For my son’s birthday each year, he wavers between a lemon blueberry sweet loaf and cheesecake as his birthday dessert. He doesn’t like cake, so that’s never an option. Well, if I cook cake a little bit longer, he likes it, but to me, it ends up being more like a giant muffin than a cake.
Last year, he wanted the lemon blueberry sweet loaf. This year, he asked for cheesecake. He said he wanted just a “normal, traditional” cheesecake, but I wasn’t hearing it. I wanted to step it up a bit. I like to do it differently each time I make it. I think my favorite was my white chocolate cheesecake bars.
But, this year, something about raspberries and chocolate sounded soooo good. I mean, that’s a pretty delectable pairing as is, so pairing that in a cheesecake sounded perfect! And let me tell you, this came out awesome! Instead of straight up raspberries, I ended up making a mixed berry sauce of strawberries, blueberries, and raspberries. The chocolate cheesecake is super rich, but with the berry syrup on top and a little extra drizzled on and around it, it’s the perfect balance.
Cheesecake can seem like an intimidating dessert to take on, but it is actually really easy. Ideally, you will have a roasting pan large enough to place your springform pan into. Before placing in the oven, fill the roasting pan with boiling water about halfway up the side of the springform pan. This will help it cook evenly.
To test if the cheesecake is done cooking, perform the jiggle test. You can either gently shake the pan wearing oven mitts or gently hit the sides of the pan with a wooden spoon. You want the top to jiggle uniformly, meaning the entire top gently moves as one. If it ripples or liquid squishes up the side, then it’s not done yet. I found 75 minutes to be the sweet point for me. This cheesecake recipe is larger than most, so it needs longer than the traditional hour.
I prefer to let the cheesecake cool overnight in the refrigerator to ensure it firms up fully. The last trick I have found for a cheesecake is using a very hot, sharp nice to cut the slices. Also, if the edges of your cheesecake come out less than perfect, using the flat side of a very hot knife that you ran under very hot water can get the edges of your cheesecake looking beautiful again! Just keep running it back under hot water every couple of inches as you use it to gently and carefully smooth the edges.
Make the mixed sauce about an hour, or two, before you plan on serving the cheesecake. This will give it time to cool enough before you pour it over the top. And make sure to save some to drizzle more sauce over each slice 😉. This is a super delicious and delectable dinner. Annnnddd, my son absolutely loved it!
Enjoy!
Oreo Crust Chocolate Cheesecake with Mixed Berry Syrup
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 servings 1x
- Category: Dessert
Ingredients
Crust
2½ cups crushed Oreos
2 tsps ground cinnamon
10 TBs butter, melted
Cheesecake
6 – 8 oz low-fat cream cheese packages, room temperature
1½ cups granulated sugar
¼ cup cornstarch
½ cup heavy cream
2 tsps vanilla extract
4 large eggs, room temperature
1 large egg yolk, room temperature
12 oz semi-sweet chocolate, melted and slightly cooled
Mixed Berry Syrup
24 oz frozen mixed berries
1⅓ cups granulated sugar
¼ cup cornstarch
To Serve
fresh raspberries
Instructions
Preheat the oven to 350°F
Make the Crust
In a medium bowl, mix together the Oreos and cinnamon. Pour the butter over the mixture and mix together with a fork until thoroughly blended and it looks like a wet sand mixture.
Take a 10” to 11” springform pan and dump the Oreo mixture into the bottom. Using the back of a fork or spoon, press the Oreo mixture evenly across the bottom. Bake for 5 minutes then remove and let cool.
Take two pieces of aluminum foil about 15” long each and create a cross. Place the springform pan into the middle and then wrap the pan in the aluminum foil to create a seal around the bottom edge of the pan. Set aside.
Make the Cheesecake
Fill a medium pot with water and bring to a boil on the stovetop.
In a small bowl, mix together the sugar and cornstarch. Add in the heavy cream and vanilla extract and mix until thoroughly combined.
In the bowl of a stand mixer with the paddle attachment or a large bowl with a handheld electric mixer, whip together the cream cheese on medium-low speed. Add in the heavy cream/sugar mixture and blend together, stopping and scraping down the sides as necessary. Add in one egg at a time, waiting until eat is thoroughly incorporated before adding the next, and adding the egg yolk in last.
Pour in the cooled chocolate and mix, stopping again to scrape down the sides, until thoroughly combined. Pour into the springform pan, carefully smoothing the top with a rubber spatula or the back of a spoon.
Place the springform pan into a roasting pan large enough for the springform pan to sit flatly. Pour the boiling water into the roasting pan until it comes up the side of the springform pan just shy of halfway. Place the roasting pan into the oven and bake for about 75 minutes or until it passes the jiggle test.
Remove the cheesecake from the oven and then carefully remove it from the roasting pan. Let cool at room temperature until the springform pan is cool enough to touch. Place in the refrigerator and let cool for at least 4 hours, but preferably overnight.
Make the Mixed Berry Syrup
Add the frozen mixed berries, sugar, and cornstarch to a medium pot and stir as best you can. Heat over medium and cook until the berries have broken down and the sauce has thickened ~ about 10 minutes. Stir often.
Remove from the heat and let cool completely. When the sauce has cooled, pour desired amount over the cheesecake and smooth with the back of a spoon.
With a knife, carefully loosen the cheesecake from the springform pan. Remove the rim of the springform pan. Run a sharp knife under scalding hot water to cut individual pieces, running the knife under the water for each slice.
Top with fresh raspberries and additional syrup, if desired.
Enjoy!
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