White Chocolate Oreo Cheesecake
Recipe adapted from Kraft 2 tablespoons butter
1/4 cup white chocolate chips, melted
1 teaspoon lemon zest
1 lb. softened cream cheese, 16 ounces
1/2 cup sugar
1 tsp. vanilla
2 eggs
1. Preheat oven to 350 degrees F.
2. In a food processor crumble Oreo cookies until finely ground. To make the crust, mix the cookie crumbs and melted butter together until evenly moistened. Press the cookie crust mixture into the bottom of a square pan until firmly packed. The oreo filling will also act as a binding agent to hold the crust together.
3. In a separate large bowl combine cream cheese, sugar, vanilla, lemon zest, and the melted white chocolate and beat together. Add eggs in one at a time, and continue to beat slowly until combined.
4. Spread cheesecake mixture over crust and bake for approximately 25 minutes until cheesecake is firm in the center.
5. Let the cheesecake cool before putting it in the refrigerator for 2-3 hours.
2. In a food processor crumble Oreo cookies until finely ground. To make the crust, mix the cookie crumbs and melted butter together until evenly moistened. Press the cookie crust mixture into the bottom of a square pan until firmly packed. The oreo filling will also act as a binding agent to hold the crust together.
3. In a separate large bowl combine cream cheese, sugar, vanilla, lemon zest, and the melted white chocolate and beat together. Add eggs in one at a time, and continue to beat slowly until combined.
4. Spread cheesecake mixture over crust and bake for approximately 25 minutes until cheesecake is firm in the center.
5. Let the cheesecake cool before putting it in the refrigerator for 2-3 hours.
Tips:
You really can guesstimate with the amount of white chocolate you put in, but keep in mind the more chocolate you put in, the sweeter it will be. Now there are several ways you to tell if this cheesecake is done: 1) you stick a toothpick in the middle and see if it's firm. 2) the cheesecake should just be pulling away from the sides. 3) it should be nice and puffy! 4) if you see any cracks and it starting to brown, pull that sucker out! The cheesecake will firm up when you let it cool. Also, make sure you bake your cheesecake in a SQUARE baking dish. The problem with using rectangular baking pans is that the center of the cheesecake doesn't fully cook through. Happy baking! :)
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