Um, whoa… White Chocolate Raspberry Cheesecake

18 Aug

It’s been almost three weeks but this time I have an excuse – I moved! For the last two weeks or so  I’ve been busy unpacking boxes, building Ikea furniture, and hanging pictures. The first room that got totally unpacked was the kitchen. Not even the closet was fully unpacked before all of my dishes and serving ware had found a home. There’s not a ton of storage or counter space but with my own DIY Pinterest project I solved that problem.

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With moving and the summer job ending I decided to push August’s beer dinner to September (so much for bi-monthly) but that has given me more time to try out recipes. I decided to fancy it up this time and make a cheesecake! I told my sister this and she looked at me somewhat incredulously and said, “But that’s not chocolate.” Thus the white chocolate.

So I’ve never made a cheesecake and I have to say, they’re a little fuddly. This one starts with an Oreo cookie crust. The issue, though, is that you have to separate the stuffing from the cookie. And then of course you can’t let all that stuffing go to waste…

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I got the crumbs mixed up with some sugar and butter and pressed it into the bottom of my spring-form pan.

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Next  the raspberry part – what a mess! You boil the frozen raspberries with some sugar, cornstarch, and water and then have to strain the seeds out. I kind of smushed it through the strainer to get more of the liquid.

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On to the actual cheesecake part. Being white chocolate I  melted the chips with some half-and-half and mixed it up until smooth.

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Then added that to a mixture of cream cheese, sugar, and eggs.

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Finally you pour half the cheesecake mixture into the pan and drizzle some of the raspberry stuff on top.

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Pour the rest of the cheesecake on top and more of the raspberry, swirling it with a knife. The cheesecake gets baked and then has to rest in the oven. The recipe I followed said to wrap the pan in foil (which I did) and set it in a roasting pan with an inch of water (which I didn’t). Like I said, the process was a bit fuddly but look at the glory you get in the end!

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Plus, it was delicious. I paired it with Framboise Lambic by Brouwerij Lindemans. This was the first time I had tasted this beer and it was amazing. A total raspberry attack in the mouth with a kind of fizzy carbonation. Total winner all around.

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White Chocolate Raspberry Cheesecake, from Avocado Pesto

Everything you’ll need:

For the crust

  • 2 cups Oreo cookie crumbs (~15 cookies)
  • 1 Tablespoon white sugar
  • 1/4 cup butter, melted

For the raspberry topping

  • 12 ounce package frozen raspberries
  • 4 Tablespoons white sugar
  • 3 teaspoons cornstarch
  • 1 cup water

For the cheesecake

  • 2 cups white chocolate chips
  • 1/2 cup half-and-half
  • 24 ounces cream cheese
  • 1/2 cup water sugar
  • 3 eggs
  • 1 teaspoon vanilla

Directions

For the crust

  1. Process the Oreo cookies in a food processor and mix with sugar (1 T) and the melted butter (1/4 cup).
  2. Press the mixture into a spring form pan wrapped in aluminum foil and let sit in the fridge while making the cheesecake.

For the raspberry topping

  1. In a saucepan, combine the raspberries (12 oz.) with the sugar (4 T), cornstarch (3 t), and water (1 c). Bring the mixture to a boil and continue boiling 10-15 minutes for the sauce to thicken.
  2. Using a strainer, separate the liquid from the seeds.

For the cheesecake

  1. Combine the half-and-half (1/2 c) with the white chocolate chips (2 c) and microwave for 20 intervals, stirring after each until smooth.
  2. In a separate bowl, beat together the cream cheese (24 oz) and the sugar (1/2 cup) until smooth.
  3. Add the eggs (3) one at a time, beating after each one until combined.
  4. Add the vanilla (1 t) and the white chocolate mixture and beat until combined.

Assembling and baking

  1. Pour half the cheesecake batter into the pan and drizzle ~5 Tablespoons of the raspberry topping over the batter. (When I pour the remaining batter on top of this the raspberry kind of smushed towards the edges so you might want to concentrate it in the middle.)
  2. Pour remaining cheese cake into the pan and drizzle 6-7 Tablespoons of the raspberry on top. (Oops, I accidently pour all the remaining raspberries on top – turned out fine.) Use a knife tip to swirl the raspberry into the batter.
  3. Bake for 45-50 minutes at 325 degrees, then turn off the oven and leave the cheesecake in for 40-45 more minutes.
  4. Remove from the oven and let cool, then place in the refrigerator overnight.
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One Response to “Um, whoa… White Chocolate Raspberry Cheesecake”

Trackbacks/Pingbacks

  1. September Beer Dinner | Flour & Hops - November 15, 2013

    […] we finished with a white chocolate raspberry cheesecake and Lindemans […]

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