White Chocolate Raspberry Swirl Cheesecake
photo by kthibodeau
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
-
CRUST
- 2 1⁄2 cups finely ground Oreo cookie crumbs (about 25)
- 6 tablespoons butter, melted
-
FILLING
- 2 (8 ounce) packages cream cheese
- 1⁄2 cup sugar
- 2 eggs
- 1⁄2 teaspoon vanilla
- 3 ounces white chocolate, melted
- 3 tablespoons raspberry preserves
directions
- CRUST In a medium bowl, using a fork, combine the cookies and butter.
- Pat the mixture evenly into a pie pan and bake for 10 minutes at 400°F.
- FILLING Cream the cream cheese with sugar.
- Add the eggs one a time beating well after each.
- beat in vanilla and white chocolate.
- Pour into crust.
- Drop preserves on top and swirl through with a knife.
- Bake at 350° for 40 minutes; cool.
- Refrigerate a minimum of 3 hours.
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Reviews
-
This is an awesome easy recipe. It tastes a lot like the olive garden and cheesecake factory cheesecakes. I didn't make the crust, since I was lazy, and I regret that mistake. I'm making the crust this time around. The hardest part for me was to get the seeds out of the preserves since I wanted a smooth cheescake. This time around I'm using a raspberry sauce that's a lot smoother.
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I needed something really fancy to take to a luncheon. This was perfect. I used a springform pan so the cheesecake would have a more classic look. I baked the cheesecake in a waterbath because I have had past problems with the top of cheesecakes cracking. Mine turned out beautifully. It had a smooth texture, creamy, rich flavor, lovely swirl and the oreo crust was excellent. It was a big hit at the luncheon, too. Thanks for sharing your recipe.
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I'm not sure what happened, but the swirils dind't turn out, and it was not fully cooked (tooth pick came out dirty) in the time written, so I cooked it until it did come out clean, but then the crust was a little burnt. I'll try this again using the right amount of cooking time, and see what happends.
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