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Slow Roast Leg of Lamb

Fork tender and delicious Leg of Lamb is juicy perfection. Simple and easy this style roasting is tasty and good to the last bite. This is an excellent selection on any occasion especially during the holidays season. Full of flavor, textures recipe is excellent for sharing or your weekly food prep. The wonderful smells that start to float through the air during the long slow roast will be an invitation to a well prepared meal. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously Leg of Lamb. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent gravy and juicy meat make this is a must try. Thanks for visiting and see you again soon.

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Preheat the oven to 425°F. Clean and rinse then pat the lamb dry with paper towels. Place the sliced onions, garlic cloves and rosemary in the roasting pan. Level the vegetables. Then place the lamb on top of vegetables. Sprinkle, rub salt & pepper all over the meat.

Add beef broth & water in the roasting pan. Cover the pan with aluminum foil and place in the oven. Turn down the oven to 325°F. Cook for 4 hours & 15 minutes.

Then, remove aluminum foil and cook uncovered for another 45 minutes.

Remove the roasting pan and place lamb on a serving tray/plate. Cover with saran wrap (prevent drying out the meat). Place roasting pan on the cooktop or transfer the liquid to a sauce pan. Turn up the heat to medium-high. In a small bowl, add cornstarch and cold water; whisk. Add mixture to the pan and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove juice from the vegetables. 

Serve & enjoy!

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Slow Roast Leg of Lamb

Tender fall off the bone delicious slow roast leg of lamb is a simple recipe everyone will enjoy.
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Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Course Main Course
Cuisine American, Greek
Servings 6
Calories

Equipment

  • Roasting Pan

Ingredients
  

  • 4-5 lbs leg of lamb
  • 4 cups unsalted or low-sodium beef broth/stock
  • 1 cup water
  • 2 tbsp extra virgin olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 sprigs rosemary
  • 1 onion sliced
  • 1 garlic head

Cornstarch Mixture

  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions
 

  • Preheat the oven to 425°F. Clean and rinse then pat the lamb dry with paper towels.
  • Place the sliced onions, garlic cloves and rosemary in the roasting pan. Level the vegetables. Then place the lamb on top of vegetables. Sprinkle, rub salt & pepper all over the meat. Add beef broth & water in the roasting pan. Cover the pan with aluminum foil and place in the oven.
  • Turn down the oven to 325°F. Cook for 4 hours & 15 minutes. Then, remove aluminum foil and cook uncovered for another 45 minutes.
  • Remove the roasting pan and place lamb on a serving tray/plate. Cover with saran wrap (prevent drying out the meat).
  • Place roasting pan on the cooktop or transfer the liquid to a sauce pan. Turn up the heat to medium-high.
  • In a small bowl, add cornstarch and cold water; whisk. Add mixture to the pan and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove juice from the vegetables.

Serve & enjoy!

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    Main Entree

    Low Carbs

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    Apple Crumb Cake

    Apple Crumb Cake has a sweetly moist center with a slightly crunchy flavorful top layer that completes this easy to make home made treat. It is perfect for the fall season, especially when apples are for sale in the grocery store.

    Crumbling buttery sweetness, this cake recipe is cheaper and better than any you stumble across. Chucks of apples covered in accents and invitations of buttery sweetness, this cake is a must try. My middle son requested this type cake with his morning tea the day of his birthday because it’s during the fall season and he loves apples too. When this came out of the oven it was met by my waiting family. We all gathered in the kitchen area and enjoyed a slice together. Absolutely recommend this with a cup of coffee for us grown ups. But kids also enjoy with a mild tea, milk or favorite beverage.

    Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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    In a small bowl: combine flour, brown sugar, white sugar, cinnamon, salt and mix. Add melted butter.

    Mix until it begins to form coarse crumbs. 

    Peel & remove core of the apples. Cut into ¼” cubes and then place in a bowl. Add brown sugar, flour, melted butter and salt. Mix everything together and set aside.

    In a large bowl: add the flour, baking powder, baking soda, cinnamon and salt then mix. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy. Add eggs, brown sugar, white sugar, sour cream, vanilla extract, melted butter and mix everything together until smooth. 

    Transfer the batter to the pan.

    Add apple mixture on top of the batter.

    Then, add the crumb on top.

    Bake for 55-65 minutes (it took me 56 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 30 minutes or until cool to touch. 

    In a small bowl- add powdered sugar, milk and mix until smooth. Drizzle glaze over cake. 

    Serve & enjoy! Refrigerate the leftovers in the refrigerator.

