Oreo Cheesecake with Raspberry
This decadent Oreo Cheesecake with Raspberry Coulis combines a crunchy chocolate crust with a velvety smooth filling and a bright, tart topping.
Ingredients
- For the Crust:
- 24 Oreo cookies (finely crushed)
- 4 tbsp Unsalted butter (melted)
- For the Cheesecake Filling:
- 24 oz (3 blocks) Cream cheese (room temperature)
- 1 cup Granulated sugar
- 1 cup Sour cream (room temperature)
- 1 tsp Vanilla extract
- 3 Large eggs (room temperature)
- For the Raspberry Coulis:
- 12 oz Fresh or frozen raspberries
- 1/4 cup Granulated sugar
- 1 tbsp Lemon juice
Instructions
1. Prepare the Crust
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Mix the Oreo crumbs and melted butter until it looks like wet sand.
Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
2. Make the Filling
Beat the cream cheese and sugar together until smooth and airy.
Mix in the sour cream and vanilla extract.
Add eggs one at a time, mixing on low speed just until combined. Tip: Do not overmix, or the cake may crack.
Pour the batter over the crust.
3. Bake
Bake for 55–65 minutes. The edges should be set, but the center should still have a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour.
Refrigerate for at least 6 hours (preferably overnight).
4. The Raspberry Coulis
In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
Simmer for 5–8 minutes until the berries break down.
Strain the mixture through a fine-mesh sieve to remove seeds. Let it cool completely before drizzling over the sliced cake.
Serving Tip
For that professional look in your photo, wait until the cheesecake is chilled and firm before slicing. Clean your knife with warm water between every cut to get those perfectly sharp edges!
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