 cup melted butter
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4 packages (8 ounces each) cream cheese, room temperature
1-1/4 cups sugar
1/2 cup sour cream, room temperature
2 teaspoons vanilla
5 eggs, room temperature
1/3 cup white chocolate liqueur such as Godiva (optional)
10 ounce jar red raspberry preserves, seedless
4 ounces high-quality white chocolate, chopped into little chunks
For mini cheesecakes, preheat oven to 250°. For 9-inch cheesecake, preheat oven to 475°. Lightly grease pans.
Pour the melted butter into a medium bowl with Oreo crumbs. Stir around until the butter has soaked into the crumbs evenly. Dump the crumbs into the 9-inch springform pan and press crumb mixture onto bottom and slightly up the sides of pan using the bottom of a cup or your hands. Sprinkle white chocolate pieces evenly over crust. Place pan in freezer.
If using mini pans, place approximately 1 tablespoon of crumb mixture in each hole and pound it down using a tart shaper. Sprinkle white chocolate over each little crust. Put pan(s) in freezer.
With an electric mixer, beat softened cream cheese on medium-high until it’s smooth and there are NO lumps. Add sugar and beat again until creamy. Plop in the sour cream and vanilla and beat until velvety. If using white chocolate liqueur, stir it in slowly now.
Crack eggs into a small bowl and beat softly with a fork. Add the eggs a little at a time to the cheesecake filling, beating on low speed and scraping down the sides of the bowl after each addition. The key is to NOT whip in any air.
Remove crust from freezer.
For the mini cheesecakes: Using a little scoop, fill each cavity with cheesecake filling, just under half full. Drop a few teaspoons of the raspberry preserves into batter. Using a butter knife, gently swirl the preserves into the batter. Top with more cheesecake batter, leaving approximately 1/4-inch empty at the top. Bake at 250° for approximately 25-27 minutes. Turn off the oven and let the cheesecake cool to room temperature. Chill in the refrigerator overnight or at least 12 hours before serving. I often take the pans out of the refrigerator after a few hours and transfer the cheesecakes to a plastic, covered container.
For the 9-inch cheesecake: Pour half of the filling into the 9-inch pan. Drizzle the raspberry preserves into the filling. Using a butter knife, gently swirl the preserves in figure eight patterns. Pour the remaining batter into the pan.
Carefully pound the pan on the counter a couple of times to pop out any air bubbles. Bake at 475° for 12 minutes. Leave the cheesecake in the oven and turn the oven down to 350°. Bake another 50 to 60 minutes or until the top of the cheesecake starts to turn a little golden color. Turn the oven off and let the cheesecake come to room temperature. Chill in the refrigerator overnight or at least 12 hours before slicing and serving.
Serve with fresh raspberries, whipped cream, and pieces of white chocolate. I like to use a vegetable peeler to make delicate shavings.
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