Here is a spectacular yet easy-to-make dessert which has a rich chocolatey base with a delightful cream cheese top above it. It is highly recommended to bake it in a water bath, but don’t be afraid, it’s easier than you think.

For decoration, I used fresh raspberries, Oreo cookies and loads of chocolate, but feel free to use anything what you like or you can find in your fridge to make this lovely dessert a real eye-candy.

Ingredients

  • 260g Oreo cookies
  • 60g unsalted butter
  • 750g cream cheese (full-fat cream cheese at room temperature)
  • 150g fresh or frozen raspberries
  • 180g caster sugar
  • 4 large eggs
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 1 pinch of salt

For decoration

  • 4-6 Oreo cookies
  • 150g fresh or frozen berries
  • 50g good quality dark chocolate (melted, chopped or shaved)
  • Little chocolate bonbons

Method

Place one large overlapping piece of foil over the bottom of a 23 cm (10 inches) springform tin, and then insert the pan ring over it. Fold the foil up and around the sides of the tin and place the whole thing on two more pieces of foil, also fold it and press it securely up around the tin so that you have a water-tight covering.

Process the biscuits in a food processor (or use a rolling pin) until they are like crumbs, then add butter and mix it well to get kind of a “wet sand” texture. Line the bottom of the tin with this mixture, press the biscuits down with your hands or with the back of a spoon.

Put the tin in the fridge to set and preheat the oven to Gas mark 4, 180 C.

Beat the cream cheese with an electric mixer or with a wooden spoon until it’s smooth, then add a pinch of salt, sugar and vanilla extract. Beat in the eggs and egg yolks one by one. Gently stir the raspberries in.

Put a full kettle on.

Pour the cream cheese filling onto the chilled biscuit base, place the tin into a large roasting tray and pour hot water from the kettle around the cheesecake to come about halfway up the sides of the springform. Don’t overfill the tray with water!

Carefully transfer it to the oven and cook for about 1 hour, but do a quick check on it after 50 minutes. It should feel set, but slightly runny.

Take the roasting tray out of the oven, then remove the springform from water and peel off the outer layer of foils. Leave it to cool completely.

When the cheesecake has cooled down completely, decorate it with Oreos (chopped or crumbled), fresh or frozen fruits, drizzle over some melted chocolate and sprinkle with chocolate bonbons. It’s totally up to you, time to be creative.

Then place it in the fridge and leave it there for at least an hour before you serve it.

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