Very Berry Cheesecake

You may  not believe it when I tell you this, but I’ve never made a traditional cheesecake before this one.  Maybe it’s because I’m not actually a fan of cheesecake… or cream cheese for that matter.  I know, I must be nuts!

Very Berry Cheesecake with Chocolate Oreo Crust | JavaCupcake.com

It really wasn’t until I went to Disneyland Paris and was served a mini cheesecake with my dinner that I started to think differently about cheesecake.  This cheesecake had a thick graham cracker crust, a sweet creamy center and was covered in a raspberry sauce that was insanely good.  All three together was amazing!

So, when I was invited to be a part of National Cheesecake Day with some of my food blogging friends I figured this would be the perfect opportunity to make my very first traditional cheesecake! A Very Berry Cheesecake!

Very Berry Cheesecake with Chocolate Oreo Crust | JavaCupcake.com

Because I love chocolate and the commissary finally started carrying chocolate creme OREOs, I decided I wanted this cheesecake to have a chocolate crust.  Seriously, who doesn’t love a chocolate cookie crust?  And then to top the cheesecake, I wanted to try and replicate the tart, sweet flavor of the berry sauce that I had on the cheesecake in Paris, so I made a chunky raspberry & strawberry sauce to pour over each serving of cheesecake.

The filling of the cheesecake comes from a recipe I found on Simply Recipes.  I’m not even going to rewrite the recipe for you, I’m just going to let you head on over there and use their directions and tutorials.  It’s amazing.  Simply Recipes has provided a lot of pictures and very simple instructions.  I felt confident as a first time maker of cheesecake that I could “get it right” with this recipe! The only difference is that I used a 10in springform pan instead of the 8in or 9in their recipe calls for.

Very Berry Cheesecake with Chocolate Oreo Crust | JavaCupcake.com

I really wanted each bite of cheesecake to have the flavor from the berry sauce, because to me that was the best part of the cheesecake… the contrast between the creamy smooth of the cheesecake and the tart and sweet of the fruit.  Add the crunch of the crust and WOAH… perfection.

I think that this cheesecake has made me a believer.  A cheesecake believer, that is!

If you’re a cheesecake lover, you’re going to want to check out all of these other amazing bloggers and their cheesecakes!  We’ve got bars, cakes, pops, and so much more!  I can’t wait to check them all out myself!

Enjoy!

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Very Berry Cheesecake
 
Prep time
Cook time
 
Serves: 1 10in cheescake
Ingredients
Crust
  • 25 chocolate cream OREO cookies
  • 3 Tbsp sugar
  • pinch of salt
  • 7 Tbsp unsalted butter, melted
Filling
Topping
  • 4 cups fresh raspberries
  • ¼ cup sugar
  • 2 Tbsp vanilla
  • pinch of salt
  • Fresh raspberries, blackberries and blueberries
Instructions
Crust
  1. Preheat oven to 350F degrees.
  2. In your food processor, pulse the cookies until you have a finely ground consistency.
  3. Pour in the sugar, salt and melted butter. Pulse again until a dough forms. Scrape the sides and bottom of the processor to make sure everything has been incorporated.
  4. Prepare your springform pan according to the directions found in this recipe from Simply Recipes .
  5. Press the cookie mixture evenly into the bottom of the prepared 10in springform pan.
  6. Bake for 13 minutes. Remove from the oven to cool.
  7. Reduce heat in the oven to 325F degrees.
Filling
  1. Prepare, bake and chill the cheesecake according to the instructions on the recipe from [Simply Recipes] in the 10in springform pan with the Oreo crust.
Topping
  1. In a large pan, combine the raspberries, sugar, vanilla and salt over medium high heat.
  2. Smash the raspberries until no more pieces remain.
  3. Cook until the mixture begins to simmer and bubble. Stir constantly and cook for about 5 minutes or until the mixture begins to thicken.
  4. Remove from the heat and press the mixture through a metal/mesh strainer into a bowl. They object of this is to remove the seeds and any chunks so all that's left is a sauce.
  5. If the sauce is too thin, meaning if you dip your finger in it none stays on your finger, return it to the pan and cook on medium high, bubbling, until it's thickened to your desired consistency. Don't reduce it too far, you want as much of this delicious sauce as possible!
  6. Set the sauce aside to cool completely before using.
Assembly & Storage
  1. Cut a slice of cheesecake and put it on a plate.
  2. Spoon the raspberry sauce over the top of the cheesecake.
  3. Garnish the cheesecake & plate with fresh raspberries, blackberries and blueberries.
  4. Store the sauce & cheesecake covered in the refrigerator up to a week.

Peanut Butter Chocolate Cheesecake

I’ve never made a cheesecake before.  And, if I’m being honest here… I don’t really even like cheesecake.  I know.  I’m a CRAZY person for not liking cheesecake… but I just can’t get paste the cream cheese/sour flavor.  Yuck!