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    Apple Crumb Cake

    Apple Crumb Cake features a sweetly moist center with a slightly crunchy flavorful top layer that completes this easy to make home made treat.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 55 minutes
    Total Time 1 hour 10 minutes
    Course Baked Goods
    Cuisine American
    Servings 8
    Calories

    Equipment

    • 9" springform pan

    Ingredients
      

    Crumb

    • 1 ½ cups all-purpose flour
    • ¾ cup brown sugar
    • ½ cup unsalted butter melted
    • ¼ cup granulated sugar
    • 1 ½ tsp ground cinnamon
    • ½ tsp salt
    • ½ tsp vanilla extract

    Apple Mixture

    • 3 cups apples (Gala, Fuji, Jonagold, Honeycrisp, Red Delicious or Golden Delicious) peel & chopped
    • ¼ cup brown sugar
    • 1 tbsp all-purpose flour
    • 1 tbsp unsalted butter melted
    • 1 tsp ground cinnamon

    Cake

    • 1 ¼ cups all-purpose flour
    • ½ cup melted unsalted butter warm
    • ½ cup sour cream (full fat) room temperature
    • ½ cup granulated sugar
    • ¼ cup brown sugar
    • 2 tsp vanilla extract
    • 1 ½ tsp baking powder
    • 1 tsp ground cinnamon
    • ½ tsp baking soda
    • ½ tsp salt
    • 2 large eggs room temperature

    Glaze

    • ½ cup + 2 tbsp powdered sugar
    • 2 tbsp milk

    Instructions
     

    • Preheat the oven to 350°F. Grease the 9" springform pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & along the sides first.

    Crumb

    • In a small bowl: combine flour, brown sugar, white sugar, cinnamon, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

    Apple Mixture

    • Peel & remove core of the apples. Cut into ¼" cubes and then place in a bowl. Add brown sugar, flour, melted butter and salt. Mix everything together and set aside.

    Cake

    • In a large bowl: add the flour, baking powder, baking soda, cinnamon and salt then mix. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  
    • Add eggs, brown sugar, white sugar, sour cream, vanilla extract, melted butter and mix everything together until smooth.
    • Transfer the batter to the pan. Add apple mixture on top of the batter. Then, add the crumb on top.
    • Bake for 55-65 minutes (it took me 56 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 30 minutes or until cool to touch.

    Glaze

    • In a small bowl- add powdered sugar, milk and mix until smooth. Drizzle glaze over cake.

    Serve & enjoy! Refrigerate the leftovers in the refrigerator.

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      Keyword apple crumb cake, best apple crumb cake, easy apple crumb cake
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      Baked Goods

      Desserts

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      Oatmeal Raisin Cinnamon Muffins

      Moist sweet rich and delicious Oatmeal Raisin Cinnamon Muffins are the perfect way to start your day. This muffin and a cup of coffee are nice anytime if you are of that special age where that sort of thing appeals to you. My kids don’t care what time of the day it is when these are on the kitchen counter, they just eat them until they are all gone. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have a batch of warm delicious tender Oatmeal Raisin Cinnamon Muffins today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh from the oven but still very tasty at room temp. This recipe is not too sweet as some that end up masking the natural oat flavor with too much sugar for a simple breakfast worthy treat. Thanks for visiting and see you again soon.

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      Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a large bowl: add in the flour, baking powder, baking soda, salt, cinnamon and mix everything together. 

      Add the eggs, raisins, oats, milk, brown sugar, vanilla extract, and oil. Use a spatula and mix until all ingredients are well combined.

      Let the batter rest for 10 minutes. 

      Bake for 20-22 minutes or until golden brown.

      Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

      Serve

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      Oatmeal Raisin Cinnamon Muffins

      Raisin Cinnamon Muffins are moist, comforting and full of delicious flavors.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 20 minutes
      Total Time 25 minutes
      Course Baked Goods, Breakfast
      Cuisine American
      Servings 12
      Calories

      Equipment

      • Muffin Tin

      Ingredients
        

      • 1 ½ cup rolled oats or quick oats
      • 1 cup all-purpose flour
      • 1 cup milk (low fat, fat free or full)
      • 1 cup raisins
      • ½ cup brown sugar
      • ½ cup vegetable or canola oil 
      • 2 tsp ground cinnamon
      • 1 ½ tsp baking powder
      • 1 tsp vanilla extract
      • ½ tsp salt
      • ½ tsp baking soda
      • 2 large eggs room temperature

      Instructions
       

      • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
      • In a large bowl: add in the flour, baking powder, baking soda, salt, cinnamon and mix everything together.
        1 cup all-purpose flour, 2 tsp ground cinnamon, 1 ½ tsp baking powder, ½ tsp salt, ½ tsp baking soda
      • Add the eggs, raisins, oats, milk, brown sugar, vanilla extract, and oil. Use a spatula and mix until all ingredients are well combined. Let the batter rest for 10 minutes.
        1 ½ cup rolled oats or quick oats, 1 cup milk (low fat, fat free or full), 1 cup raisins, ½ cup brown sugar, ½ cup vegetable or canola oil , 1 tsp vanilla extract , 2 large eggs
      • Bake for 20-22 minutes or until golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

      Serve and enjoy!

