Oreo and Raspberry Cheesecake

Name: Oreo and Raspberry Cheesecake
Ingredients: 2 tsp room-temperature water (divided); 1 tsp cornflour; 200 g (1¾ cups) fresh or frozen raspberries (do not thaw); 200 g (1¾ cups) fresh or frozen raspberries (do not thaw); 28 regular Oreo cookies (2 packs); 120 g (1 stick) unsalted butter, melted; 170 g (6 oz) white chocolate, finely chopped; 450 g (2 cups) full-fat cream cheese, softened to room temperature; 50 g (¼ cup) sugar; 1 tbsp plain flour; 1 tsp lemon juice; 1 tsp pure vanilla extract; pinch of salt; 2 large eggs, at room temperature

Preparation info

Serves around
16

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

Like most cheesecake recipes, this one is in 3 parts:

Raspberry sauce
Oreo cookie base
White chocolate cheesecake filling

The combination of raspberry with white chocolate is luxuriously creamy and rich, which contrasts so well with the dark Oreo base.

Ingredients

For the raspberry sauce

2 tsp room-temperature water (divided)
1 tsp cornflour
200

Cake
Vegetarian

Method

Raspberry sauce

Mix 1 teaspoon of water with the cornflour in a very small bowl. Set aside. Combine the raspberries, sugar and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture, breaking up some of the raspberries as you stir.
Once simmering, add the cornflour mixture. Stir well a