Raspberry Oreo Cheesecake

Cheesecake heaven!

Ingredients :

• raspberry sauce / jam - filter the seeds if any
• 1.5 pack of Oreo original (200 grams)
• 75 grams of unsalted butter, melted & at the room temperature
• 180 grams white chocolate (I used Nestle Dessert Blanc)
• 400 grams Philadelphia cheese at room temperature
• 50 grams sugar
• 1 tbsp flour
• 1 tsp vanilla extract
• juice from 1/2 lime
• 2 eggs at room temperature
• pinch of salt

Method:

1. Preheat oven to 180°C.

2. Add parchment paper to the baking tray & set aside. I used a 27cm tray.

3. In a food processor or blender pulse the biscuits into a fine crumb. Stir them with the melted butter together and add them to the baking pan. Press tightly & bake for 8 minutes. Remove from the oven and set aside.

4. Melt the chopped white chocolate & let it cool a bit.

5. Mix the cream cheese and sugar, then add the flour, lime juice, vanilla extract and salt and continue beating until fully combined. Add the eggs one at a time and mix until fully incorporated. At the end, add the cooled (but still liquid) white chocolate and mix by hand for about 1 minute.

6. Pour half of the cheesecake filling onto the oreo crust. Add half of the raspberry sauce all over the top, then follow the same steps with the remaining cheesecake filling and raspberry sauce. Mix them together softly.

7. Add in the oven for 35 minutes. Let the cheesecake cool for about 1 hour in the oven. Once at room temperature, add it to the fridge for overnight if possible - if not, at least 3 hours.