        Video

        Keyword best oatmeal raisin cinnamon muffins, breakfast oatmeal raisin muffins, easy oatmeal raisin cinnamon muffins, oatmeal raisin cinnamon muffins
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        Muffin Recipes

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        Glazed Walnut Cinnamon Loaf

        Glazed Walnut Cinnamon Loaf is a delicious dessert styled bread with the perfect combination of seasonal flavors, crunchy textures and sweet glaze that make this a must try. This loaf is a moist and delicious treat that is sure to put a smile on anyone’s face. With the perfect balance of nutty, cinnamon and sweetness; this homemade delicious bread is not only a delightful snack when on the go but is a rewarding treat anytime or place. Serve with milk, tea or a nice cup of coffee and enjoy!

        To enjoy these rich and delicious rewards, watch the instructional video and follow the detailed steps provided. Don’t forget to show your support by liking and sharing this recipe or any others that catch your interest from the growing menu selection. Stay updated on all the latest publications by hitting the subscribe button on the EatFoodlicious YouTube channel.

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        Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or line the inside of the pan with parchment paper. Place 1 cup of chopped walnuts in the food processor. Press pulse for 5 seconds or until the nuts are into tiny/crumble pieces. 

        In a bowl combine flour, salt, baking soda, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

        In a bowl: add butter, white sugar, brown sugar and mix well. Add eggs, vanilla extract, sour cream, and mix everything together.

        Add dry ingredients and walnuts.

        Mix everything together until well combine. 

        Transfer the batter to the pan. Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 35 minutes, if it’s getting too brown on top). 

        Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling. 

        Glaze

        In a small bowl: combine powdered sugar and milk. Mix well until nice and smooth. It’s going to be thick.

        Spread glaze over cool loaf. 

        Garnish with chopped walnuts on top of the glaze.

        Slice, serve & enjoy!

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        Glazed Walnut Cinnamon Loaf

        Glazed Walnut Cinnamon Loaf is a delicious dessert styled bread with the perfect combination of seasonal flavors, crunchy textures and sweet glaze that make this a must try.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 50 minutes
        Total Time 1 hour
        Course Baked Goods
        Cuisine American
        Servings 8
        Calories

        Equipment

        • 9" x 5" Loaf Pan

        Ingredients
          

        • 1 ½ cup all-purpose flour (218g)
        • 1 cup sour cream (full fat) room temperature
        • 1 cup walnuts
        • ¾ cup brown sugar
        • ½ cup unsalted butter softened
        • ¼ cup granulated sugar
        • 2 tsp baking powder
        • 2 tsp ground cinnamon
        • 1 ½ tsp vanilla extract
        • ½ tsp baking soda
        • ½ tsp salt
        • 2 large eggs room temperature

        Glaze

        • 1 cup powdered sugar
        • 5 tsp milk

        Garnish

        • â…“ – ½ cup chopped walnuts

        Instructions
         

        • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
        • Place chopped walnuts in the food processor. Press pulse for 5 seconds or until the nuts are into tiny/crumble pieces.
          1 cup walnuts
        • In a bowl combine flour, salt, baking soda, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
          1 ½ cup all-purpose flour (218g), 2 tsp baking powder, 2 tsp ground cinnamon, ½ tsp baking soda, ½ tsp salt
        • In a bowl: add butter, white sugar, brown sugar and mix well. Add eggs, vanilla extract, sour cream, and mix everything together. Add dry ingredients and walnuts. Mix everything together until well combine.
          1 cup sour cream (full fat), ¾ cup brown sugar, ½ cup unsalted butter, ¼ cup granulated sugar, 1 ½ tsp vanilla extract , 2 large eggs
        • Transfer the batter to the pan. Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 35 minutes, if it's getting too brown on top). Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.

        Glaze

        • In a small bowl: combine powdered sugar and milk. Mix well until nice and smooth. It's going to be thick. Spread glaze over cool loaf.
          1 cup powdered sugar, 5 tsp milk

        Garnish with chopped walnuts on top of the glaze. Slice, serve & enjoy!

