Ingredients
Scale
- 1 (12 oz) package Golden or Lemon Oreos, finely crushed
- 2 oz (¼ cup) butter, melted
- 6 oz fresh raspberries
- 2 tablespoons granulated sugar
- 16 oz cream cheese (not whipped), softened to room temperature
- ¾ cup (150g) granulated sugar
- 3 tablespoons heavy cream
- ⅓ cup (3.5 oz) sour cream or Greek yogurt
- Zest of 2 medium lemons
- ⅓ cup (2.6 oz) fresh lemon juice
- 3 large eggs, at room temperature
- 1 cup (8 oz) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon dry milk powder
- Fresh raspberries, for garnish
Instructions
- Preheat oven to 350°F (180°C) and grease an 8 or 9-inch springform pan.
- Mix crushed Oreos with melted butter; press into the bottom of the pan and chill.
- Blend raspberries with sugar until smooth; strain to remove seeds.
- Beat cream cheese until smooth; mix in sugar, heavy cream, sour cream, lemon zest, lemon juice, and eggs until combined.
- Pour filling into the crust, swirl raspberry puree on top, and bake for 60-70 minutes until slightly jiggly in the center.
- Cool in the oven for an hour, then refrigerate overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 357
- Sugar: 22g
- Sodium: 225mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 98mg