Ingredients
Cheesecake Crust
- 3 tbsp butter, melted and cooled (42 g)
- 15 oreos, crushed in food processor (185 g)
Cheesecake Layer
- Two 8 oz blocks of cream cheese, softened to room temperature (454 g)
- 1/4 cup granulated sugar (50 g)
- 1/8 tsp kosher salt (.75 g)
- 1 large egg, room temp (50 g)
- 1 large egg yolk, room temp (17 g)
- 3 tbsp heavy cream (45 ml)
- 3 tbsp sour cream (45 g)
- 1 tsp vanilla extract (5 g)
- 1 tsp lemon juice (5 g)
- 5 ounces white chocolate, melted, I used Lindt bars (142 g)
- 3 tbsp cup raspberry jam (60-65 g)
Whipped Cream
- 1/3 cup powdered sugar (40 g)
- 1 cup heavy whipping cream, cold (240 ml)
- Splash of vanilla extract
What to do
1. Preheat oven to 350. For the cheesecake crust, add oreos to a food processor. Pulse into a fine crumb. Pour in melted butter. Pulse again until everything is incorporated. Press oreo crumbs into an 8×8 pan lined with parchment paper. (Note: make sure your parchment paper hangs over the pan. This helps us lift and remove the cheesecake bars with ease later!) Bake crust for 10 minutes, then remove and cool. Turn oven temperature down to 325.
2. For white chocolate component, place a medium saucepan (with 2 inches of water) over low heat. Place a glass bowl on top of the saucepan (we are creating a double boiler, the glass bowl must be big enough to just sit on top of the pan and not touch the water). Add the chopped white chocolate to the bowl. Let the chocolate slowly melt. Note: heat should be low, if chocolate melts too fast at high heat it can become grainy. Once the chocolate melts completely and is smooth, remove from the heat to cool.
3. For the cheesecake, add cream cheese to a stand mixer fitted with a paddle attachment. Beat on medium speed until cream cheese is smooth and fluffy. Add sugar and mix well. Occasionally stop mixing and scrape down the sides of the bowl. Add sour cream and heavy cream and mix well again. Scrape down the sides of the bowl again so that everything is well incorporated. Add lemon juice and cooled white chocolate, mix until everything is well incorporated. Once everything is mixed in, add one egg and yolk at a time (mix gently after each egg). Add vanilla. Mix again until everything is homogenous.
4. Pour the cheesecake batter into the cooled oreo crust. Gently spoon the raspberry jam on top of the cheesecake. Using a knife or chopstick, swirl the raspberry around so your cheesecake looks marbled. Place the 8×8 pan into another large pan (I use a 9×13 pan). Gently pour hot water into the 9×13 pan. We want the water about 2 inches up the side of the 8×8 pan.
5. You’ll need oven mitts to transfer the 9×13 pan to the oven. Bake cheesecake for about 30-35 minutes. The edges should be set and the middle should have a slight jiggle. Once cheesecake is done baking, turn off the heat, prop the oven door open with a wooden spoon and let the cheesecake rest for about 20 minutes. Remove cheesecake and let it cool completely. Then cover the cheesecake with plastic wrap and chill in the fridge for at least 6 hours, overnight preferred!
6. Plan to make and spread the whipped cream an hour or two before serving. To make the whipped cream, slowly pour in cream to a stand mixer with whisk attachment. Begin beating on medium speed. Add the powdered sugar and gradually increase the speed to high. Mix until you see medium peaks forming. Add vanilla extract. Once the medium peaks turn almost stiff, immediately turn off your mixer. Try to avoid stiff peaks.
7. When ready to assemble your cheesecake bars, remove your pan from the fridge. Run a knife along the edges of pan, to help loosen the cheesecake for removal. Lift the parchment paper out of the pan and place the bars on a flat surface. Add the whipped cream to the cheesecake layer (I piped the whipped cream, but spreading with a knife or spoon is totally fine!). Top the whipped cream with a layer of raspberries. Slice into 8 or 16 smaller bars. Chill until ready to serve!
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- This recipe calls for a lot of room temperature ingredients. Please try to ensure your cream cheese, eggs and sour cream are all room temp, almost warm to touch. This will ensure and smooth and delicious cheesecake!
- Cheesecake is incredibly delicate and should not be over-mixed. As you incorporate each ingredient in the cheesecake layers, try to avoid over mixing. If ingredients are room temp, the mixture should come together with ease.
- When the cheesecake is done baking, we want to leave it in the oven to rest for some time. Why this is important: when you remove a hot cheesecake from the oven, the immediate temperature change can shock it. This can cause cracking to happen to your beautiful cheesecake. Try to let it rest in the oven for at least 20 minutes!
- Do not overbake the cheesecake. We want the edges set but the centers to jiggle slightly. They will firm up as they cool.
- Make sure to line your pan with parchment paper. Your cheesecake will stick to the pan if you do not line it properly.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!