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Creamy Garlic Tortellini

Oreo Cheesecake with White Chocolate Filling

Creamy Garlic Tortellini meets a showstopping dessert! Make this Oreo cheesecake with white chocolate filling and a glossy Cadbury ganache.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 6 hours
Total Time 7 hours 20 minutes
Servings: 8 pieces
Calories: 392
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/4 cup melted butter
  • 1 pound cream cheese softened
  • 3/4 cup granulated sugar
  • 7 ounces white chocolate melted
  • 1 tsp vanilla extract
  • 3 large eggs at room temperature
  • 1/2 cup sour cream
  • 7 ounces milk chocolate finely chopped
  • 1/4 cup heavy cream

Equipment

  • Food processor or zip-top bag & rolling pin
  • Electric mixer (hand or stand)
  • Mixing bowls (various sizes)
  • Rubber spatula
  • Small saucepan or microwave-safe bowl

Method
 

  1. Crush the Oreo cookies into fine crumbs and mix with melted butter until it resembles wet sand.
  2. Press the mixture into the bottom and up the sides of an 8x5 inch pan, then refrigerate to set.
  3. Preheat your oven to 325°F (160°C) and beat the cream cheese and sugar together until smooth.
  4. Mix in the melted white chocolate, then add vanilla and eggs, one at a time, mixing until incorporated.
  5. Fold in the sour cream and pour the filling over the chilled crust.
  6. Bake for 45 to 50 minutes until the edges are set while the center has a slight jiggle.
  7. Turn off the oven and leave the cheesecake to cool inside for about an hour, then cool completely on the counter.
  8. Chill in the refrigerator for at least 4 hours or overnight.
  9. For the ganache, heat the heavy cream until steaming and pour it over the chopped milk chocolate. Let sit for 2 minutes then stir until smooth.
  10. Pour the ganache over the chilled cheesecake, spreading it evenly, and chill for another hour to set.

Nutrition

Calories: 392kcalCarbohydrates: 40gProtein: 5gFat: 23gSaturated Fat: 13gCholesterol: 79mgSodium: 183mgPotassium: 180mgFiber: 1gSugar: 27gVitamin A: 8IUVitamin C: 1mgCalcium: 8mgIron: 4mg

Notes

For cleaner slices, dip your knife in hot water and wipe it dry between cuts. If there are lumps in your cream cheese mixture, press it through a fine-mesh strainer. A water bath can help achieve a smoother texture; wrap the bottom of the springform pan in foil and place it in a larger pan filled with hot water while baking. Let the cheesecake come to room temperature for the best flavor and texture before serving. Store in the refrigerator for up to 5 days or freeze for up to 2 months.
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