1 ¼ cups Oreo crumbs
¼ cup melted butter
3 packages (250g each) cream cheese
¾ cup sugar
3 tablespoons raspberry jam
Pre-heat oven to 350°F. Combine oreo crumbs and melted butter. Press on the bottom of 9 inch spring form pan.
Emz: I greased the bottom of my spring form so that the crumbs wouldn’t stick when I got to serve the dessert.
Mix softened cream cheese together with the sugar until smooth. Add eggs one at a time, and mix until just blended.
Emz: Inbetween the second and third egg I added one ounce of melted white chocolate.
Pour over prepared crust and swirl in raspberry jam. Bake for 45 to 50 minutes or until centre is almost set. Cool to room temperature then refrigerate 3 hours or overnight.
Emz: I only used 2 tablespoons of jam, three to me seemed like a lot. I also put the jam in a bowl and warm it for about 20 seconds or so in the microwave. This made it easier to drop the jam and swirl it around the batter.
I got this recipe from Kraft Canada and I modified it a little as you can see by my notes. I think next time I might swirl the jam more so I don’t get jam craters. Other than that it’s delicious and rich because of the added chocolate. My guests enjoyed it.
Like, follow, share!