Oreo Cheesecake features a toasted Oreo cookie crust, a decadent cream cheese filling loaded with Oreo cookies, and a luscious Oreo cream frosting. It's topped with whole Oreos and crushed cookie crumbs for a perfect finishing touch.
Ingredients
For the Cookie Crust (Option 1):
35 Oreo cookies with filling, crushed
70 g (5 tbsp) unsalted or salted butter, melted
For the Cookie Crust (Option 2):
300 g Oreo biscuits without filling or black vanilla biscuits, crushed
100 g (7 tbsp) unsalted or salted butter, melted
For the Cheesecake:
750 g (3⅓ cups) cream cheese, softened at room temperature
200 ml sour cream
150 g (¾ cup) caster sugar
1 tsp vanilla extract
3 large eggs
12 – 15 Oreo cookies, quartered
For the Frosting - Oreo Whipped Cream:
360 g (1½ cups) heavy or whipping cream
100 g Oreo biscuits without filling or black vanilla biscuits, crushed
1 tsp vanilla extract
½ cup icing sugar
For the Topping:
12 Oreo cookies
Some crushed cookie crumbs
Instructions
Prepare the Water Bath:
Place an oven rack in the middle of the oven. On another rack below it, place a shallow baking tray filled two-thirds full with water. Preheat the oven to 160°C (325°F). Grease the base and sides of a 23-cm (9-inch) springform pan.
Make the Cookie Crust:
Option 1: Crush 35 Oreo cookies (with filling) in a food processor or by placing them in a Ziploc bag and crushing with a rolling pin until fine crumbs. Mix with 70 g melted butter.
Option 2: Crush 300 g Oreo biscuits (without filling) or black vanilla biscuits. Mix with 100 g melted butter.
Press the crumb mixture into the base and sides of the springform pan using the back of a metal spoon. Level the crust evenly. Bake for 8 – 10 minutes. Remove and set aside.
Make the Cheesecake:
In a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until smooth, about 5 minutes. Scrape down the sides of the bowl.
Beat in the sugar until the cream cheese looks smooth and lighter.
Add the sour cream and vanilla extract. Beat until well combined. Scrape down the sides again.
Add the eggs one at a time, beating well after each addition.
Gently fold in the chopped Oreo cookies. Pour the mixture into the prepared springform pan.
Bake for 1 hour 15 minutes, or until the edges are set and the center is slightly jiggly.
Important: Turn off the oven, leave the oven door slightly ajar, and let the cheesecake sit in the oven for an hour.
Remove the cheesecake from the oven and let it cool completely at room temperature. This may take 4 to 6 hours. Run a knife around the edges as it cools.
Once completely cooled, wrap the cheesecake (still in the pan) with several layers of cling wrap. Chill in the refrigerator for at least 12 hours or overnight.
Make the Oreo Whipped Cream:
In a stand mixer, combine heavy cream, vanilla extract, and icing sugar. Whip on medium speed until the whisk starts to leave lines in the cream. Then whisk on high speed until stiff peaks form.
Spoon out half of the whipped cream for plain piping. To the remaining half, gently fold in crushed Oreo cookie crumbs.
Frost the Cheesecake:
Remove the cheesecake from the springform pan. Spread the Oreo whipped cream over the top and smooth with a spatula.
Pipe plain whipped cream swirls if desired. Garnish with whole Oreo cookies and sprinkle with crushed cookie crumbs.
Chill for about 15 minutes to set the cream or ganache.
Serve:
Take the cheesecake out of the fridge about 20 minutes before serving. For clean slices, warm a knife blade by dipping it in hot water and wiping with a paper towel.
Slice down to the cookie base and use an offset spatula to help loosen the base from the pan.
Enjoy this indulgent and creamy Oreo Cheesecake, a perfect treat for any occasion!
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