Rasporeo Cheesecake Squares

I used to feel like I was cheating on my mother’s cheesecake recipe when I looked at other cheesecake recipes, so if I wanted cheesecake it was buy it or break out the family cookbook.

Then I decided to try making a no-bake cheesecake because a no-bake and a baked are not the same things right? It was really good, and I realized that the whole world of cheesecake making was something I’d never explored, there were so many possibilities too! So I had to explain to my mother’s cheesecake recipe that I needed to be with other cheesecake recipes, but that it would always have a special place in my heart, and on my plate.

This recipe is one I thought sounded good in my mind and it worked when I tried it. Not all of my cheesecake concoctions do, but I did use components from several of my other recipes so it wasn’t a really risky venture. The base is a little crumbly, but it still holds up well so you can eat a square without a fork… it’ll just be a little messy.

Ingredients

• 26 Oreo cookies
• 1/4c of butter, melted
• 2 x 8oz packages of Neufchatel (1/3 less fat cream cheese)
• 1/2c sugar
• 2 eggs
• 2 TBSP sour cream
• 1 tsp vanilla extract
• 3/4c white chocolate chips
• 1c raspberry jam + plus 2 TBSP, divided

Instructions

1. Preheat the oven to 350f and line a 8″ square baking pan with parchment paper.
2. Put the chocolate chips and the sour cream into a heatproof bowl and microwave on high for 1 minute. Stir until the chocolate is completely melted, then stir in the vanilla and leave to cool.
3. Scrape filling from 4 of the Oreos and add it to a food processor along with the other 22 whole Oreos. Set the bare Oreos aside for later to use as decorations.
4. Melt the butter in the microwave and then process the Oreos into fine crumbs. Remove the blade from the food processor and add the melted butter. Stir by hand, making sure that the butter is distributed as evenly as possible throughout the crumbs.
5. Tip the oreo mixture into the prepared pan. Using the back of a metal spoon, create an even layer and pressing firmly. The base should be smooth and well compacted.
6. Heat the jam in the microwave until it is easily poured. Stir well and then carefully pour over the cookie base. Spread gently and evenly with the back of a spoon, coating the entire base. Set aside to cool.
7. With an electric mixer set to medium, beat the cheese & sugar for a full 2 minutes. Add the cooled melted chocolate mixture and beat for a further 1 minute. Then add the eggs one at a time, beating for 30 seconds after each egg.
8. Pour the cheese mixture over the cooled jam and bake in the preheated oven for 40 minutes. The cake is done when it is puffed up and has no wiggle in the center.
9. Cool on a wire rack in its pan for 1 hour, then lift out the cake with the parchment paper and cool on a wire rack for another hour. Place the cake, still on the parchment paper and uncovered into the fridge for 2 hours.
10. Cut the cold cheesecake into 16 squares with a large sharp knife. For the best results, dip the knife in boiling hot water and wipe clean after each cut.
11. Place each square on a clean square of parchment or in a cupcake wrapper.
12. Using a small serrated knife (I use a steak knife) gently “saw” the reserved, scraped cookies into quarters. It’s easier if you put them on a folded piece of kitchen paper towel, smooth side up.
13. Place the remaining 2 tablespoons of raspberry jam in a small microwave-safe bowl and heat in the microwave until completely melted, stir carefully.
14. Put two cut cookie quarters together and then swirl the tips in the jam, scooping up a little of the jam as you pull them out.
15. Press the jammy cookie tips into the middle of one of the cheesecake squares.

Makes 16 x 2″ Squares

Notes

• So why use the Neufchatel? Yeah I know, this recipe is not a diet food! I just found that with the use of the sour cream and the white chocolate, it was a little too dense. The Neufchatel lightens it up to a nice creamy consistency.
• Don’t want to decorate the top like I did with mine? Just use 22 cookies for the crust and eat the other 4. Like you needed me to tell you that.
• I used seeded raspberry jam, you can use seedless raspberry jam if that is what you prefer, you could even use strawberry jam if you don’t like raspberry. I am not the jam police.