Best Oreo Cheesecake Recipe (with stabilized whipped cream)

Ingredients

• 1, 23 cm (9-inch) round, 7.5 cm (3-inch) highspringform tin
• 1, 3–8-quartslow cooker liner
• 1 largeroasting tin
• as neededbaking parchment
• as needednon-stick cooking spray
• 24 wholeOreos, finely crushed
• 57 g (¼ cup)butter, melted (salted or unsalted)
• 4 × 227 g (4 × 8 oz; 907 g total)full-fat cream cheese, at room temperature
• 300 g (1½ cups)granulated sugar
• 12 g (1½ tablespoons)cornflour
• 240 g (1 cup)soured cream, at room temperature
• 15 ml (1 tablespoon)vanilla extract
• ¼ teaspoonsalt
• 4 largeeggs, at room temperature
• 1 largeegg yolk, at room temperature
• 10Oreos, processed into crumbs
• 9Oreos, quartered
• 120 ml (½ cup)double cream
• 170 g (6 oz)semi-sweet baking chocolate, chopped
• 30 ml (2 tablespoons)golden syrup
• 3 g (1 teaspoon)unflavoured gelatine
• 22 ml (1½ tablespoons)water
• 240 ml (1 cup), colddouble cream
• 24 g (3 tablespoons)icing sugar
• 5 ml (1 teaspoon)vanilla extract
• 8–10Oreos, crushed
• 6, halvedOreos, for optional decoration

Instructions

1. 1

   Prepare the oven

   Heat the oven to 160°C (325°F). Bring a large pan of about 3.8 litres (4 quarts) of water to the boil for the water bath; you may not need it all. Turn off the heat and cover the pan.

2. 2

   Line the tin

   Line the base of a 23 cm (9-inch), 7.5 cm (3-inch) deep springform tin with baking parchment. Lightly coat the inside of the tin with non-stick cooking spray.

3. 3

   Make the crust

   Process 24 Oreos to fine crumbs, or crush them in a bag with a rolling pin. Add the melted butter and process or stir until evenly mixed.

4. 4

   Press and bake

   Press the crumbs firmly into an even layer across the base of the prepared tin, using the bottom of a glass. Bake at 160°C (325°F) for 10 minutes, then cool completely on a wire rack. You can prepare the filling while it bakes and cools.

5. 5

   Protect the tin

   Set the springform tin inside the slow cooker liner. Pull the liner up around the sides, gather the excess at one side and tie it securely in a knot at the top of the tin to keep water out.

6. 6

   Mix the filling

   Using a stand mixer with the paddle attachment, beat the cream cheese on medium-low until smooth. Add the sugar and cornflour and beat on medium-low until creamy. Add the soured cream, vanilla and salt; mix on low just until combined. Add the Oreo crumbs and mix on low until combined, leaving a few white streaks.

7. 7

   Add the eggs

   Add the eggs one at a time, then the egg yolk, mixing as little as possible and only until each addition is combined. Avoid overbeating after adding the eggs, as this can cause cracks and deflation. Tap the mixing bowl on the worktop a few times to release air bubbles.

8. 8

   Layer the filling

   Spread one-third of the filling over the cooled crust. Tap the tin on the worktop to release bubbles, then arrange the quartered Oreos evenly over the filling. Add the remaining filling and spread it evenly.

9. 9

   Set up the bath

   Put the cheesecake in a large roasting tin and place it in the preheated oven. Carefully pour boiling water into a corner of the roasting tin until it comes halfway up the side of the springform tin.

10. 10

    Bake the cheesecake

    Bake at 160°C (325°F) for 75–85 minutes, without opening the oven during the first 75 minutes. The edges should be firm while the centre 5–7.5 cm (2–3 inches) remains wobbly; it will firm up as it cools.

11. 11

    Cool in the oven

    Turn off the oven and open the door by about 2.5 cm (1 inch). Leave the cheesecake inside for 60 minutes, then move it to a wire rack and remove the slow cooker liner. Moisture on the tin is condensation.

12. 12

    Cool and chill

    Cool on the rack for 2–3 hours, or until at room temperature. Gently run a hot knife around the cheesecake's edge, unclamp the tin and remove the sides. Cover with foil or place in a cake container and chill overnight, ideally for 24 hours, or add the toppings first and then chill. The ganache can also be added as late as 30 minutes before serving.

13. 13

    Make the ganache

    Put 120 ml (½ cup) double cream and the golden syrup in a microwave-safe bowl and heat until just boiling, about 90 seconds. Add the chopped chocolate and press it beneath the cream. Leave for 5 minutes, then whisk vigorously until smooth. Cool for 5–10 minutes until thickened but still spreadable.

14. 14

    Top with Oreos

    Set aside about 22 ml (1½ tablespoons) of ganache in a microwave-safe bowl for the drizzle. Spread the rest over the cheesecake in a smooth layer and refrigerate briefly to help it set while you crush the Oreos. Cover the surface with the crushed Oreos. You can add the stabilised whipped cream now or later before serving.

15. 15

    Prepare the gelatine

    Put the gelatine in a microwave-safe bowl and pour the cold water over it. Leave for 5 minutes, then microwave for 20 seconds. Stir and set aside while you immediately start whipping the cream.

