Very Berry Cheesecake

Very Berry Cheesecake with Chocolate Oreo Crust | JavaCupcake.com

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 with Chocolate Oreo Crust | JavaCupcake.com

Very Berry Cheesecake

Yield: 1 10in cheescake
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours

Ingredients

Crust

  • 25 chocolate cream OREO cookies
  • 3 Tbsp sugar
  • pinch of salt
  • 7 Tbsp unsalted butter, melted

Filling

  • 10in springform pan
  • Cheesecake recipe from Simply Recipes

Topping

  • 4 cups fresh raspberries
  • 1/4 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.

 

44 comments

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