Spook Cheesecake with White Chocolate and Raspberry
A classic New York style Cheesecake with a spooky twist.
Prep Time 30 minutes
Cook Time 1 hour
Restiing time 6 hours
- 500 g cream cheese room temperature
- 300 g sour cream
- 165 g caster sugar
- 2 tbsp flour
- 1 tsp vanilla
- 2 large eggs
- 300 g oreo cookies
- 75 g butter melted
- 200 g frozen raspberries
- 50 g sugar
Pre-heat oven to 150°c.
Add the cookies into a food processor and add the butter. Once combined, add mixture into a springform tin and press down over the base and the side of the springform.
Put base in the fridge to set while you continue and make the filling.
Mix room-temperature cream cheese and sugar together. Once smooth, add in the flour and the vanilla.
Continue to mix, scraping down the sides of the mixing bowl if required. Add the eggs one by one. Make sure the first egg has been combined before adding the second egg.
Afterwards, add the sour cream. Once combined, remove from the mixer and set aside.
Add the mixture to the base. Cover the bottom of your springform with aluminium foil. Place the springform in a baking tray, then, fill the tray with water.
Cook Cheesecake in the oven for 1hr, or until set. (Middle still slightly jiggly).
Once cooked, open the oven door slightly and let the cheesecake sit for at least an hour before transferring to the fridge to cool (4 hours).
To make the Raspberry blood, in a small saucepan cook down the raspberries with the sugar.
Once the raspberries have cooked down - roughly 10 minutes. After, set aside to cool.
Pass the raspberries through a sieve.
Drizzle melted white chocolate and raspberry blood on top and make a gory as possible.
The longer you leave the cheesecake to rest the better. I try to leave my cheesecake rest overnight.
If you decide to use the middle cream of the Oreo cookies, you can put less butter.
To ensure you cheesecake doesn't stick you can line your spring-form with baking paper.