Baked White Chocolate Raspberry Cheesecake (no water bath)

• portions: 12 servings
• temps actif: 30 minutes
• temps total: 4 hours 30 minutes

Ingrédients

baking spray

24 Oreo cookies

1 tbsp sugar

¼ cup butter (melted)

10 oz frozen raspberries

2 tbsp sugar

2 tsp cornstarch

¼ cup water

2 cups white chocolate chips

½ cup half-and-half

3 8oz packages cream cheese (softened)

½ cup sugar

3 eggs (room temperature)

1 tsp vanilla

Instructions

Preheat the oven to 325°F. Line the bottom of a 9 inch springform pan with parchment paper. Spray lightly with baking spray. Set aside.

Combine the Oreo cookies, sugar, and melted butter in food processor. Pulse until cookies are fine crumbs. Press crumbs firmly into the bottom of the pan, making one even layer.

Combine raspberries, sugar, cornstarch, and water in a medium saucepan. Bring to a boil and cook for 5-6 minutes, until the sauce is very thick. Pour warm sauce into a mesh strainer and strain thoroughly to remove seeds. Set aside.

In a microwave safe bowl, combine white chocolate chips and half-and-half. Microwave on high for 30 seconds. Stir well and continue to microwave, stirring every 30 seconds, until the mixture is smooth.

Using a stand mixer or hand mixer, combine cream cheese and sugar on medium-low speed until smooth (there should not be any large lumps). Adjust speed to low and add eggs one at a time, mixing after each addition until just combined. Add vanilla and white chocolate mixture, mixing on low until just combined.

Pour half of the cheesecake batter onto the prepared crust. Using a spoon, drizzle 3 tablespoons of raspberry sauce onto the batter. Add remaining cheesecake batter and drizzle another 3 tablespoons of sauce on top, being sure to bring the sauce to the edges. Using a wooden skewer or toothpick, swirl the raspberry sauce with small circular motions until desired swirl is reached.

Before baking, place a 9x13 baking pan on lowest rack in oven. Pour 3 cups of hot water into the pan. Place the cheesecake on the center rack and bake for 55-70 minutes. Baking time is highly dependent on your oven - cheesecake is done when edges are set and firm, and the middle 2-3 inches are jiggly (not liquidy, but not quite set). See more detailed notes on how to know when it is done in the "Questions and Answers" section in the post.

Turn oven off. Leave the cheesecake inside with the oven door cracked for 30 minutes. Open the oven door completely and leave for another 30 minutes. Move cheesecake to the counter and allow to come to room temperature for 2-3 hours. Refrigerate until cold.

Slice and serve with any extra raspberry sauce, fresh berries, or whipped cream if desired.

Nutrition

• Calories: 396 kcal
• Lipides Totaux: 21 g
• Lipides Saturés: 11 g
• Cholestérol: 61 mg
• Sodium: 192 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 40 g
• Protéines: 5 g