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Raspberry Cheesecake with Oreo Cookie Base
Raspberry Cheesecake with Oreo Cookie Base
Raspberry cheesecake bejewelled with berries, sat on a decadent Oreo cookie base. This beautiful chilled cheesecake is an easy no bake recipe ideal for lazy summer days.
Raspberry cheesecake bejewelled with berries, sat on a decadent Oreo cookie base. This beautiful chilled cheesecake is an easy no bake recipe ideal for lazy summer days.
Prep time
1 hour
Servings
1
Difficulty
Easy
Ingredients
For the Base
50 grams Stork melted
154g pack of Oreos cookies or Digestive biscuits
For the Topping
50 grams Stork
400g cream cheese
100g caster sugar
4 gelatin leaves
½ teaspoon vanilla extract/1 vanilla pod
70 g blueberries
For the Raspberry Sauce
150g raspberries
40g caster sugar
For the Decoration
30g blueberries
30g raspberries
Instructions
Steps
To prepare the base, crush the cookies and mix with the melted Stork.
Spoon into a base lined 20cm springform or loose bottomed tin and press down firmly. Leave in the fridge to set.
Blend Stork with the caster sugar until combined, then mix in the cream cheese, vanilla and blueberries and blend together.
In a separate bowl soak the gelatin leaves for 7 minutes, drain them and heat until they melt. Stir the melted gelatin into the mix.
Pour the cheesecake mix over the biscuit base and set aside in the refrigerator to set.
In the meantime, warm up the raspberries with caster sugar in a pan for 10 minutes, set aside to cool.
Pour the raspberry sauce onto the cheesecake and add raspberries and blueberries for decoration.
