Ingredients
- 12 ounces fresh raspberries
- 1/4 cup sugar (divided)
- 18 dark chocolate Oreo cookies
- 1/3 cup unsalted butter (melted)
- 16 ounces cream cheese
- 1/2 cup condensed milk
- 2 eggs
- 6 ounces raspberries (for garnish)
Instructions
- Prepare the raspberry jam: Cook raspberries with sugar and lemon in a saucepan until thickened. Cool and refrigerate overnight.
- Make the crust: Crush Oreo cookies, mix with melted butter and press into an 8×8 baking dish.
- Prepare the cheesecake filling: Beat cream cheese with sugar, add eggs and condensed milk until smooth.
- Assemble: Pour filling over crust, swirl in cooled raspberry jam.
- Bake: Cook at 325°F (165°C) for about 40 minutes until slightly jiggly in the center.
- Cool: Let cool for 30 minutes at room temperature then refrigerate overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Sugar: 9g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 38mg
Keywords: Use room temperature ingredients for best results. Do not overmix the filling to prevent cracks. Chill overnight for enhanced flavors.