          Video

          Keyword best glazed walnut cinnamon loaf, easy glazed walnut cinnamon loaf, glazed walnut cinnamon loaf, one bowl walnut loaf
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          Baked Goods

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          Easy Pumpkin Muffins

          Soft moist Pumpkin muffins with subtle cinnamon and nutmeg flavor notes is so awesome fresh from the oven. Delicious and smooth these seasonal muffins fills the kitchen with warm pumpkin spice perfume that promises to be sweet and rewarding. Serve with coffee or milk. These muffins never lasts long once it is cool enough to eat. Spread a cut of butter on it while warm and watch the friends and families eyes glow with anticipation.

          Fall season is the perfect excuse to flex your culinary skills ahead of the holidays. This can be served at a formal gathering or just to reward yourself and your immediate family. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before cooking). 

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          Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined.

          In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Add dry ingredients

          Mix everything together. 

          Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin (should be exactly 12 scoops). 

          Bake for 20-22 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

          Serve & enjoy!

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          Pumpkin Muffins

          Pumpkin Muffins are a moist comforting reward that is full of delicious seasonal flavors.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 5 minutes
          Cook Time 22 minutes
          Total Time 27 minutes
          Course Baked Goods, Breakfast
          Cuisine American
          Servings 12
          Calories

          Equipment

          • Muffin Tin

          Ingredients
            

          • 1 ½ cup all-purpose flour (215g)
          • ½ cup granulated sugar
          • ½ cup brown sugar
          • ½ cup vegetable or canola oil 
          • 2 tsp pumpkin spice
          • 1 tsp baking powder
          • 1 tsp vanilla extract
          • ½ tsp ground cinnamon
          • ½ tsp salt
          • ½ tsp baking soda
          • 15 oz pumpkin puree (not pumpkin filling)
          • 2 large eggs room temperature

          Instructions
           

          • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
          • In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
            1 ½ cup all-purpose flour (215g), 2 tsp pumpkin spice, 1 tsp baking powder, ½ tsp ground cinnamon, ½ tsp salt, ½ tsp baking soda
          • In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.
            ½ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable or canola oil , 1 tsp vanilla extract , 15 oz pumpkin puree (not pumpkin filling), 2 large eggs
          • Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin (should be exactly 12 scoops). 
          • Bake for 20-22 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

          Serve & enjoy!

            Video

            Keyword best pumpkin muffins, Breakfast pumpkin muffins, easy pumpkin muffins, pumpkin muffins
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            Baked Goods

            Breakfast

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            White Chocolate Raspberry Swirl Cheesecake

            Gorgeous White Chocolate Raspberry Swirl Cheesecake that is absolutely heavenly. Mouthwateringly smooth, rich and delicious with fresh raspberry sauce, this dessert is a must try. The oreo crust is so crunchy it is the perfect crust for this elegant homemade dessert. The swirl is a simple technique that gives the bars an artful invitation. This is better than the cheesecake factory. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have smooth and rich White Chocolate Raspberry Swirl Cheesecake today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy one of sliced cheesecake with your favorite drink as you ponder with one of life’s tasty satisfactions. Thanks for visiting and see you again soon.

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            Raspberry Sauce 

            In a small bowl: combine cold water, cornstarch and mix until fully dissolved. 

            Place the raspberries, sugar and cornstarch mixture in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 5-6 minutes. Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir often to prevent burning or sticking to the pan. Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds. Refrigerate the sauce for until ready to use.

            Crust

            Preheat the oven to 325°F. Wrap the pan with foil- tear 2 large pieces of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes/tears in the foil. This will prevent water leaking into the springform. Place the Oreos in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Bake for 8 minutes. Let cool for 10-15 minutes.

            Cheesecake

            Melt white chocolate- microwave for 30 seconds at half power and continue this step until chocolate is fully melted. Keep warm & melted until ready to use. 

            Tip: Microwave the cream cheese for 30 seconds. In bowl: whip/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar, sour cream, vanilla extract, lemon juice, salt and whip until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. 

            Add cornstarch (make sure to sift it) and mix everything together until smooth. Add melted white chocolate and mix everything together.

            Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 

            Add half of the cheesecake batter to the spring form pan. Drop raspberry sauce by tablespoon on top (half of the sauce). Add the other half of the cheesecake batter. Lastly, add the rest of the raspberry sauce by tablespoon on top.

            Use a wooden skewer (toothpick or butter knife) to make cross cutting swirls into the filling.

