White Chocolate Raspberry Cheesecake

[Mama]

24 Oreo Cookies, crushed
1/3 cup of butter, melted
1 (12-ounce) package frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch
½ cup of water
2 cups white chocolate chips
½ cup half-and-half
3 ( 8-ounce) packages cream cheese, softened
½ cup of sugar
3 eggs
1 teaspoon of vanilla extract

Preheat oven to 375 degrees F.

Crush the 24 Oreo cookies (I place the cookies in a gallon size Ziploc storage bag and crush with a rolling pin).
Place the crushed cookies in a bowl and add the 1/3 cup of melted butter. Mix well. Press into the bottom of a 9” Spring-form pan.

In a medium saucepan, combine the package of frozen raspberries, sugar, cornstarch and water. Bring to a boil and cook for 5 minutes or until sauce has thickened. Pour into a strainer and strain out the seeds. Discard seeds. Set aside.

In a metal or glass bowl over a pan of simmering water, melt the 2 cups of white chocolate chips and ½ cup of half-and-half, stirring constantly. Set aside.

In a large bowl, with an electric mixer, cream together the cream cheese and the ½ cup of sugar. Scrape down the sides of the bowl. Beat in the eggs, one at a time, mixing well after each addition.
Stir in the 1 teaspoon vanilla and the melted white chocolate.

Pour half of the mixture into the spring-form pan on top of the cookie crust. Spoon about 6 tablespoons of the raspberry sauce on top of the cheesecake mixture in six piles around the cheesecake. Top with the other half of the cheesecake mixture and 6 more tablespoons of the raspberry sauce in piles around the cheesecake.

Carefully use a butter knife to swirl the batter without touching the cookie crust bottom. Bake at 375 degrees F for 15 minutes. Turn the oven down to 250 degrees F (don't remove from the oven). Continue baking for another 50 minutes. Cover with plastic wrap and cool overnight in the refrigerator. Serve with the remaining raspberry sauce.

[Chowhound]

That is a really cool design!
I had never even heard of this until the baking thread yesterday. If they are the same thing that is.

Very nice.

[Mama]

Thanks Chow! I saw the pic in the baking thread yesterday too. I don't know what recipe they used though but it is the same kind of cheesecake. I bake my cheesecakes a little differently than most because I like the texture you get when you lower the temp after 15 minutes.

[Mrs.Whisky]

Oh Mama thank you for that one....the family will be trying out your delicious recipe for Thanksgiving this year! I love cheese cake and raspberry's so made together...its going to be like a party in my mouth LOL!

Thanks again!!!
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[Mama]

You are quite welcome Mrs. Whisky! Let me know how it turns out!

[Mrs.Whisky]

you betcha!! I can't wait to make it :)
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[Big Daddy's House]

Make it now. :D

[Mama]

Nothing like a test run...;)

[Big Daddy's House]

That's right, so she should get in the kitchen and get to baking! LOL. :p

[Mrs.Whisky]

Not a bad idea...i'm actually headed to the grocery store now LOL. I will make sure and let yall know how it turns out with a pic ;)
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[congaidep]

I don't know what recipe they used though but it is the same kind of cheesecake.

[Whoopie Pie]

24 Oreo Cookies, crushed
1/3 cup of butter, melted
1 (12-ounce) package frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch
½ cup of water
2 cups white chocolate chips
½ cup half-and-half
3 ( 8-ounce) packages cream cheese, softened
½ cup of sugar
3 eggs
1 teaspoon of vanilla extract

Preheat oven to 375 degrees F.

Crush the 24 Oreo cookies (I place the cookies in a gallon size Ziploc storage bag and crush with a rolling pin).
Place the crushed cookies in a bowl and add the 1/3 cup of melted butter. Mix well. Press into the bottom of a 9” Spring-form pan.

In a medium saucepan, combine the package of frozen raspberries, sugar, cornstarch and water. Bring to a boil and cook for 5 minutes or until sauce has thickened. Pour into a strainer and strain out the seeds. Discard seeds. Set aside.

