Baking, Cake, Recipes, Treats

Black Bottom Raspberry Cheesecake {An Ode to Friendship}

April 1, 2013

Someone once said that friends are most appreciated when you don’t see them everyday. My current living situation proves just that. Over the past 9 months alone I have lived with 7 different girls which makes it rather hard for my family to remember names. They constantly mix up names and their nationalities and every conversation ends in an up-to-date explanation of my current living situation.

It feels like for the 6 months that we share an apartment my flat mates and I get to know each other little by little until  by the last day our once distant relationship has turned into a a great friendship I would not want to trade for anything else. Being forced to say goodbye is something I’ve done far too often these last 9 months and although we try to make the occasion as joyful as possible I sometimes fear that I’ll never see my friends again. We are dispersed across the globe and even though keeping in touch via Facebook, whatsapp {my guilty pleasure} and emails is a given, nothing comes close to a proper face-to-face conversation.

Raspberry Cake

Last Thursday it was time for yet another farewell. I had been secretly dreading the day as this particular person had grown on me more than I’ll admit. I had even learned the most important Dutch phrases to ease our conversations, which mostly revolved around food, chocolate and lots of really bad jokes! It was nice to have someone around me who appreciated my wicked sense of humor {not really!} Over the past 6 months we shared laughs, jokes and our 8.15am coffees together were my favorite part of the day. Saying goodbye was everything but easy! I may have even shed some tears…My friends and I drown our sorrows in butter and sugar so to commemorate the occasion we stuffed our bellies with a variety of cheesecakes, the chilled raspberry cheesecake being the showstopper.


This cake is everything a good dessert has to be. It involves a dense Oreo bottom, topped with a rather hefty amount of airy, chilled raspberry mousse. Although, in all honesty this topping is anything but light you’ll easily have room for 2-3 slices. I say this from experience. In the last 5 days alone I have inhaled 5 slices {coming from 2 cakes}. After stuffing myself at the farewell I felt like it was only fair to give my family the same pleasure and re-created it. It is utterly good and best of all, it’s a Spring-worthy dessert! So get those Oreos crackin’ and start “baking”.

Raspberry Cake Quote healthinspirations

Black Bottom Raspberry Cheesecake

makes 1 22cm cake.

I adapted the recipe from this Dutch recipe. I didn’t change a lot, but rather tweaked it a little by adding even more Oreos. For the recipe below I used 4 sheets of gelatin which creates a raspberry topping that resembles Bavarian cream. If you want the consistency to be denser it would be advisable to increase the amount of gelatin sheets. I know this is a given, but you could easily make this using other berries {e.g.blueberries} too. Oreos go well with everything Smile To crumble the Oreos either us a food processor or pour them into a bag and break them using a rolling pin.


  • 24 Oreos, crumbled
  • 55g butter, melted
  • 25oml heavy cream, whipped
  • 175g cream cheese
  • 500g mascarpone
  • 4 tbsp. caster sugar
  • 2 tbsp. vanilla sugar
  • ~600g frozen raspberries, thawed
  • 4-5 sheets of gelatin


  1. Line a 22cm spring form. In a small bowl mix together the Oreo crumbs and the butter until combined. Then transfer to the spring form and press down firmly to create the bottom of the cake. Set aside, or cool until the cream is done.
  2. Soak the gelatin sheets in a bowl of water until ready to be used.
  3. For the cream mix together the whipped cream, cream cheese and mascarpone using a hand mixer. Add in 4 tablespoons of sugar. Set aside.
  4. Blend the thawed raspberries in a blender until  you have a dark red puree, add 2 tablespoons of vanilla sugar. Heat up approximately 7 tablespoons of puree in the microwave until very hot. Remove the gelatin sheets from the water and press out the excess liquid. Stir the gelatin sheets into the hot puree until combined. Transfer back to the rest of the puree.
  5. Add the puree to the cheese mixture and stir until combined. Pour the mixture onto the Oreo bottom and chill for at least 12 hours, preferably overnight.
  6. Serve with fresh berries and enjoy slice by slice with good friends!

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  • Reply Ulli April 1, 2013 at 11:25 am

    I love the pictures in this post!! Happy Eastern!!

  • Reply Meghan@cleaneatsfastfeets April 1, 2013 at 11:37 pm

    This sounds delicious, and I love the picture of the ingredients almost as much as the finished product. Beautiful!!

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