12/21/14; Making this cheesecake for a second time. Quite an easy cheesecake to make. Give it a try!!
Today is Martin’s “name day”; a Bulgarian celebration. This day means more to him than even his birthday. It was a day that was very special to him when he was younger, living in Bulgaria. He has fond memories of this day with his grandparents. Since this is an important day for him I like to keep it with him here in the U.S. We usually spend the day together and I make him whatever his little heart desires. This year he challenged me with picking a truffle cheesecake. I know he likes raspberries so I thought this would be a nice one to try. He really enjoyed it. He is having some friends over tonight to celebrate his name day and he took that cheesecake with him. Hope they enjoy it! Here is the recipe for you to share with your family!
Oreo Cookie Crust
24 oreo cookies, crushed
1/3 cup sugar
1/3 cup butter, melted
4 oz white chocolate, broken into small pieces (you could save 1/2 oz of chocolate for shaving on top of the cheesecake for garnish)
3/4 cup raspberry preserves
Cream Cheese Filling
4 8 oz packages Philadelphia Cream Cheese (room temperature)
1 cup sugar
2 tsp vanilla
4 large eggs (room temperature
Preheat oven to 350 degrees Fahrenheit.
Chocolate Oreo Crust
1. Crush 24 oreos (I used my food processor)
2. Melt 1/3 cup butter
3. In a bowl combine crushed oreos, butter and sugar.
4. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides.
5. I pre-baked the crust for 10 minutes. Removed from oven and set aside to cool.
- Put 3/4 cup raspberry preserves in bowl and mix. Set aside
- Break the white chocolate into small chunks. Set aside
Cream Cheese Filling
1. Mix cream cheese and sugar in the bowl of a stand up mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. You may need to scrape down sides of bowl. (You could use an electric mixer or by hand if you want.)
2. Reduce the speed of the mixer to medium and add the eggs 1 at a time, mixing well. Scrape down the bowl and beater, as necessary.
3. Add the vanilla and mix on low until combined.
Preparing for the oven
1. To avoid butter dripping onto the bottom of your oven; wrap aluminum foil around the bottom of your springform pan.
2. Spread the white chocolate chunks onto the bottom of the crust.
3. Pour half of the cream cheese filling into the crust.
4. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don’t want to blend the raspberry and cream cheese together too much.
5. Pour the other half of the filling into the crust. Put teaspoon raspberry preserves around top of filling. Using toothpick spread out like a star.
6. Bake 60-65 minutes, turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour.
7. Take out of oven and let cook to room temperature.
8. Put in refrigerator and serve cold.
9. Garnish with white chocolate shavings, whipped cream and/or raspberries.
Simple and Delicious!