Oreo Crusted White Chocolate Cheesecake with Berry Compote

Recipe by Christina Ferraiolo, Pastry Chef and Garde Manger at Edgewood Country Club, Rivervale, New Jersey, USA

Yield:  Two 10-inch Cheesecakes or 12 individual 3-inch Cheesecakes.

Ingredients

Cheese Cake

• 3 pounds Cream Cheese (softened)
• 6 ounces White Chocolate (melted)
• 8 Eggs
• 2 cups of Sugar

Cookie Crust

• Butter (melted)
• 3 cups of Oreos (crushed)

Berry Compote

• 2 cups of Strawberries (diced)
• 1 cup of Raspberries
• 1 cup of Blueberries
  
• 1 cup of MelbaS or Raspberry Sauce
  
• 1 cup of Sugar

Preparation

Cheesecake
Mix cheesecake ingredients until smooth and well blended. Pack into 10-inch mold pan or individual ring molds lined with foil. Pour in cheesecake batter bake for 1 hour at 300 °F until firm yet jiggly in the center. Cool for one hour in refrigerator. Add frosting on top of cheesecake once chilled.

Cookie Crust
Add Oreos to a food processor and pulse gently until it becomes crumbs. Place Oreo crumbs into a bowl and pour melted butter over and mix well. Pour crumb mixture into molds or cake pans and gently press down coating the bottom and halfway up the sides, Chill in refrigerator for 1/2 an hour until ready. Pour filling  into molds 3/4 full and follow instructions for baking.

Berry Compote
Add all berries into a mixing bowl. Add the Melba sauce and gently fold mixture together to make the compote. Add the granulated sugar and continue to gently mix berries together. Cover with plastic wrap and refrigerate for 1 hour or until plating dessert.

Assembly

Chef Note: If you are making the two 10 inch cheese cakes, once chilled well generously spoon the compote on top of the cheese cakes and refrigerate until ready to serve.
When ready to serve, remove cheese cakes from refrigerator and use a thin cake knife or cake spatula and dip the knife into warm water and gently slice the cheese cake making sure to wipe the blade of the knife in between slicing of the cake as not to have a messy slice on the plate. For the three 8-inch individual cheese cakes, gently remove the bottom foil of the ring molds. Use a paring knife dipped in warm water to gently remove the cheese cakes from the ring molds. Use a small chilled dessert plate and place the cheese cake in center of the plate. Generously spoon the berry compote on top of the cheese cake and garnish with addition fresh berries and micro mint leaves.

Enjoy!

Wine Match

Mascato D’ Asti: It comes from North West Italy and is a sweet wine that is low in Alcohol and comes from the Piedmont area of Italy. It is made in small batches. It is named as such because of its Earthy musky Aroma. The wine is a light honey like dessert wine that really compliments the cheese cake.  

The Second one I recommend is also From the North East region of Italy. Prosecco Mionetto: It is a light straw color with bright yellow highlights. It has aromas of golden apples, honey and white peach. It is well balanced and has an acidity that provides a fresh and lively feel on the palette. It is perfect to drink with your meal and especially this cheese cake with hints of vanilla and berries. Perfect Dessert wine or aperitif.

The Ballroom at Edgewood Country Club, Bergen County's Award Winning Event Venue. Image courtesy Edgewood Country Club