This week is my Birthday 🙂 I wanted to make a special dessert and not just an random cake. I love cheesecakes and the baked ones even more so why not making a baked cheesecake with a twist. I decided to make a White Chocolate Cheesecake with some Raspberry swirls. Let’s cook together and have some fun! 🙂
This recipe makes a 9 inch square pan cheesecake.
Ingredients
For the Raspberry Coulis:
- 200g Fresh Raspberries
- 2 tbsp Sugar
- 1 tsp Cornstarch (mixed in 1 tsp water)
- 1 tsp Water
For the Cheesecake:
- 18 Oreo cookies (with their cream)
- 4 tbsp Butter (melted)
- 150g White Chocolate (chopped)
- 450g Cream Cheese (softened)
- 1/4 cup Sugar
- 1 tbsp All-purpose Flour
- 1 tsp Lemon Juice
- 1 tsp Vanilla extract
- Pinch of Salt
- 2 Eggs
Making the Cheesecake
I started by making the Raspberry coulis by mixing the Raspberries with the sugar and 1 tsp water in a small sauce pan on medium heat. Once it simmers and the all raspberries have softened, I added the cornstarch (mixed into some water) to the mixture and let it simmer for 2 more minutes, until it thickened. Then I removed the pan from heat and strained the mixture to remove the raspberry grains. I kept the sauce aside until it cooled completely.
Next, I prepared the crust. I crushed the Oreo cookies in the food processor to get a fine consistency. I mixed them with the melted butter. I lined the bottom of my pan with a backing sheet, then pressed the Oero in the bottom of the lined pan. I pre-baked the crust for 7 minutes in an oven preheated to 350 degrees Fahrenheit or 175 degree Celsius.
I then started making the Cheesecake filling. O chopped my chocolate and placed them in a double boiler. I melted them and then let them cool down. I beat the cream cheese in a stand mixer bowl together with the sugar until it became smooth. I then added the lemon juice, flour, vanilla, and salt and mixed until everything is well combined. Next, I mixed in the eggs, one at a time, on medium speed. I then combined the white chocolate spread into the mixture.
To finish, I spread half of the filling on top of the Oreo crust, then drizzled half of the Raspberry coulis and made some swirls with them using a toothpick. I added the rest of the filling and raspberry coulis and also made swirls with a tootpick. I baked my cheesecake for around 34 minutes until the edges became slightly golden and then let it cool for 40 minutes before putting it in the fridge for at least 3 hours to chill before serving.
I served my cheesecake as small bars decorated with some fresh raspberries and mint leaves. It was absolutely an amazing treat for my birthday and everyone loved it 🙂
Enjoy 🙂
