Servings: 8 pieces
Calories: 350kcal
Cost: $20
Equipment
- Removable-bottom cake pan
- Mixing bowl
- Electric mixer
- Saucepan
- Spatula
Ingredients
- 1 pack Crushed Oreo cookies
- ½ cup Melted butter
- 450 g Softened cream cheese
- 1 cup Sugar
- 1 cup Whipped cream
- 3 Eggs
- 1 tsp Vanilla extract
- 1 cup Fresh cherries
- 1 cup Fresh blackberries
- ½ cup Sugar (for topping)
- 1 tbsp Cornstarch
- ½ cup Water
Instructions
- Mix the crushed Oreos with melted butter until it resembles wet sand and press it into the bottom of a removable mold. Chill in the fridge.
- Beat the softened cream cheese with sugar until smooth. Add eggs one by one, then fold in whipped cream and vanilla extract. Pour over the chilled crust.
- Preheat oven to 160°C (320°F) and bake for 50-60 minutes until the center is slightly jiggly. Cool completely before unmolding.
- In a saucepan, combine cherries, blackberries, sugar, cornstarch, and water. Cook until thickened (5-7 minutes). Allow to cool.
- Spread the red fruit mixture over the cooled cheesecake, decorate with extra fruits if desired, slice, and serve cold.
Notes
For a dairy-free version, swap cream cheese with a plant-based alternative and use coconut oil instead of butter.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze them wrapped individually for up to a month.
For extra richness, you can add a tablespoon of cocoa powder to the cheesecake batter to enhance the chocolate flavor.
Nutrition
Calories: 350kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 200mg | Potassium: 180mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 4mg
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