Oh. My. Gosh.
I have a serious sweet tooth and this just satisfied my craving for a cold, sweet treat. I first had a similar cheesecake at Olive Garden and decided then and there that I wanted to find a similar recipe and make it. Pinterest is the catch-all website that I naturally turned to (you can find almost anything on there!). The recipe I found came from Baking Banquet. If you don’t already have one, you will need an 8-inch springform pan for this cheesecake. The pan I bought was bigger than that, but I didn’t realize it until after I’d gotten home, opened and washed it, and started pressing the crust into it. Here are the delectable – almost sinful – ingredients:
- 1 cup crushed Oreo cookies
- 6 Tbsp. melted butter
- 1 envelope unflavored gelatin
- 1/8 cup cold water
- 1/4 cup boiling water
- 1/2 cup sugar
- 1- 8oz, package cream cheese, softened
- 1 cup sour cream
- 6oz white chocolate baking bar
- 1 cup whipping cream
- 1/2 tsp. vanilla extract
- 1 cup fresh raspberries, rinsed
- 1/2 packet gelatin
- 1/4 to 1/2 cup sugar (this depends on how sweet your raspberries are)
- 4oz chocolate
- 3 Tbsp. whipping cream
Crush the Oreo cookies in a food processor. Mix the crushed cookies with the melted butter in a small bowl then press into the bottom of your springform pan. Set aside.
In a small saucepan, pour gelatin over cold water and let it stand for a minute. I’m not going to lie, gelatin in water looks very disgusting (which is why there is no picture for this step). Add the boiling water and sugar then stir over medium heat until the mixture is hot and the gelatin and sugar are dissolved. Set aside.
If your raspberries are still really wet, pat them dry. Pour the raspberries into a blender or a food processor and puree until smooth. Pour the raspberry puree into a small saucepan and chill for ten minutes.
Isn’t that color beautiful?! Now it’s time for the white chocolate. In a double boiler (or heavy saucepan if you don’t have a double boiler), melt the white chocolate on low heat, stirring constantly until it is melted.
In a mixer bowl, beat the cream cheese and sour cream until creamy. Gradually add the melted white chocolate, gelatin mixture, whipping cream, and vanilla. Beat until the mixture is smooth then pour over the crust in your springform pan.
Take the raspberry puree out of the refrigerator and pour half a packet of gelatin over it. Let it sit for a minute. Add the sugar and cook on low heat until the gelatin dissolves then let it cool to room temperature.
In a double boiler or heavy saucepan, melt the chocolate and whipping cream, stirring constantly. I’m telling you from experience, burned chocolate doesn’t smell or taste good!
Spoon the cooled raspberry mixture over the top of the cheesecake with a teaspoon. Spoon dollops of chocolate on top of the raspberry circles. Using a knife, gently swirl the raspberry and chocolate into the cheesecake. If you’d like, add more raspberry or chocolate. Go crazy! This is an indulgent recipe.
Cover the springform pan and refrigerate for 1 1/2 to 2 1/2 hours (or until firm). Just before serving, run a knife along the edge of the pan to loosen the cheesecake. Carefully remove the side of the pan, cut the cheesecake into slices, and DIG IN! Just try not to drool everywhere.
Although this cheesecake is a little time-consuming (aren’t they all, though?) it is definitely worth it! If you’d like you can beat the leftover whipping cream in a bowl until it firms up and add a dollop on top of your cheesecake slice. You could also drizzle the leftover raspberry puree and melted chocolate over it. Note: I couldn’t get our food processor to work so I rolled over the cookies in a plastic bag with a rolling pin to crush them. Therefore my crust was a little chunky. Regardless of that, my sweet tooth was satisfied and my parents were very happy that I decided to make this for dessert! I hope you enjoy it as much as we did.
And make sure you mop up any drool you may have gotten on the floor.