16. 16

    Whip the cream

    Put the cold double cream, icing sugar and vanilla in a large bowl. Use an electric hand mixer to whip until soft peaks form and flop over when the beaters are lifted. Turn the mixer to low and slowly pour in the gelatine mixture; once combined, increase to medium and whip until stiff peaks stand upright.

17. 17

    Pipe the topping

    Transfer the whipped cream to a piping bag fitted with a large nozzle. Pipe it onto the cheesecake at room temperature before chilling, or add it later. Stabilised whipped cream holds its shape; if using ordinary whipped cream instead, add it just before serving.

18. 18

    Add the drizzle

    For the optional drizzle, microwave the reserved ganache for 10 seconds, or until melted. Transfer it to a plastic bag, snip off a corner and drizzle over the cheesecake.

19. 19

    Slice cleanly

    Fill a large glass with hot water. Dip the knife in the water before each cut, then wipe it clean with kitchen paper before making the next cut.

What is Oreo cheesecake?

Cheesecake has a long history, with baked cream-cheese versions becoming closely associated with American desserts. This take layers familiar chocolate sandwich biscuits through a rich baked filling, then adds ganache and whipped cream.

The biscuit base, cookie pieces and crumb topping give each slice plenty of Oreo flavour and texture. A water bath and gentle cooling help the dense filling bake evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 13g protein, 99g carbs, 52g fat.

The Oreos, sugar and cornflour supply most of the carbohydrate, while the cream cheese, butter, double cream and chocolate contribute much of the fat. The cream cheese and eggs provide most of the protein. Serve a slice with fresh fruit, or keep the slice modest and balance the plate with fruit rather than another rich dessert.

Why the water bath matters

Water bath: The slow cooker liner protects the springform tin from water as the cheesecake bakes. Pour the boiling water into the roasting tin only after it is in the oven, and add it carefully to avoid splashing.

Gentle heat: The water surrounds the tin with moist, steady heat. Keep the oven closed for at least the first 75 minutes so the cheesecake is not disturbed while it sets.

Build the Oreo layers

Fine crumbs: The first Oreos are processed finely so they bind with the melted butter into a compact base. Press the mixture evenly with the bottom of a glass.

Cookie pieces: The quartered biscuits sit inside the filling, while extra crumbs go into the filling and over the ganache. These different sizes create layers of cookie flavour throughout the slice.

Mix for a smooth filling

Room-temperature dairy: Softened cream cheese and room-temperature soured cream are easier to blend into a smooth mixture. Beat the cream cheese and sugar until creamy before adding the other ingredients.

Eggs last: Mix in the eggs and yolk only until incorporated. Too much beating at this point can add air and encourage the cheesecake to crack or sink.

Read the doneness cues

Set edges: At 75–85 minutes, the outside should look firm. The centre should still wobble over a 5–7.5 cm (2–3-inch) area rather than looking completely set.

Slow cooling: Leave the cheesecake in the switched-off oven with the door slightly open for 60 minutes, then cool it on a rack. This gradual change in temperature is part of the method, so allow time before chilling.

Finish and serve

Ganache: Let the cream melt the chocolate before whisking, and allow the mixture to thicken slightly before spreading. It should still be fluid enough to form a smooth layer.

Topping: The gelatine helps the whipped cream keep its piped shape. For tidy slices, chill the finished cake and wipe a hot, clean knife between cuts.

Plan the timing

Make ahead: The cheesecake needs several stages of cooling and a long chill, ideally 24 hours. You can bake and chill it first, then add the ganache and whipped cream the following day.

Serving day: Add the ganache at least 30 minutes before serving if you want it to set a little. The stabilised topping can be piped ahead, while ordinary whipped cream is best added just before serving.

Recipe notes & tips

• Bring the cream cheese, soured cream and eggs to room temperature before mixing.
• Scrape down the mixer bowl as needed so the filling blends evenly.
• Keep the eggs on low speed and stop as soon as each one is incorporated.
• Pour the water bath into the roasting tin slowly, aiming for a corner.
• Allow the cheesecake to cool fully before covering it for the fridge.
• Use a hot, wiped knife for each cut to keep the layers neat.

Variations

• Chocolate base: Replace the Oreo crust with finely crushed chocolate biscuits and butter.
• Extra chocolate: Scatter chopped chocolate over the crushed Oreo topping before piping the cream.
• Mint finish: Add a few drops of mint extract to the whipped cream for a minty note.
• No piping bag: Spoon the stabilised cream over the cake and spread it in soft swirls.
• Skip the drizzle: Leave off the optional ganache drizzle for a simpler finish.

Common mistakes to avoid

• Cold cream cheese: It can leave lumps in the filling; let it soften to room temperature first.
• Overmixing the eggs: This can incorporate excess air; mix only until each addition disappears.
• Opening the oven early: A sudden change can lead to cracks; keep the door closed for the first 75 minutes.
• Fully set centre: The cheesecake can become dry; take it out when the edges are firm and the centre still wobbles.
• Rushing the chill: Warm cheesecake is harder to slice cleanly; give it an overnight chill if possible.
• Adding gelatine too late: It may start to set before blending; begin whipping the cream as soon as the gelatine mixture is ready.

How to store

Keep the covered cheesecake in the refrigerator and use within 3–4 days. Serve chilled; this cheesecake is not suited to reheating. For longer storage, freeze portions well wrapped and thaw them in the refrigerator.

Frequently asked questions