Prep time: 15 min
Cook time: 15 min
Total time: 9 h
Yield: 12
Ingredients: 3 packages Oreos; 140 g unsalted butter, melted; ¾ jar raspberry jam; 2 tablespoons caster sugar; 300 g fresh raspberries, divided; 2 tablespoons cornflour; 600 g full-fat cream cheese, at room temperature; 180 g icing sugar; 1 ½ teaspoons vanilla extract; 300 mL double cream

Details werden geladen...

https://tasty.co/recipe/spooky-raspberry-oreo-cheesecake-tasty

Spooky Raspberry Oreo Cheesecake | Tasty

This spooky raspberry Oreo cheesecake from Emma Wills (@emsfoodiefix) features a crunchy Oreo crust, a smooth and creamy vanilla cheesecake filling, and a sweet-tart raspberry centre. Made with fresh raspberries and raspberry jam, this no-bake dessert is chilled overnight for a rich, indulgent cheesecake that's perfect for Halloween parties and spooky celebrations.

Rezept

Meal

Zubereitungszeit ca. 9 StundenVorbereitung ca. 15 MinutenKochzeit ca. 15 Minuten

Zutaten:

3 packages Oreos
140 g unsalted butter, melted
¾ jar raspberry jam
2 tablespoons caster sugar
300 g fresh raspberries, divided
2 tablespoons cornflour
600 g full-fat cream cheese, at room temperature
180 g icing sugar
1 ½ teaspoons vanilla extract
300 mL double cream

Arbeitsschritte:

Add the Oreos to a food processor and process until they form fine crumbs. Transfer the crumbs to a large bowl, pour in the melted butter, and stir until the crumbs are evenly moistened.
Press the mixture firmly into the base and up the sides of a parchment-lined 20-centimeter (8-inch) springform pan. Refrigerate for 30 minutes, until set.
Add the raspberry jam, granulated sugar, and 200 grams of the raspberries to a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes, until the raspberries begin to break down.
In a small bowl, whisk the cornflour with 2 tablespoons of cold water until smooth. Pour the cornflour mixture into the saucepan and stir to incorporate. Cook for 2 to 3 minutes more, stirring constantly, until the filling is thickened. Remove from the heat and let cool completely, then fold in the remaining 100 grams of raspberries. Set aside.
In a large bowl, beat the cream cheese, powdered sugar, and vanilla with a hand mixer on medium speed until smooth and fluffy, about 2 minutes.
In a separate medium bowl, whip the heavy cream with a hand mixer on medium-high speed until medium-stiff peaks form, 2 to 3 minutes. Gently fold the whipped cream into the cream cheese mixture until just incorporated.
Spread a thin, even layer of the cheesecake mixture over the chilled Oreo crust. Spoon the cooled raspberry filling into the center of the cheesecake layer, leaving a border around the edge. Cover with the remaining cheesecake mixture, spreading it to the edges to fully enclose the filling.
Cover the pan with plastic wrap and refrigerate overnight, or for at least 8 hours, until fully set.
Release and remove the springform ring. Carefully invert the cheesecake onto a serving plate or board, peel away the parchment, then flip it right-side up. Slice and serve cold.
Enjoy!