Raspberry Swirl Cheesecake

 

Raspberry Sauce

2 teaspoons water, divided

1 teaspoon cornstarch 

1 1/2 cups (200g) frozen raspberries (do not thaw)

2 tablespoons (25g) sugar

1. dissolve cornstarch in 1 teaspoon water

2. place frozen raspberries, sugar and 1 teaspoon water in a saucepan. Stir and bring to a boil on medium heat. Add cornstarch and cook for 1 minute. Set aside and cool completely 

Crust

22 regular Oreo cookies

5 tablespoons (72g) butter, melted

1. finely crush cookies in a food processor or blender. Mix crumbs with melted butter

2. pat the crumbs into a 9" (22cm) lined and buttered square pan. Bake at 350°F (180°C) for 8 minutes. Remove from oven and set aside

Filling

6 ounces (170g) white chocolate

16 ounces (450g) cream cheese, room temperature

1/3 cup (65g) sugar

1 tablespoon (8g) flour

1 teaspoon lemon juice

1 teaspoon vanila extract

1/4 teaspoon salt

2 eggs, room temperature

1. melt the chocolate in a double boiler or in the microwave

2. beat cream cheese and sugar together until smooth and creamy .Add flour, lemon juice, vanilla extract and beat until well combined. Add eggs one at a time. Pour in liquid cooled white chocolate and mix well

3. pour half filling onto crust. Drizzle half of the raspberry sauce on top. pour rest of filling on top. Then pour remaining raspberry sauce and using a toothpick or a skewer, swirl everything together

4. bake 30-35 minutes or until top is set. Cool at room temperature, then chill for at least 3 hours