Ingredients
- Oreo Cookie Crumbs: 1 1/2 cups
- Unsalted Butter, melted: 6 tablespoons
- Cream Cheese, softened: 32 ounces
- Granulated Sugar: 1 1/2 cups
- Large Eggs: 4
- Vanilla Extract: 1 teaspoon
- Pink Food Coloring: 1 teaspoon
- Raspberry Puree: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine Oreo crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, pink food coloring, and raspberry puree.
- Step 3: Pour the cheesecake batter over the pre-baked crust.
- Step 4: Bake for 55-70 minutes, or until the center is just slightly jiggly.
- Step 5: Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- This cheesecake is best served chilled, so avoid reheating it.
- Garnish each slice with fresh raspberries and a dusting of powdered sugar for an elegant presentation.
- Be careful not to overbake the cheesecake; a slight jiggle in the center ensures a creamy texture after chilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American