Ingredients
Equipment
Method
- Make the raspberry sauce first so it has time to cool. Mix 1 teaspoon water with 1 teaspoon cornstarch in a small bowl and set it aside. Combine raspberries, granulated sugar, and the remaining 1 teaspoon of water in a small saucepan over medium heat. Stir the mixture while cooking, breaking up some raspberries. When simmering, add the cornstarch mixture. Stir and simmer for 3 minutes. Remove from heat and press the sauce through a fine mesh strainer to remove seeds. Let the sauce cool completely.
- Preheat your oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the crust. Pulse 22 Oreos (with filling) in a food processor until you have fine crumbs (about 2 cups packed or 250g). Put the crumbs in a bowl, add the melted butter, and stir until combined. Press the mixture firmly into the bottom of the prepared pan to form a compact crust. Bake for 8 minutes. Remove from the oven and leave the oven on.
- Melt the chopped white chocolate using a double boiler or in the microwave in 20-second increments, stirring until smooth. Let the melted chocolate cool slightly while you prepare the rest of the filling.
- For the filling, beat the cream cheese and granulated sugar with a mixer on medium-high speed until smooth, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until combined. Add the eggs one at a time on medium speed, beating only until blended after each addition. Stop mixing after the second egg is incorporated. Pour in the cooled, liquid white chocolate and beat on low speed just until combined.
- Pour half of the cheesecake filling over the baked crust. Drizzle half of the cooled raspberry sauce over the top. Spread the remaining cheesecake filling over the sauce layer. Drizzle the remaining raspberry sauce on top, then use a toothpick or knife to gently swirl the layers together.
- Bake for 32–36 minutes, or until the top appears set and the edges are lightly browned. Place the pan on a wire rack to cool for 45 minutes at room temperature. Then, chill in the refrigerator for at least 3 hours before slicing.
- To slice, lift the bars out of the pan using the parchment overhang. Cut into squares with a sharp knife, wiping the knife clean between cuts for neat edges.
Nutrition
Notes
When I first made this cheesecake for a birthday, the vibrant raspberry color against the white filling was striking. The flavor combination of tart berry and sweet white chocolate was a success with everyone. This recipe has become a favorite for making any occasion feel special.