Raspberry Oreo Cheesecake
Raspberry Oreo Cheesecake is sweet, tangy decadence with a chocolate cookie double crust, creamy custard-like raspberry cheesecake loaded with Oreo cookie chunks, and topped with ganache and a delectable raspberry mousse.
Servings: 9 inch cheesecake
Equipment
- 9-inch springform pan
Ingredients
Raspberry Reduction
- 30 ounces raspberries frozen or fresh
- 4 Tablespoons Cornaby's E-Z Gel
- 3 Tablespoons freeze-dried raspberries powdered
Chocolate Cookie Crust:
- 24 (292g) chocolate sandwich cookies with centers
- 3 Tablespoons (42g) unsalted butter, melted
Raspberry Cheesecake Batter:
- 4 packages (32 oz/908g) cream cheese room temperature
- 1 cup (198g) granulated sugar
- 3 Tablespoons (22.5g) all-purpose flour
- 3 large eggs + 2 yolks room temperature
- ¾ cup raspberry reduction room temperature
- 16-20 chocolate sandwich cookies for bottom of springform pan
- 8-10 chocolate sandwich cookies cream removed and roughly chopped
Dark Chocolate Ganache:
- ½ cup (100g) dark or semi-sweet chocolate chips
- 2 Tablespoons heavy cream
Raspberry Mousse:
- 1 cup raspberry reduction
- ⅓ cup heavy cream
- ½ cup (3.5 oz/100g) white chocolate
- ⅔ cup heavy cream
- ¼ cup powdered sugar
Topping:
- Stabilized whipped cream ½ cup heavy cream + ¼ cup powdered sugar
- 6-8 coarsely crushed (cream removed) and 8-12 whole chocolate sandwich cookies for top
Instructions
Raspberry Reduction:
- Add raspberries to a medium-large pot over medium-high heat. Cook, stirring occasionally, until boiling fully for 10 minutes.
- Using a fine-mesh strainer and a spatula, strain liquid from the seeds. Reserve liquid.
- To the raspberry liquid, whisk in E-Z Gel and freeze-dried raspberry powder until incorporated. Set aside or refrigerate until ready to use.
Chocolate Cookie Crust:
- Preheat oven to 350°F. Prepare 9 to 10-inch springform pan by coating bottom with non-stick spray. Place parchment paper circle. Spray bottom and sides of pan again liberally.
- Place cookies in food processor and pulse until fine crumbs. Add melted butter and mix until incorporated.
- Place crust crumbs in prepared springform pan. And press until flat in bottom.
- Bake crust in 350°F (177° C) oven for 10 minutes. Remove and allow to cool.
- Raise oven temperature to 450°F (232° C) to prepare to bake cheesecake.
Raspberry Cheesecake:
- While crust is baking, prepare cheesecake batter. Place cream cheese in a large bowl. With hand mixer on low speed, cream the cream cheese. Add sugar and flour. Continue to cream on low speed until well blended.
- On low speed, blend in eggs, one at a time. Scrape bowl well and blend if needed until smooth. Add raspberry reduction. Mix on low speed just until combined. Scrape bowl and mix again until no white remains.
- Pour ½ cup of the batter over the crust. Carefully smooth with a spatula so the crust is not disturbed. Add as many chocolate sandwich cookies to the bottom of the springform pan as will fit horizontally along the top of the batter. Add another cup raspberry cheesecake batter to the springform pan and smooth with spatula. With remaining cheesecake batter, fold in roughly chopped Oreos. Add Oreo filled raspberry cheesecake batter to springform pan, up to the top edge. Smooth with a spatula.
- Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 30 minutes. Turn off oven, but leave cheesecake in oven for another 40 minutes with the oven door closed.
- Remove from oven and allow to cool at room temperature. Run a knife between the cheesecake and the side of the pan to release and prevent cracking as cheesecake shrinks. Cool completely until room temperature. Chill in refrigerator for at least 2 hours before adding ganache and raspberry mouse to the top.
Dark Chocolate Ganache:
- In a microwave safe bowl, heat cream for 30 seconds. Pour over chocolate pieces in a separate microwave safe bowl. Stir to combine. Heat in microwave for another 15-20 seconds if needed to completely melt the chocolate. Set aside to cool slightly at room temperature.
Raspberry Mousse:
- Make raspberry mouse by heating raspberry reduction and 1/3 cup heavy cream in a microwave save bowl for 1-2 minutes, until steaming. Pour onto white chocolate chips and stir until smooth. Heat in microwave for 15-30 seconds more if not melted.
- In a separate bowl, use hand mixer to whip 2/3 cup heavy cream and powdered sugar until stiff peaks. Scoop a large spoonful of whipped cream into the raspberry white chocolate mixture and fold until no white remains. Scoop remaining whipping cream into raspberry white chocolate mixture and fold just until no white remains. Store in refrigerator until ready for use.
Assemble the Cheesecake:
- Remove cheesecake from springform pan. Smooth sides of cheesecake with a plastic bench scraper or metal spatula. Spread dark chocolate ganache on top of the cheesecake, leaving the top edges uncovered. Place in refrigerator or freezer until chocolate is set.
- Spread raspberry mouse on top of the cheesecake, completely covering the ganache and up to the very edge of the cheesecake. Use a spatula for spreading or swirl mousse on top of the cheesecake with a cake decorating bag and large tip (2A or 1M Wilton tips). Sprinkle with remaining crushed Oreos.
- Top each cheesecake slice with stabilized whipped cream and a whole Oreo cookie.
- Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.
Notes
Family Size Oreos = 45 cookies
Regular Size Oreos = 33 cookies
Regular Size Oreos = 33 cookies