Zutaten für White Chocolate Raspberry Swirl Cheesecake
- Oreo Cookie Crumbs
- ¼ cup (½ stick) unsalted butter, melted
- 16 ounces (2 packages) cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 ounces white chocolate chips
- Raspberry Preserves
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Zubereitung von White Chocolate Raspberry Swirl Cheesecake
- **Make the Oreo Crust:** In a medium bowl, crush 1 ½ cups Oreo cookies into fine crumbs. Add ¼ cup (½ stick) melted unsalted butter and mix until evenly moistened.
- **Bake the Crust:** Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes at 400°F (200°C). Let cool completely.
- **Prepare the Cheesecake Filling:** In a large bowl, beat 16 ounces (2 packages) cream cheese with 1 ½ cups granulated sugar until smooth and creamy.
- **Add Eggs:** Beat in 4 large eggs one at a time, mixing well after each addition.
- **Incorporate Flavor:** Stir in 1 teaspoon vanilla extract and 8 ounces of white chocolate chips, melted and cooled slightly.
- **Assemble the Cheesecake:** Pour the cheesecake filling into the cooled crust.
- **Create the Swirl:** Spoon 1 cup raspberry preserves over the cheesecake batter. Using a knife or toothpick, gently swirl the preserves into the batter, creating a marbled effect.
- **Bake:** Bake at 350°F (175°C) for 40-45 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- **Cool and Chill:** Let the cheesecake cool completely in the oven with the door slightly ajar. Then, refrigerate for at least 3 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
96g
Fat
94g
Carbs
8g
