Oreo Cheesecake

Ingredients

• 26Oreos, for the crust
• amount not specifiedmelted butter
• 3 blocks (227 g each)cream cheese
• 200 ggranulated sugar
• 120 mlsour cream
• 3 largeeggs
• amount not specifiedflour
• amount not specifiedchopped Oreos, for the filling
• 240 mlheavy whipping cream
• amount not specifiedwhite chocolate
• amount not specifiedsemisweet chocolate
• amount not specifiedpowdered sugar
• amount not specifiedvanilla

Instructions

1. 1

   Prepare the crust

   Preheat the oven to 175°C. Crush 26 Oreos and mix them with melted butter. Press the mixture into the base of a springform pan.

2. 2

   Bake the crust

   Bake the crust for 10 minutes, then leave it to cool.

3. 3

   Mix the filling

   Beat the cream cheese and granulated sugar until smooth. Add the sour cream, eggs and flour, and mix well. Fold in chopped Oreos.

4. 4

   Bake the cheesecake

   Pour the filling over the cooled crust. Bake at 160°C for about 70 minutes.

5. 5

   Make the ganache

   Heat the heavy cream and whisk it with chopped white chocolate until smooth. Repeat with the semisweet chocolate.

6. 6

   Chill the cake

   Once the cheesecake has cooled, pour the ganache over it. Refrigerate for at least 6 hours or overnight.

7. 7

   Add the topping

   Whip cream with powdered sugar and vanilla, then spread it over the cheesecake just before serving.

What is Oreo cheesecake?

Oreo cheesecake is an American-style baked cheesecake built around the familiar chocolate-and-cream biscuit. This version layers a biscuit crust and cookie-studded filling with two kinds of chocolate ganache and whipped cream.

The contrast between the crisp base, rich filling and soft toppings gives each slice several textures. Chilling the cake before serving helps the filling set and makes it easier to cut.

Nutrition and macros by portion

The nutrition label shows one serving as written: 392 calories, 6g protein, 31g carbs, 28g fat.

The biscuits and sugar provide most of the carbohydrates, while the cream cheese, butter, cream and chocolate contribute much of the fat. Cream cheese and eggs supply some protein. Balance a slice with fresh fruit, or serve it after a meal with a lighter main course.

Building the Oreo base

Crust: Crush the Oreos finely so the melted butter can bind the crumbs into an even layer. Press the mixture firmly into the springform pan, especially around the edges.

Pre-baking: Give the crust its 10-minute bake, then let it cool before adding the filling. The recipe does not specify how much butter to use, so follow the original publisher's amount if available.

Mixing a smooth filling

Cream cheese: Beat it with the sugar until the mixture looks smooth before adding the remaining ingredients. This helps prevent lumps in the finished filling.

Eggs and cookies: Add the eggs as directed, then fold in the chopped Oreos gently so they stay in distinct pieces. The method also calls for flour, but no quantity is provided in the supplied ingredient list.

Reading the bake

Oven: Bake the filling at 160°C for about 70 minutes. Keep the stated timing as a guide, since the recipe gives no separate visual test for doneness.

Cooling: Let the cheesecake cool before adding the ganache, as directed. Avoid pouring the topping onto a hot cake, which could make it runnier.

Two-chocolate ganache

White chocolate: Heat cream and whisk it with chopped white chocolate until smooth. The supplied method does not give quantities for the cream or chocolate used in the ganache.

Semisweet chocolate: Make a second ganache in the same way. Pour both over the cooled cheesecake for the marbled finish described in the recipe.

Chilling and serving

Set: Refrigerate the topped cheesecake for at least 6 hours or overnight before serving. The long chill gives the filling time to firm up for neater slices.

To serve: Add the whipped cream topping just before serving. Cut with a clean knife, wiping it between slices to keep the layers distinct.

What to serve alongside

Fruit: Fresh strawberries or raspberries bring a tart contrast to the creamy filling and sweet biscuits. Serve them on the side rather than piling them onto the cake.

Coffee: Black coffee or unsweetened tea makes a simple accompaniment to this rich dessert. Keep slices modest if the cheesecake is part of a larger celebratory meal.

Recipe notes & tips

• Bring the cream cheese to room temperature so it is easier to beat smoothly.
• Press the crust firmly into the pan to help it hold together when sliced.
• Fold the chopped Oreos into the filling rather than beating them in.
• Let the crust cool before pouring the cheesecake filling over it.
• Allow the cheesecake to chill for at least 6 hours before cutting.
• Wipe the knife between slices for cleaner cuts through the ganache and cream.

Variations

• Extra cookie crunch: Sprinkle more crushed Oreos over the whipped cream just before serving.
• Single ganache: Use either white or semisweet chocolate if you prefer one flavour.
• Berry side: Serve each slice with fresh raspberries or strawberries.
• No topping: Leave off the whipped cream for a simpler finish.
• Chocolate contrast: Arrange the two ganaches in separate bands rather than marbling them.

Common mistakes to avoid

• Lumpy filling: Beat the cream cheese and sugar until smooth before adding the other ingredients.
• Crumbly base: Crush the Oreos finely and press the crust firmly into the pan.
• Warm ganache: Let the cheesecake cool before pouring the ganache over it.
• Unset centre: Chill the cheesecake for at least 6 hours or overnight before serving.
• Messy slices: Use a clean knife and wipe it between cuts.
• Missing quantities: Check the original recipe for amounts of butter, flour, filling Oreos and topping ingredients before baking.

How to store

Cover and refrigerate leftover cheesecake for up to 3 days. Serve it chilled; the recipe does not provide reheating instructions.

Frequently asked questions