Peanut Butter Chocolate Cheesecake by JavaCupcake.com-3

For our New Years Eve party with the neighbors, I wanted to make something special… but one of my neighbors doesn’t like cake (I call him CRAZY for not liking cake!) but he loves Reese’s!  So… how about a cheesecake!  And to make it even better, I’ll make it a peanut butter chocolate cheesecake! YESSSSS!!

Since I’ve never made one before, I needed to find a recipe.   Surprisingly enough, there weren’t many peanut butter chocolate cheesecake recipes to choose from on the web that looked 1)simple and 2)super delicious.  I finally decided to start with a recipe from Bake or Break and change it up a little to add a some JavaCupcake flair!

Peanut Butter Chocolate Cheesecake by JavaCupcake.com-5

The original recipe called for peanuts in the cheesecake, but I decided I wanted a traditionally smooth cheesecake, no chunks… so I left those out.  It also called for a peanut butter crust, but since I wanted to add more chocolate to the cake, I used Peanut Butter Oreos in the crust instead of the Nutter Butters the recipe called for.  And finally, for a little added flair on top, instead of a little swirl of chocolate and peanut butter on top, I created a super thick layer of deliciousness that is peanut butter and chocolate! YUM!

Overall, this was a rich, creamy super full of flavor cheesecake where I just savored every bite!  I loved the crust and the layer of peanut butter and chocolate on top was perfect!

Enjoy!

Peanut Butter Chocolate Cheesecake by JavaCupcake.com-2

Peanut Butter Chocolate Cheesecake
 
Prep time
Cook time
 
Serves: 1 10in cheesecake
Ingredients
Cookie Crust
  • 20 Peanut Butter Oreos
  • ½ cup peanuts
  • ½ cup butter, melted
  • parchment paper
Cheesecake Filling
  • 32oz cream cheese (4 8oz packages), room temperature
  • 1 cup dark brown sugar, packed
  • 3 Tbsp corn starch
  • 8oz (1/2 cup) sour cream
  • 5 large eggs
  • 2 tsp vanilla
  • ¾ cup cream peanut butter
  • 1 cup semi-sweet chocolate chips, melted
Peanut Butter & Chocolate Swirl Topping
  • 6oz white chocolate
  • 3 Tbsp creamy peanut butter
  • ¼ cup semi-sweet chocolate chips
  • 1 Tbsp unsalted butter
Instructions
Cookie Crust
  1. Spray 10in springform pan with cooking spray and line with parchment paper. (I didn't do the parchment paper part, but wish I would have!)
  2. Place Oreo cookies and peanuts into a food processor. Process mixture until the texture is of a course meal.
  3. Add the melted butter and process until combined.
  4. Press mixture into bottom of the prepared pan.
Cheesecake Filling
  1. Preheat oven to 350 F degrees.
  2. Cream together the cream cheese, sugar, corn starch and sour cream. Scrape the sides and bottom of the bowl to ensure everything is combined.
  3. Add the eggs one at a time and mix well after each addition.
  4. Mix in the vanilla and peanut butter. Again, scrape the sides and bottom of the bowl to make sure everything is incorporated.
  5. Add the melted chocolate and mix until smooth.
  6. Pour on top of cookie crust and spread evenly.
  7. Bake for 15 minutes then reduce the temperature to 200 F degrees and cook for 2 hours.
  8. Run a knife around the edge of the cake to loosen it from the pan.
  9. Turn off oven and leave cheesecake in the oven for 2 more hours.
  10. Cover and refrigerate over night.
Peanut Butter and Chocolate Swirl
  1. In a double boiler, melt the peanut butter and white chocolate together until smooth. Remove from heat and set aside.
  2. In another double boiler, melt the semi-sweet chocolate and butter until smooth. Remove from heat and set aside.
  3. Take the cheesecake out of the refrigerator and remove the ring of the springform pan.
  4. If you can, remove the cheesecake from the pan and place on the plate you're serving on. There is where the parchment paper comes in handy. I didn't use parchment, so I just left the cheesecake on the pan and put that on my serving platter.
  5. Spread an even layer of the peanut butter mixture over the top of the cake, allowing it to drizzle down the sides.
  6. Drizzle the melted chocolate back and forth over the peanut butter. Using a toothpick, drawl circles/swirls to bring the peanut butter and chocolate mixture together in a swirly pattern. Don't overswirl! Simple is better!
  7. Chill several hours.
To serve:
  1. Place a long, thin knife in a tall cup of hot water. Wipe off the water.
  2. Cut into the cake and through the crust. Pull the knife straight out from the bottom of the cake, do not pull it up and out of the cake.
  3. Clean off the knife and dip it in the hot water again.
  4. Wipe off the excess water and repeat the cutting process again.
  5. You can cut each slice ahead of time and place it back on the platter if you're serving the cheesecake at a party or cut each slice and serve on a plate one at a time.

Peanut Butter Chocolate Cheesecake by JavaCupcake.com-4