OREO CHEESECAKE

OREO CHEESECAKE

A creamy, velvety baked oreo cheesecake that is pure cookies and cream indulgence.

 

I have been making this cheesecake for nearly 20 years, since I was a teenager, and to this day I  have not had the need to change or tweak it as it is absolute oreo perfection. The cheesecake is luxuriously moussey and just melts in your mouth, and the baked oreos become deliciously soft and cake like. It really is  pure creamy oreo heaven with each bite.

 

 

This recipe is so easy, and you are guaranteed to have the most delicious cheesecake at the end of your bake (and chill time). If you want a perfect looking cheesecake with no cracks that is fluffy and light, you do need to use a water bath. But if you don’t mind a few cracks and brown spots and a slightly firmer cheesecake you can skip the water bath. The cheesecake is still heavenly delicious. If you are an oreo fan you really do need to try this recipe, it really is the most heavenly cookies and cream dessert you will ever try.

 

OREO CHEESECAKE

November 4, 2018
: 8 - 10
: 20 min
: 1 hr 5 min

A creamy, velvety baked oreo cheesecake that is pure cookies and cream indulgence.

By:

Ingredients
  • Crust:
  • 24 oreos, crushed into fine crumb (I use the nutribullet)
  • 1/3 cup (75g) unsalted butter, melted
  • Cheesecake Filling:
  • 3 ¾ cup (840g) cream cheese
  • 1 cup granulated sugar
  • 1 tbsp plain flour
  • 1 tbsp cornflour
  • Pinch of salt
  • ½ cup sour cream
  • 1 tsp vanilla paste
  • 3 learge eggs + 1 large yolk
  • 10 – 12 oreos, broken into pieces (approximately quarters)
Directions
  • Step 1 Preheat the oven to 160°C (320°F). Lightly grease a 9 inch springform tin and set aside.
  • Step 2 Make Crust: Thoroughly combine the melted butter and crushed oreo crumbs. Pour into greased pan and press down to make an even base layer. Bake for 10 minutes, and then leave aside to cool completely.
  • Step 3 Make Cheesecake Filling: Using a mixing stand or hand mixer, beat the cream cheese until smooth.
  • Step 4 Add sugar, flour, cornflour and salt and beat till fully combined.
  • Step 5 Pour in sour cream and vanilla. Beat until fully mixed.
  • Step 6 Add eggs one at a time, but do not over beat, only beat for upto 10 seconds per egg, ensuring you scrape down the sides of the bowl with a spatula.
  • Step 7 Fold in the oreo pieces.
  • Step 8 Pour the filling into the cooled oreo crust.
  • Step 9 If using a water bath: Cover the base and sides of the tin with a double layer of foil. Place the tin inside a large and deep baking tray. Fill with hot water, upto half way up the cheesecake tin.
  • Step 10 Place the cheesecake tin (if not using water bath) or the baking tray with the cheesecake tin (if using water bath) in the oven. Bake for 45 – 55 minutes, until the edges look set but the centre still has a slight jelly like wobble.
  • Step 11 Turn off the heat and leave the cheesecake in the oven, with the door slightly open until the oven has fully cooled. (If you remove the hot cheesecake from the oven it will crack)
  • Step 12 Carefully run a knife around the edge of the cheesecake to make sure it does not stick to the tin.
  • Step 13 Leave to fully cool.
  • Step 14 Once cooled, cover properly with cling film and refrigerate for at least 5 hours, or best overnight.
  • Step 15 Remove from the refrigerator at least 30 minutes before serving.
  • Step 16 Enjoy x


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