Description
A creamy, dreamy cheesecake with a buttery gluten-free Oreo crust, white chocolate, and vibrant raspberry swirls. Perfectly balanced sweetness for a showstopping dessert.
Ingredients
1 1/2 cups gluten-free crushed Oreos
1/4 cup melted butter
8 oz cream cheese, softened
1 cup white sugar
1 tsp vanilla extract
2 large eggs
4 oz white chocolate, melted
1/2 cup fresh raspberries
1/2 cup raspberry jam
Additional raspberries for decoration
Instructions
Preheat oven to 325°F (160°C). Mix crushed Oreo crust with melted butter; press into a 9-inch springform pan.
In bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing after each addition.
Pour batter into prepared crust. Bake 30-35 minutes, or until edges are set but center jiggles slightly.
Let cool, then spread melted white chocolate over warm cheesecake.
Top with swirls of raspberry jam and fresh raspberries. Chill 4+ hours before serving.
Notes
Use gluten-free Oreos for strict adherence to dietary needs
Cheesecake keeps up to 3 days chilled
Customize with blueberries or strawberries
Ensure springform pan is watertight during baking
- Prep Time: 30
- Cook Time: 45
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American