Denise says:

Like most cheesecake recipes, this one is in 3 parts:-
  • Raspberry sauce
  • Oreo cookie base
  • White chocolate cheesecake filling
  • The combination of raspberry with white chocolate is luxuriously creamy and rich, which contrasts so well with the dark Oreo base.
  • Preparation Time: 45 mins
  •  Cooking Time:  35 mins plus 3h45 cooling
  • Makes: Approx 16 squares

Ingredients:

  • Raspberry sauce
  • 2 teaspoons room-temperature water (divided)
  • 1 teaspoon corn flour
  • 200g fresh or frozen raspberries (do not thaw)
  • 25g caster sugar
  • Base
  • 28 regular Oreo biscuits – 2 packets
  • 120g unsalted butter – melted
  • Filling
  • 170g white chocolate, finely chopped
  • 450g full-fat cream cheese, softened to room temperature
  • 50g caster sugar
  • 1 tablespoon plain flour
  • 1 teaspoon lemon juice
  • 1 teaspoon pure vanilla extract
  • Pinch salt
  • 2 large eggs, at room temperature

Method

Raspberry sauce
  1. Mix 1 teaspoon water with 1 teaspoon corn flour in a very small bowl. Set aside.
  2. Combine raspberries, sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture, breaking up some of the raspberries as you stir. Once simmering, add the corn flour mixture. Stir well and simmer for 3 minutes. Remove from the heat and press through a fine mesh strainerto remove the seeds.
  3. Cool completely before using. Cover and store for up to 1 week in the refrigerator.
  Oreo base  
  1. Preheat oven to 180°C / 350°F / gas mark 4.
  2. Line the base and sides of a square 22cm tin with baking parchment, leaving an overhang on the sides.
  3. In a food processor, pulse 28 Oreos (including the cream filling) into a fine crumb. Stir in the melted butter. Pour the mixture into prepared tin. Pat the crumbs down into the bottom to make a thick crust.
  4. Bake for 8-10 minutes. Remove and set aside. Leave oven on.
  Filling
  1. Melt the chopped white chocolate in a double boiler. Let the warm chocolate cool as you work on the other cheesecake filling ingredients.
  2. Using an electric mixer, whisk the cream cheese and sugar together for about 2 minutes, until the mixture is smooth and creamy. Add the flour, lemon juice, vanilla extract, salt and eggs. Whisk again until the mixture is completely smooth. Pour in the cooled (but still liquid) white chocolate until combined.
  3. Pour half of the cheesecake filling onto the crust. It’s ok if the base is still slightly warm. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top.
  4. Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together.
  5. Bake for about 35 minutes or until the cheesecake appears set on top and the edges are lightly browned. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours before slicing.
 
  1. To slice, lift the cake out of the tin, using the baking parchment overhang to help you. Cut into squares with a sharp knife or leave whole and cut up as desired. For extra neat squares, wipe the knife clean between each cut.
  2. Cover and store leftover cheesecake in the refrigerator for up to 1 week.
 
Tagged in: Cake, Cheese cake, Cream Cheese, dairy dessert, dessert, Eggs, Oreo biscuits, Raspberries, shavout, Tea, Vanilla Extract, white chocolate