I was drooling with saliva when I stumbled upon this raspberry cheesecake the other day. I was motivated but raspberry was not something that was easily available in this part of town. Frozen raspberries were available, but at a really inflated price. Therefore, I opted to be practical and changed it to strawberry instead. I took a step further by using preserves since I have a jar left after my Neapolitan Pudding recipe. It saved so much work as I did not have to cook the sauce from scratch. I fully recommend this method unless you are adamant on authenticity.
The measurements in this part of the world are slightly different. Even the Oreo cookies here appear smaller. Therefore, in this recipe, I ditched some of the original measurements and estimated on my own. This recipe is inspired by Culinary Serendipity. If you are interested in the original recipe, click here.
I liked my white chocolate strawberry cheesecake little more tangy to balance off the sweetness of the white chocolate. The additional lemon juice did the trick. I also liked the crust to be a little thicker and hence, I added more cookies. If there was anything that was to change in the recipe, I would prefer Graham Crackers crumbs instead of Oreo. I found the taste of Oreo a tad strong and it overpowered the taste of the white chocolate a little. Of course, this is just my personal palate as I know there are a lot of Oreo fans out there. Although named White Chocolate Strawberry Cheesecake, the taste of white chocolate is subtle giving you a little hint of the chocolaty goodness in the beginning of each bite.
All in all, this recipe is a keeper. This cheesecake came out just like I want it. Definitely my cup of tea. Small in effort but big in taste. The use of strawberry preserves made this even easier. I strongly recommend this for any occasions. Guaranteed to be the talk of guests.
White Chocolate Strawberry Cheesecake 白巧克力草莓芝士蛋糕Makes 8 pieces
20 Oreo cookies (crushed)
50 g butter, melted
85 g white chocolate, melted
450 g cream cheese, room temperature
120 g sugar
2 tsp vanilla extract
2 large eggs
2 tsp lemon juice
250 g strawberry preserves/concetrated jam (I used Smucker's without sugar added)
4 tsp icing sugar *(see note 2)
1. Melt butter in microwave in 30 seconds intervals until melted. Put cookies in a food processor and blitz until it becomes crumbs. Add melted butter and pulse until just combined. Press wet crumbs onto 8" square baking pan lined with aluminium foil. Press the crumbs with something heavy and flat like the bottom of a glass until it is well compressed.
2. In a mixing bowl, beat cream cheese, sugar until well blended. Melt white chocolate in microwave in 30 seconds interval. Add melted chocolate. Beat well. Add in vanilla and then the eggs, one at a time. Pour mixture on top of cookie crumbs in the baking tray.
3. Bake in preheated oven at 170C for 25 to 30 minutes until the centre is set. The cake should be firm at the side and slightly jiggly in the middle. Remove cheesecake from oven to cool.
4. Combine preserves and icing sugar and microwave for 1 minute until melted. Mix well. Pour preserves onto cheesecake top. Cool in the refrigerator for 4-5 hours.
5. Remove cake from pan and decorate cake with your choice of decoration. I used some melted white chocolate (melted with a little milk) to make patterns on the cake.
1. If you do not have a food processor, just put cookies in a plastic and crush them with a rolling pin.
2. The amount of icing sugar would depend on how sweet your jam is. Mine has no sugar added and therefore I added my own. If yours is already sweetened, do not add anymore sugar.