This Raspberry Cheesecake recipe is rich and chocolatey with a little tartness from the fresh raspberry sauce!
Melinda and I recently celebrated our 10 month blogiversary, blogging is like being in a relationship, you keep celebrating it monthly until you get to that first year, lol! As a treat for ourselves for all of our hard work Melinda made her mom’s cheesecake recipe. Everyone loves her mom’s recipe we couldn’t leave well enough alone and had to make a few changes.
Instead of a graham cracker crust Melinda made a chocolate crust out of Oreo cookie crumbles and I made a raspberry sauce for the top rather than the cherry topping her mom uses. It was amazing. The cheesecake is a little denser than usual thanks to the addition of flour in the filling and the chocolate crust was perfect with the raspberry sauce.
Speaking of the sauce, I loved how it turned out, it added just the right amount of of sweet and tart to the rich and creamy cake. In my excitement I did forget to strain out the seeds from the raspberries, still delicious but not as pretty. I’ve added that part in the recipe so you won’t make the same mistake ;).
- 3 c Oreo crushed
- 10 Tbsp Butter melted
- 4 8 oz. packages softened cream cheese
- 8 oz. Sour cream reserve some for top
- 1 c Sugar
- 3 Eggs
- 3 Tbsp Flour
- 12 oz Raspberries fresh
- 1/4 c Sugar
- 1/2 c Water
- 2 Tbsp Cornstarch
- Preheat oven to 375°F
- Mix melted butter and crushed Oreo.
- Line the base and sides of spring form pan with the Oreo mixture.
- Place pan in the oven and bake at 375°F for 10 mins.
- Let cool.
- Mix cream cheese, sour cream, sugar and eggs.
- Once the ingredients are thoroughly combined stir in flour.
- Pour mixture into the cooled crust.
- Place in the oven and bake at 375°F for 1 hour or until toothpick comes out clean.
- Let cool.
- While your cheesecake cooks puree the raspberries.
- Strain the puree to remove the seeds.
- Add sugar and water to the puree.
- Pour mixture to a saucepan and whisk in the cornstarch.
- Bring mixture to a boil and then turn heat to low and let simmer for 5 minutes, whisking continuously.
- Remove sauce from heat, it will continue to thicken as it cools.
- Once the cheesecake has completely cooled add the reserved sour cream in a thin layer on top. Then add a layer of the raspberry puree over the sour cream. Enjoy!
It’s a pretty simple recipe, though like all cheesecakes it does take some time and patience. It’s worth it though we promise!
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