Say CHEESE!

I love this cookbook, Cooking School Secrets for Real World Cooks.  I found this recipe and it looks divine.  I cut the original recipe in half.  Mostly because I knew there was no way we could or should eat a whole cheesecake, secondly I prefer little individual deserts (they can easily be frozen), and third I only had 6 clean ramekins.  Also, I know the Raspberry Coulis will put it over the top, so I ended up making a double batch of the coulis.  It is going to be hard to wait until they cool!

White Chocolate Cheesecake with Oreo Crust and Raspberry Coulis

White Chocolate Cheesecake with Oreo Crust and Raspberry Coulis
Adapted from Cooking School Secrets For Real World Cooks

Finished White Chocolate Cheesecake with Oreo Crust

Oreo Cookie Crust 10 Oreo's crushed
2 1/2 T Melted butter
Mix and distribute and press into 6 custard cups.  This makes just enough to fill the bottoms of 6 ramekans/custard cups) Bake for 10-12 minutes in 300 degree oven

Mix Cheescake fillilng
2 packages cream cheese
1/2 cup sugar
Once combined;
add 2 eggs and 1 egg yoke, adding one egg at at time, do not overbeat
Once combined:
add 8 ounces of melted white chocolate
add 1 1/2 t. vanilla

Bake in hot water bath in 350 oven (fill roaster with very hot water, enough that the hot water half way up the side of the little custard cups) for 60 minutes or until the tops are golden brown and center is slightly wiggly.



Cooking Cheesecake in Bain-Marie


Raspberry Coulis
1 10ounce bag of frozen raspberries
1 1/2 T Superfine Sugar
Press berries through a fine mesh, leaving only seeds behind and add sugar. 

Raspberry Coulis

Finished Mini Cheesecake