Category
Desserts
Servings
8
Ingredients
- 24 chocolate sandwich cookies
- ¼ c butter, unsalted, melted
- Cooking spray
- 3 (8-oz) pkg. cream cheese, soft
- 1c sour cream, room temperature
- 3 large eggs, plus 2 egg yolks, room temperature
- 1½ c sugar, granulated
- 3 T all-purpose flour
- 1½ t vanilla extract
- ¼ c fresh lemon juice
- 8 oz white chocolate, chopped, melted, slightly cooled
- ¾ c raspberries, fresh
- 3 T sugar, granulated
- 1 c heavy cream
- ¼ c powdered sugar
- 1 t vanilla extract
For Chocolate Cookie Crust
For White Chocolate Cheesecake
For Raspberry Swirl
For Whipped Cream
Directions
Preheat oven to 325°F. Wrap a 9-inch springform pan in heavy-duty tin foil. When wrapping up the sides, bring enough foil up and over top of rim to seal. Lightly grease pan only with cooking spray; set aside.
- For cookie crust, add cookies to food processor or blender. Pulse until fine crumbs are made. Stir in melted butter, mixing well to combine. Dump mixture into prepared pan. Press crust down firmly and slightly up the sides.
- In a bowl, using an electric mixture, beat softened cream cheese and sour cream until smooth. Add in eggs, yolks, and sugar and mix well.
- Add flour and vanilla and beat for an additional 30 sec. or until flour is incorporated into batter. Do not over-mix. Using a rubber spatula, fold in the lemon juice and melted white chocolate, stirring gently until combined.
- Pour filling into prepared crust, spreading evenly. Smooth top with a rubber spatula. Top with the raspberry swirl, spooning a few dollops at a time. Use a fork to make swirls.
- Place springform pan into a large baking pan with high sides. Fill pan halfway up the sides with hot water.
- Place springform pan with large baking pan into a preheated oven. Bake for 1 hour, 15 min. When done, turn off oven and let cheesecake sit inside oven for 45 min. Cheesecake should be still slightly wiggly in the center on top.
- Remove from oven. Gently run a knife around the edge in between the cake and pan, loosening any cooked bits that may have gotten stuck while baking.
- Allow cheesecake to rest on countertop for 30 min. before covering with plastic wrap. Refrigerate for at least 6 hours. When ready to eat, remove from fridge, slice, and top with dollop of whipped cream.
For Raspberry Swirl
In a small food processor or blender, puree raspberries until completely smooth. Press mixture through a fine mesh strainer, discarding seeds and pulp. Stir in granulated sugar.
For Whipped Cream
Place heavy cream in a stand mixer fitted with whisk attachment and beat on medium-high until semi-stiff peaks begin to form. Reduce the speed to low and add sugar and vanilla. Beat for an additional minute.
