Nothing brightens up the long winter nights like a hot cup of coffee and a slice of white chocolate mint cheesecake (with an Oreo crust, of course). This is not a complicated recipe, and it will look beautiful on the table at a dinner party or or just a casual get-together with friends. Liberty Market has the sugars, the flour, eggs and real vanilla, all organic and non-GMO. Trader Joe’s in Kettering always has great deals on white chocolate, as well as organic cream cheese, butter, real vanilla and sour cream (you will have to pick up the mint extract at one of the chain groceries when you pick up the Oreo cookies). This cheesecake has a particularly rich, pleasing texture.
Won’t this look elegant on your table?! Your friends will think you have been working on it for hours!
White chocolate mint cheesecake with Oreo cookie crust
The crust:
- 24 whole Oreo cookies
- 1/4 cup melted butter
In a medium-sized bowl or a food processor, add the Oreo cookies and blend until they become crumbs. Add the melted butter and mix with pastry cutter until evenly combined.
Place a buttered 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Press the ground crumb mixture onto the bottom and up the sides of the pan and refrigerate the crust for at least an hour before adding the filling in order to help prevent crumbling.
The filling:
- 3 (8-oz) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 1/2 tablespoons brown sugar
- 1 cup (8 ounces) sour cream
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1-2 teaspoons mint extract
- 6 eggs, lightly beaten
- 6-8 oz white chocolate, melted in a double boiler
In a large bowl, beat cream cheese and sugars until smooth. Beat in the sour cream, flour, vanilla and mint extract. Mix in melted chocolate and then add eggs; beat on low speed just until combined and pour into crust.
Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325° for 1-1/4 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.
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