Frozen Raspberry Oreo Cheesecake

Forgive the blurry, iPhone-taken in very bad light photo. I know it sucks. Never mind, make this anyway - it's delicious. And I bet it could be styled to look very pretty, too - I'll definitely make it again some time and I'll try to remember to take a better photo!

I've stopped using Google Pages for printables since I found a much better solution. Just go to PrintFriendly instead! (I'll add a link in the sidebar soon.)

Frozen Raspberry Oreo Cheesecake

200 g cream cheese
3 egg yolks
3 egg whites
200 ml sugar
300 ml cream (full-fat)
300 g raspberries (fresh, or frozen and thawed)

200 g Oreo cookies
70 g melted butter

Use a springform pan. Use a food processor to turn the Oreos into crumbs. Add the butter and process until you have wet crumbs. Press them into your pan, in an even layer. Bake at 200°C for 4 minutes - no longer! Remove from the oven and leave to cool completely - in the freezer is good.

Mix the cream cheese, egg yolks, sugar and raspberries until smooth. Beat the cream until firm, and fold into the cheese mixture. Beat the egg whites until stiff and fold into the other ingredients. Pour everything over the crust, carefully, and place in the freezer for at least 6 hours or over night.

Leave at room temperature for 20 minutes before serving.

Recipe in Swedish:
Frusen halloncheesecake med Oreo-botten