I am a big fan of baked cheesecake. This recipe always gets the thumbs up can I have the recipe sort of response for me.
Keep in mind this is a time consuming project that may require some patience. When you bite into the first piece of your creation, all the effort is worth it!
24 Oreo cookies
3 Tbsp butter, melted
Break cookies into food processor; pulse until fine crumbs form. Add butter; pulse to blend. Press firmly over bottom of pan. Freeze until firm.
3 bricks (8 oz each) 1⁄3-less-fat cream cheese (Neufchâtel), softened
1 cup sugar
1 Tbsp cornstarch
3 large eggs, at room temperature – I used 2 large eggs
8 oz (scant 1 cup) reduced-fat sour cream
2 tsp vanilla extract
1 bar (4 oz each) premium whitechocolate – I used 5.5 oz of chips
1 bar (4 oz each) milk chocolate – I used 5.5 oz of chips. I didn’t have milk chocolate chips on hand, so I used dark chocolate chips.
1 bar (4 oz each) semisweet baking chocolate – I used 5.5 oz of chips
Heat oven to 300°F. Line a 9-in. square baking pan with foil, letting foil extend above pan on opposite sides. Coat with nonstick spray. I used an 8X8 inch square dish (to freeze) and 7.25 inch round cake pan.
Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. I like to use my food processor for this too!
On low speed, beat in eggs, 1 at a time, just until blended.
Stir in sour cream and vanilla.
Divide batter into 3 equal portions (about 1 3⁄4 cups each). Melt each flavor chocolate. Stir 1 flavor into each portion of batter.
Spoon 2 Tbsp white chocolate batter into a zip top bag, seal and set aside. I skip this step.
Pour milk chocolate batter over crust; spread evenly.
Spoon on white chocolate batter; gently spread to cover milk chocolate layer.
Repeat with semisweet batter.
Cut tip off 1 corner of bag; pipe on white chocolate swirls.
Bake 45 minutes, or until center still jiggles slightly when shaken.
Immediately transfer to a wire rack and refrigerate at least 3 hours.
Planning Tip: Refrigerate bars in an airtight container up to 3 days, or freeze up to 1 month (thaw 1 day in refrigerator before serving).
I could not remember where I found this recipe, but discovered it came out of Woman’s Day Magazine. Here is the link. Just so you know, my cheesecake does not look anything like the cheesecake in the magazine picture, but it does tastes good!
What is your favorite kind of cheesecake?