Raspberry Cheesecake

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 ;).

Raspberry Cheesecake

Print Recipe Rate Recipe

Course: Dessert

Cuisine: American

Servings: 12

Calories: 461kcal

Author: Kat & Melinda

Ingredients

Crust

• 3 c Oreo crushed
• 10 Tbsp Butter melted

Filling

• 4 8 oz. packages softened cream cheese
• 8 oz. Sour cream reserve some for top
• 1 c Sugar
• 3 Eggs
• 3 Tbsp Flour

Raspberry Sauce

• 12 oz Raspberries fresh
• 1/4 c Sugar
• 1/2 c Water
• 2 Tbsp Cornstarch

Instructions

• Preheat oven to 375°F

Crust

• 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.

Filling

• 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.

Raspberry Sauce

• 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!

Nutrition

Calories: 461kcal | Carbohydrates: 57g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 499mg | Potassium: 249mg | Fiber: 3g | Sugar: 40g | Vitamin A: 495IU | Vitamin C: 7.6mg | Calcium: 145mg | Iron: 4mg

Tried this recipe?Mention @aubrey_realhousemoms or tag #RHFood!

It’s a pretty simple recipe, though like all cheesecakes it does take some time and patience. It’s worth it though we promise!

If you liked this recipe make sure you check out our:

Red Velvet Sweet Rolls

Cupid’s Arrow Valentine’s Day Favor

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