Cousin Noel Strobehn posted a picture of a cheesecake she had made at home along with the caption, “Who Needs Cheesecake Factory? The picture that sold me was one without whipped cream that so clearly showed the beautiful raspberry swirl.
She was kind enough to share her recipe and comments with this blog. Her mother and grandmother are fabulous cooks known all over their Iowa County and beyond, and she is following the tradition. You can’t go wrong following her advice. If you wish for cheesecake factory cheesecake, this is the recipe for you. No chance of dropping it on the way home; make it in the comfort of your own kitchen thanks to Noel.
Big time thanks Noel for taking the time to send us the recipe you used and your personal tips!
From Noel: This was the recipe I used. I think next time I would skip the water bath and just put a pan with some water in it on the bottom rack below the cheesecake. I also used Reddi-wip for the top but I think real whipping cream would hold up better and not melt so fast. It’s also fairly time consuming to strain out the raspberry seeds so maybe I’ll use pie filling or raspberry jelly next time.
1 1/2 c. (approx. 20) finely crushed OREO cookie crumbs
1/3 c. butter, melted
10 oz. fresh raspberries, washed & rinsed
1/4 c. sugar
2 tbsp. lemon juice
4 (8 oz.) pkgs. Philadelphia cream cheese, room temperature
1 1/4 c. granulated sugar
1/2 c. sour cream, room temperature
2 tsp. vanilla
5 eggs, room temperature
4 oz. white chocolate, roughly chopped
1 c. heavy whipping cream
1/2 c. powered sugar
2 ounces shaved white chocolate (optional)
Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. In a food processor, crush cookies until they are a fine consistency. Be sure you’ve removed the white filling. Mix cookie crumbs and butter, and press in to a 9-inch springform pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan. Wrap a large piece of foil around the bottom of the pan to prevent the water bath from seeping in. Put the crust in your freezer until the filling is done. Add the ingredients for the raspberry sauce to a medium saucepan. Bring to a boil and simmer, stirring frequently, until raspberries are dissolved. Strain into a bowl. Allow to cool. In the bowl of a stand mixer, combine the softened cream cheese with the sugar, sour cream, and vanilla. Mix on the lowest setting for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Add in the eggs one at a time. Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle about 1/4 c. the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust. Drizzle another couple of tbsp. of the raspberry sauce over the cheesecake and swirl, refrigerate the rest of the sauce. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 60 minutes or until the top of the cheesecake turns a light brown or tan color. After 60 minutes, do not open oven door, leave cheesecake for at least 1 hour, up to 2 hours to cool down. When cooled, cover cheesecake with plastic wrap and place in refrigerator to sit overnight. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. Make fresh whipped cream by whipping the heavy cream and powdered sugar in a stand mixer for 5-6 minutes on high. Dollop fresh whipped cream with fresh raspberries and sprinkle with white chocolate shavings for garnish.
Find the recipe from Yvonne at triedandtasty.com, a great food blog.