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  • Author: Mariem
  • Prep Time: 25 minutes
  • Cook Time: 1 hou
  • Total Time: 6 hours
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Discover the perfect balance of tangy raspberries, creamy cheesecake, and a chocolatey Oreo crust in this Raspberry Swirl Cheesecake recipe. Ideal for any occasion, this dessert is as beautiful as it is delicious. Keyword: Raspberry Swirl Cheesecake Recipe.

Ingredients

Units Scale

For the Oreo Crust:

  • 24 Oreo cookies (crushed into crumbs)
  • 60g (1/4 cup) unsalted butter (melted)

For the Cheesecake Filling:

  • 450g (16 oz) cream cheese (softened)
  • 200g (1 cup) granulated sugar
  • 3 large eggs
  • 120ml (1/2 cup) sour cream
  • 1 tsp vanilla extract

For the Raspberry Swirl:

  • 200g (1 cup) fresh or frozen raspberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch (optional, for thickening)

For Topping:

  • Extra raspberry sauce or fresh raspberries (optiona

Instructions

  1. Prepare the Oreo Crust:
    • Preheat your oven to 175°C (350°F).
    • Combine crushed Oreos and melted butter in a bowl. Press the mixture into the bottom of a springform pan (9 inches). Bake for 8 minutes, then let it cool while preparing the filling.
  2. Make the Raspberry Swirl Sauce:
    • Heat raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the raspberries break down.
    • If thicker sauce is desired, mix cornstarch with water and stir it into the sauce. Simmer until thickened. Strain through a fine-mesh sieve to remove seeds. Let it cool.
  3. Prepare the Cheesecake Filling:
    • Beat cream cheese and sugar together until smooth and creamy. Add eggs, one at a time, beating after each addition.
    • Mix in sour cream and vanilla extract until well combined.
  4. Assemble the Cheesecake:
    • Pour the cheesecake filling onto the Oreo crust, spreading it evenly.
    • Drop spoonfuls of the raspberry sauce onto the cheesecake and use a skewer or knife to swirl it into the filling, creating a marbled effect.
  5. Bake the Cheesecake:
    • Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water, halfway up the sides of the cheesecake pan, to create a water bath.
    • Bake at 160°C (325°F) for 55-65 minutes or until the edges are set but the center is slightly jiggly.
    • Turn off the oven and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
  6. Serve:
    • Top with extra raspberry sauce or fresh raspberries before serving for added flavor and presentation.

Notes

  • A water bath prevents cracks and ensures a creamy texture.
  • The raspberry sauce can be made a day ahead and stored in the fridge.
  • For a no-bake option, skip baking the crust and refrigerate it for 30 minutes before adding the filling.

Find it online: https://wowrecipesfood.com/raspberry-swirl-cheesecake-with-oreo-crust/