This white chocolate cheesecake is a stunning dessert. Smooth and creamy with an Oreo cookie crust and topped with chocolate ganache - it's the ULTIMATE white chocolate cheesecake!
~Ingredients:
-For the Crust:*
30 Oreo Cookies.
5 Tablespoons Unsalted Butter, melted.
-For the White Chocolate Cheesecake Filling:
10 oz White Chocolate.
24 oz Full Fat Cream Cheese.
1/2 Cup Granulated Sugar.
1 Teaspoon Vanilla Extract.
1 Tablespoon Cornstarch.
1 Cup Sour Cream.
3 Large Eggs.
Boiling Water.
-Chocolate Ganache:**
6 oz Semi Sweet Chocolate.***
1/2 Cup Heavy Cream.
2 oz White Chocolate.
Whipped Cream.
Rasperries.
~Directions:
Step 1: Preheat the oven to 350 degrees fahrenheit and position the oven rack on the bottom 1/3 of the oven.
Step 2: Wrap the outside of 9 inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that every part of the outside of the pan is tightly covered.
-Making the Oreo Crust:
Step 3: Pulse the cookies in a food processor until they're fine crumbs.****
Step 4: Add in the melted butter and pulse a few more times to combine.
Step 5: Press the mixture into the bottom of the prepared pan and slightly up the sides to form a little edge.
Step 6: Bake in the preheated oven for 8 minutes. (Remove from the oven but leave it turned on).
-Making the White Chocolate Cheesecake Filling:
Step 7: Chop the white chocolate into very small pieces and place in a large, glass bowl.
Step 8: Microwave for 30 - second intervals on medium power (NOT high power / regular power or the chocolate will burn), stirring in between each interval, until melted.
Step 9: In a large bowl beat the cream cheese until soft.
Step 10: Beat in the sugar and vanilla extract.
Step 11: Beat in the slightly cooled white chocolate, turning off the mixer and scraping down the sides of the bowl as necessary.
Step 12: Beat in the sour cream and cornstarch.
Step 13: Then beat in the eggs 1 at a time until just combined.
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