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White Chocolate Raspberry Cheesecake

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READY IN:
1hr 15mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

  • Oreo cookie crust
  • 13 Oreo cookies or 13 similar chocolate sandwich cookies, crushed finely
  • 14 cup melted butter
  • Cheesecake filling
  • 3 (8 ounce) packages cream cheese, room temperature
  • 1 cup white sugar
  • 3 large eggs
  • 2 tablespoons flour
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 14 teaspoon salt
  • 34 cup gourmet white chocolate, melted with 2 tablespoons half & half
  • 34 cup raspberry preserves, seedless
  • fresh raspberries, for topping

Directions

  1. Preheat oven to 325 degrees F. Place pan of hot water in bottom of oven. Prepare 9 inch spring form pan with foil around the bottom (on the outside) and spray the inside with nonstick spray.
  2. For crust: In a bowl, combine the Oreo crumbs and butter. Pat the mixture on the bottom of prepared pan. Set aside.
  3. For filling: In the bowl of an electric mixer, combine the cream cheese and sugar and beat until creamy. Add the eggs and beat until fluffy, scraping sides of bowl a few times and mixing after. Add the flour, almond extract, vanilla extract and salt; beat again and scrape down sides. With mixer on medium speed, add melted white chocolate. Beat on medium just until mixed and creamy.
  4. Pour half the batter into pan on top of crust. Carefully and evenly spoon half the raspberry preserves on top of the batter. Do not let any preserves touch the sides of the pan. Gently pour the remaining batter on top, being careful not to disturb preserves.
  5. Place small amounts of remaining preserves around the top of the cheesecake. Using a sharp paring knife, carefully cut through the preserves and into the cheesecake to produce a swirled design.
  6. Bake for 60 to 70 minutes. Remove from oven and let cool. Refrigerate for at least 2 hours. To serve decorate the top with fresh raspberries.

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