One of the best cheesecakes I’ve ever made. I am not a fan of white chocolate, but that ingredient seemed to help the texture more than the flavor the cake. It’s very creamy and not too sweet. I compiled a list of the tips I followed:
-I used 6T of heated seedless jam (not jelly, not preserves)
-22 Oreos (regular – not double-stuff) with ½ stick butter made a great crust.
-I lined the pan with waxed paper, wrapped the whole pan in foil (for water-proofing) and placed the pan on a cookie sheet filled with 1/2" water.
-After 55 minutes of baking, I turned off the
oven, opened the door and let it cool completely in the oven.
-I made it the day before so it could thoroughly chill.
-I cut it with fishing line, then used a thin knife to slice the cookie crust.
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One of the best cheesecakes I’ve ever made. I am not a fan of white chocolate, but that...