Ingredients

1 12-ounce package frozen raspberries
3/4 cup sugar, divided 1/2 cup and 1/4 cup
1/3 cup water
10 Oreo cookies, without the filling, or 20 chocolate wafer cookies
2 Tbsp melted butter
8 ounces cream cheese, room temperature
Pinch salt
1 egg
1/3 cup sour cream
Whipped cream for topping
Fresh raspberries for garnish
4 Wide-mouthed 8-ounce mason jars

Instructions

1.Make the raspberry sauce: Set aside 1/2 a cup of the frozen raspberries from the package. With the remaining raspberries, place them in a medium saucepan. Add 1/2 cup sugar and 1/3 cup of water. Bring to a simmer on medium high heat, then lower the heat to maintain the simmer, and gently cook, whisking frequently, until the raspberries have completely broken down, about 10 minutes.
2.Make the Oreo cookie crust: Grind the chocolate cookie wafers (Oreo or other brand) in a food processor, mini chopper, or by placing in a plastic bag and crushing with a rolling pin, until finely ground.
3.Make the cream cheese filling: In a mixer, beat the cream cheese on medium speed for 4 minutes, until smooth and light. Add 1/4 cup of sugar and beat 4 minutes more. Add a pinch of salt and the egg, and beat another minute.
4.Layer raspberries and filling on top of crusts in mason jars: Place the reserved raspberries on top of the chocolate crusts in the mason jars in a single layer. Pour the raspberry cheesecake filling over the raspberries in the jars.
5.Bake in water bath: Place in a roasting pan and add about an inch of boiling water to the pan to create a water bath, which will help the cheesecakes cook more evenly. Bake at 325°F for 40 minutes. Then turn off the heat in the oven and let the cheesecakes continue to gently cook in the residual heat of the oven for another 30 minutes.
6.Chill and top with whipped cream and raspberry sauce: Remove from oven and let cool to room temp. Chill for at least a half hour before eating. Don't worry if there are cracks on the surface of the cheesecakes. Top with the remaining raspberry sauce, whipped cream, and fresh raspberries.

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