In a metal or glass bowl over a pan of simmering water, melt the 2 cups of white chocolate chips and ½ cup of half-and-half, stirring constantly. Set aside.

In a large bowl, with an electric mixer, cream together the cream cheese and the ½ cup of sugar. Scrape down the sides of the bowl. Beat in the eggs, one at a time, mixing well after each addition.
Stir in the 1 teaspoon vanilla and the melted white chocolate.

Pour half of the mixture into the spring-form pan on top of the cookie crust. Spoon about 6 tablespoons of the raspberry sauce on top of the cheesecake mixture in six piles around the cheesecake. Top with the other half of the cheesecake mixture and 6 more tablespoons of the raspberry sauce in piles around the cheesecake.

Carefully use a butter knife to swirl the batter without touching the cookie crust bottom. Bake at 375 degrees F for 15 minutes. Turn the oven down to 250 degrees F (don't remove from the oven). Continue baking for another 50 minutes. Cover with plastic wrap and cool overnight in the refrigerator. Serve with the remaining raspberry sauce.

That is pretty much the same recipe that I use!

I made it my own by making a vanilla wafer crust instead of the oreo one, I used 2 cups crushed vanilla wafers and 6 tbs melted butter. I have tried it with the chocolate and I thought that the flavors of the cheesecake were a little overpowered by the chocolate, the vanilla wafer crust allows the flavor of the filling to come through better, for me.

I also only use 10 oz of raspberries in the sauce, and I don't end up using all of the sauce.

I bake mine by wrapping the springform pan in a double layer of wide heavy duty foil and placing in a waterbath. I bake mine at 310 degrees the entire time until the center jiggles like jello (but doesn't slosh) and registers 160 degrees on an instant read thermometer, any hotter and the eggs will coagulate turning the filling from really creamy to a more cottage cheese type texture, which I don't like.

[Mama]

I pretty much bake all of my cheesecakes the same. Start them out at 375 and then after 15 minutes, turn them down to 250. The turn out creamy every time and I never have a problem with cracking.

[Mrs.Whisky]

Here it is Mama! It turned out GREAT!!!! Everyone who tried it loved it and requested it for Thanksgiving...success! Thank you oh so much...now I know how to make my OWN cheesecake!!!!! :D

http://img204.imageshack.us/img204/258/dscf1303t.jpg (http://img204.imageshack.us/i/dscf1303t.jpg/) http://img204.imageshack.us/img204/dscf1303t.jpg/1/w640.png (http://g.imageshack.us/img204/dscf1303t.jpg/1/)
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[homecook]

WOW!!!! That turned out awesome! Good Job!

[Big Daddy's House]

I bet it tastes good too!

[Mrs.Whisky]

Thank you I was shocked at how well it came out myself Homecook lol :D....and the taste Big Daddy was truly......yuuuuuumy!
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[Mama]

I'm so glad it worked out and that everyone liked it, Mrs. Whisky! I've never baked one in a square pan before.

[Mrs.Whisky]

I thought square would be different ;) but tomorrow I will be baking 2 more and this time one will be round. Do you think using the square pan caused it to rise along the side the way it did Mama? I was wondering if that was normal when making cheesecake or how I could prevent it.
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[Mama]

The sides will rise a little higher than the rest of the cake...that's pretty normal. When you make a square cake, though, the corners are going to cook faster than the rest of the cheesecake so by the time the middle is set, the corners may be overcooked. The pan also looks like it's not very deep. You might want to try using a springform pan (http://whatscookingamerica.net/Q-A/SpringForm.htm). You can pick them up pretty cheap at Wal-Mart. I hope this helps. :)

[Mrs.Whisky]

It totally helps and also makes total sense. Thanks Mama! I'll make sure and go buy a springform pan for my thanksgiving cheesecakes and they're actually pretty cool i checked them out they seem to be made especially for that :)
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