Summer is usually the time for berry cheesecakes. It’s the season when my usually-busy friends have all the time to spend the day in their barely-touched kitchens. I probably get a couple of cheesecakes from friends every week. I can’t say no to either cheesecake or them. The most popular ones are strawberry cheesecakes and blueberry cheesecakes. I could probably have a Berry cheesecake party if I wanted to.
I wouldn’t be able to say no too no matter how shy I am. I will accept the second piece with probably a shy smile, but definitely with no hesitation. Any dessert with cream cheese on it is on top of my already long-list of favorite desserts.
Ingredients
8 ounces, weight Ghirardelli White Chocolate
30 Regular Oreo Cookies
5 Tablespoons Kerrygold Unsalted Butter, melted
32 ounces, weight Philadelphia Cream Cheese, Softened To Room Temperature
1 cup Domino Sugar
1/2 cup Daisy Sour Cream
4 Large Eggland’s
2 teaspoons McCormick Pure Vanilla Extract
Oreo Cookie Crumbs (from Chocolate Cookie Only, No Filling), For Garnish
Fresh Driscoll’s Raspberries For Garnish
Instructions
Heat oven to 325°F.
In the microwave or using a double boiler on the stovetop, gently melt the white chocolate. Take care to not let it scorch. Set aside to cool to room temperature.
Line a 13 x 9 inch pan with foil, with ends of foil extending over the two long pan sides. In a food processor, pulse Oreos (whole, do not remove the filling) until finely ground. Drizzle in melted butter and blitz a few more times to evenly combine. Press onto bottom of prepared pan.
In a large bowl, beat cream cheese and sugar with electric mixer until blended. Add sour cream and mix well. Add eggs, 1 at a time, beating on low speed after each, just until blended. Add cooled white chocolate and vanilla, and beat again to combine.
Pour filling mixture over crust and tap the pan gently on the counter a few times to settle the filling in. Bake for about 55 minutes, or until center is just set. Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Cut around the edge of the pan and then use foil handles to lift cheesecake from pan before cutting into bars. To achieve clean cuts, dip the blade of a long non-serrated knife into a tall glass of very warm water, wipe it clean, and then make your cut. Wipe blade clean on a paper towel and repeat.
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Quick Tip: Serve cheesecake bars chilled, with a sprinkle of chocolate cookie crumbs over the top, plus fresh raspberries.