            Water Bath- Place the cheesecake in the center of the roasting/baking pan. Carefully add boiling hot water into the bottom of the pan ~ half way to the pan. Careful to not get any water in the cheesecake. 

            Carefully place the pan in the center of the preheated oven. Cook for 70 minutes at 325°F. Turn off the oven. Then open the oven door approx. 1″ (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. 

            Slowly and carefully remove the aluminum foil from the pan. Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely. Refrigerate uncovered for 8 hours or overnight. Use a knife and run around the edge of the cheesecake. 

            Slice

            Enjoy!

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            White Chocolate Raspberry Swirl Cheesecake (7″)

            White Chocolate Raspberry Swirl Cheesecake is a buttery, sweet and intoxicatingly delicious dessert.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 1 hour 18 minutes
            Total Time 1 hour 28 minutes
            Course Baked Goods, Dessert
            Cuisine American
            Servings 6
            Calories

            Equipment

            Ingredients
              

            Crust

            • 20 Oreos
            • 4 tbsp unsalted butter melted

            Raspberry Sauce

            • 12 oz fresh or frozen raspberries do not thaw
            • 2 tbsp granulated sugar
            • 2 tsp cold water
            • 1 tsp cornstarch

            Cheesecake

            • 4 oz White Chocolate Baking Bar Ghirardelli
            • 16 oz cream cheese (softened) Tip: microwave the cream cheese for 30 seconds.
            • ½ cup superfine sugar
            • ¼ cup sour cream (full fat) room temperature
            • 1 tbsp cornstarch
            • 1 tsp vanilla extract
            • 1 tsp lemon juice
            • ½ tsp salt
            • 2 large eggs room temp

            Instructions
             

            Raspberry Sauce

            • In a small bowl: combine cold water, cornstarch and mix until fully dissolved.
              2 tsp cold water, 1 tsp cornstarch
            • Place the raspberries, sugar and cornstarch mixture in a medium sized pot/sauce pan. Mix everything together. Turn the stove top heat high and cook for 5-6 minutes. Use a fork/wooden spoon and smash until you release most of the liquid from the raspberries. Stir frequently to prevent burning or sticking to the pan.
              12 oz fresh or frozen raspberries , 2 tbsp granulated sugar
            • Place a fine mesh on a bowl and strain the liquid from the raspberries. Discard the seeds. Refrigerate the sauce for until ready to use.

            Crust

            • Preheat the oven to 325°F. Wrap the pan with foil- tear 2 large pieces of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes/tears in the foil. This will prevent water leaking into the springform.
            • Place the Oreos in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Bake for 8 minutes. Let cool for 10-15 minutes.
              20 Oreos , 4 tbsp unsalted butter

            Cheesecake

            • Melt white chocolate- microwave for 30 seconds at half power and continue this step until chocolate is fully melted. Keep warm & melted until ready to use.
              4 oz White Chocolate Baking Bar
            • Tip: Microwave the cream cheese for 30 seconds. In bowl: whip/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar, sour cream, vanilla extract, lemon juice, salt and whip until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl.
              16 oz cream cheese (softened), ½ cup superfine sugar, ¼ cup sour cream (full fat), 1 tsp vanilla extract, 1 tsp lemon juice, ½ tsp salt
            • Add cornstarch (make sure to sift it) and mix everything together until smooth. Add melted white chocolate and mix everything together.
              1 tbsp cornstarch
            • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 
              2 large eggs
            • Add half of the cheesecake batter to the spring form pan. Drop raspberry sauce by tablespoon on top (half of the sauce). Add the other half of the cheesecake batter. Lastly, add the rest of the raspberry sauce by tablespoon on top.
            • Use a wooden skewer (toothpick or butter knife) to make cross cutting swirls into the filling.
            • Water Bath- Place the cheesecake in the center of the roasting pan. Carefully add boiling hot water into the bottom of the pan ~ half way to the pan. Careful to not get any water in the cheesecake. 
            • Carefully place the pan in the center of the preheated oven. Cook for 70 minutes at 325°F. Turn off the oven. Then open the oven door approx. 1" (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. 
            • Slowly and carefully remove the aluminum foil from the pan. Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
            • Refrigerate uncovered for 8 hours or overnight. Before serving, use a knife and run around the edge of the cheesecake.

            Serve & Enjoy!

              Video

              Keyword 7″ white chocolate raspberry swirl cheesecake, best white chocolate raspberry swirl cheesecake, easy white chocolate raspberry swirl cheesecake, mini white chocolate raspberry swirl cheesecake, white chocolate raspberry swirl cheesecake
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