I’m sure I’ve said it before. Baked treats are all kinds of delicious and amazing.
But this. This may just be my greatest work to date. No, seriously. It’s rich, decadent, glorious-ness in cheesecake form.
I think I found my heaven…
On the first day, God created Oreos (and a cricket stump to crush them with, as he couldn’t find his rolling-pin).
On the second day, God created butter. A LOT of butter.
On the third day, God created white chocolate, and said ‘let it be melted into cream cheese’. And it was so.
On the fourth day, God created dark chocolate, and felt that it could only be improved by double cream.
On the fifth day, God created raspberry coulis, because he felt guilty, and figured including fruit made it less ‘bad’.
On the sixth day, God baked, and saw that it was good.
On the seventh day, God rested. And ate. And was pleased. Then felt a little ill.
(I’m going to hell for that. I’m ok with this.)
I’ve been obsessing over this recipe for months. I just didn’t have an event worthy of such a magnificent cheesecake. But then, along came Christmas. And well, if you can’t make something at Christmas, when can you?
This is not something to make on the day. I made it over two, to allow proper setting time. Plus, cheesecake flavours enrich and develop over time, so its best to make it the day before. Also, don’t let the size of the recipe scare you, it’s detailed so you’re more likely to get it right.
It took 6 of us to get through half, and even then, it was a struggle.
This being said, the next day my two housemates ate the second half by themselves. Though, they did feel very sick after. I did not tell them I told you so (I totally said I told you so. There’s a dance that goes with it, it’s awesome).
If you’re sugar intolerant, a diabetic, on a diet… We can’t be friends. Seriously, you can leave.
No, I kid, just give this bad boy a wide berth, nothing about this can end well for you.
White Chocolate Raspberry Truffle Cheesecake
Adapted from SweetAnnas
1 package frozen raspberries
2 tablespoons sugar
2 teaspoons cornflour
1/2 cup water
25 Oreos, crushed (just shy of two packets)
1/4 cup melted butter
2 cups chopped white chocolate
1/2 cup thin cream
3 packages cream cheese, softened
1/2 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
150g chopped dark chocolate
1/2 cup heavy cream
1 cup chocolate chips or chopped dark chocolate
1. Make the raspberry sauce: Stir together the raspberries, sugar, cornflour and water in a medium saucepan. Bring to a boil, stirring occasionally, and boil 5 minutes. Pour through a fine-mesh strainer into a small bowl and store in the fridge until you are ready to make the cheesecake. (This step can be done a few days in advance to save time)
2. Make the crust: Preheat the oven to 180ºc. Stir together the finely crushed oreos and melted butter in a medium bowl until well mixed. Press into the bottom of a Springform pan and bake for 10-15 minutes, until the crust is set. Remove from the oven, reduce the oven temperature to 160ºc and let the crust cool while you prepare the filling.
3. Make the filling: In a medium saucepan, heat the thin cream to almost simmering. Remove from the heat and stir in the white chocolate until melted and smooth. Set aside.
4. In a large bowl, beat together the cream cheese and sugar until smooth. Beat in the eggs, one at a time, making sure to blend completely after each one. Beat in the vanilla, salt and the melted white chocolate mixture.
6. Wrap the pan with the cooled crust in it tightly with foil. Place the foil-wrapped pan in a roasting pan, and put a pot of water on the stove to boil (you will be making a water-bath for the cheesecake to bake in).
7. Pour half of the filling over the crust. Sprinkle with the chopped dark chocolate. Drizzle 4-5 tablespoons of raspberry sauce over the filling and chocolate bits and swirl with the tip of a knife. Pour the rest of the filling on top of that, drizzle with another 4-5 tablespoons of the raspberry sauce and swirl again with the knife.
8. Place the roasting pan into the oven and pour water into the roasting pan to reach about halfway up the sides of the Springform pan. Bake the cheesecake at 160ºc for 60-70 minutes, until the center is almost set (but still jiggles if you shake the pan).
9. Remove the roasting pan from the oven, let the cheesecake sit in the hot water for another 30 minutes or so, and then remove the Springform pan from the water onto a cooling rack to cool. Let the cheesecake cool to room temperature and then place in the fridge to chill at least 3 hours.
10. Make the ganache: In a small saucepan, bring the heavy cream just to a boil. Remove from the heat and stir in the chocolate until smooth. Pour the ganache over the top of the cooled cheesecake, smoothing with a spoon and allowing some of the ganache to drip over the sides of the cheesecake. Return to the fridge to chill an additional 3 hours or until the ganache is shiny and set.
I don’t have a nicer picture for the finished product for you, I’m sorry. We were so keen to get into it that I kind of forgot… Oopsies. But it is pretty, promise!
Christmas time calls for elves to make kitchen magic happen. Ladies and gentlemen, say hello to Nic, my taste tester, BFF extraordinaire and guinea pig. Don’t worry, she’s only friends with me because I feed her.