Oreo Cookie and Mixed Berries Cheesecake
June 11, 2010
This cheesecake is a lot of effort, but is worth it. I got the recipe from another blog The Kitchy Kitchen which is one I have only just found but love!
I made the cheesecake for some friends one afternoon, I am making a wedding ‘cake’ for a friend’s wedding and this was test day… we ate a lot of cake. I will show more recipes soon but you will have to wait until October to see which cake won as I don’t want to spoil the surprise.
This one didn’t make the cut purely because it needs a lots of ingredients, it’s quite fiddly in places and its takes a good few hours to make!
You need A LOT of fruit…
You also need quite a few Oreos!
For the Crust:
2 cups of chocolate cookie crumbs, such as the cookie part of Oreos (process whole cookies in a food processor until they are crumbs)
1/4 cup white sugar
1/2 cup unsalted butter, melted
32 ounces cream cheese, room temperature (use full fat, not reduced or fat-free cream cheese)
1 cup white sugar, plus 1/4 cup for the berry syrup
3 tablespoons all-purpose flour
5 large eggs, room temperature
1/3 cup heavy whipping cream
1 tablespoon lemon zest
Juice of 1 lemon
1 teaspoon pure vanilla extract
1/2 teaspoon rose-water (optional, though I think it adds a lovely floral note)
1 tablespoon Chambord
1/2 pint blueberries
1/2 pint blackberries
1 pint raspberries
1 pint strawberries
In a medium-sized bowl combine the chocolate cookie crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the springform pan. Cover and refrigerate while you make the filling.
For the Cake:
Combine all of the berries, Chambord, 1/4 cup of sugar, and lemon juice in a sauce pan over medium heat. Stir for 10 minutes, until the mixture has become extremely liquid and reduced a little. Strain the mixture, reserving both the syrup and the cooked berries.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 1 1/2 to 1 3/4 hours or until firm and only the center of the cheesecake looks a little wobbly. Remover the cake from the oven and drag a knife around the edge (circumference) of the cake to loosen it from the spring form (this also prevents cracking). The cake will be a little brown on top with a mauve-y purple-pink hue underneath.
Do try it, it’s sooo worth the effort!
Filed in Afternoon Tea, Baking, Blog, Bristol, Cake, Date, Dessert, Dinner, Effort - Lots, Food, Friends, Party, Time - Lots
Tags: Blackberries, Blueberries, Cream, Cream Cheese, Oreo Cookie and Mixed Berry Cheesecake, Oreos, Pomegranete, Raspberries, Strawberries