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Oreo Cheesecake

by Lorena

If there’s a cheesecake flavour you have requested from me it’s Oreo. Oreo cheesecake is great because it mixes an intense chocolate cookie with the perfect softness of a cheesecake. It’s completely decadent and perfect for special occasions when you need a dessert that leaves everyone in awe.

Let’s talk about my obsession with cheesecakes. The good thins is that it’s a condition I’m aware of so I’m under control now, lol. Just like with cinnamon rolls, I love cheesecakes so much that I’m really picky about them. I don’t like cheesecakes that are too gelatinous, I don’t like dry cheesecakes, and definitely not into thin cheesecakes either. I love, love, loooove smooth cheesecakes with tangy notes that melt in your mouth and look irresistible.

This Oreo cheesecake recipe can be made with other Oreo-type cookies without any issue. You don’t want to stray too far away from it though because if it’s dryer than an Oreo it will absorb more moisture from the cheesecake and if it’s wetter it can make it change the texture. As a matter of fact, this cheesecake takes less to cook than my vanilla cheesecake for that same reason; the cookies absorb some of the moisture from the filling. You can see more of my cheesecake recipes on the blog by clicking here: cheesecake. Also, in my ebook “My Sweet Side” you can find a carrot cake cheesecake that’s to die for.


This cheesecake is cooked in a bain-marie in the oven. The presence of water helps us even out the heat across the oven and make it cook in a more delicate manner. This means that the cheesecake won’t crack or inflate and it will be creamy at the centre. Lately, I’m not submerging the cheesecake in the water but rather placing the water in a tray on a level below the cheesecake. This eliminates that fear we all inevitably have of the water seeping into the cheesecake.


Oreo Cheesecake

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Course: Dessert
Cuisine: Medium
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 people, in a 25cm / 10in diameter cake pan with removable bottom
Author: Lorena Salinas from Cravings Journal

Ingredients

For the base

  • 220 g Oreo cookies or similar
  • 2 tbsp unsalted butter melted
  • 1 tsp salt

For the filling

  • 900 g cream cheese approximately 4 packages, at room temperature
  • 220 g granulated sugar
  • 220 g sour cream at room temperature
  • 2 tsp vanilla extract or vanilla essence
  • ½ tsp salt
  • 4 eggs at room temperature
  • 150 g Oreo cookies

Garnishes

  • 200 ml whipping cream
  • 2 tsp icing sugar
  • 40 g Oreo cookies chopped
  • mini Oreos

Instructions

For the base

  • Process the cookies until fine.
  • Add the salt and butter and mix.
  • Cut baking paper to the size of the base of the pan and also the sides. Stick them in place with vegetable oil that you can spread with a piece of kitchen paper.
  • Press the base mix onto the base of the pan using the base of a glass and then with your fingers around the edges. Take the pan to the freezer for at least 15 minutes.

For the filling

  • Beat the cream cheese with the sugar until it's really soft and homogeneous. Every once in a while stop and scrape down the sides to make sure that everything gets beaten.
  • Add the sour cream, vanilla extract, salt and beat again.
  • Reduce the speed to a minimum and add one egg at a time. You know that you can add the next one when the previous one is incorporated.
  • Process the cookies for the filling using "pulse" until you get medium pieces. You can also chop them up. Add the cookies to the filling and fold them in with a spatula.
  • Fill the pan with the mix and bake it in a preheated oven at 180°C / 350°F. When you preheat the oven you want to have a tray with water at the bottom layer of your oven so the water preheats, too. If you forget to do it, you can add boiling water. The cheesecake goes on the level above it (not in the water). In this way the cheesecake still cooks gently but you remove the risk of the water going into the cake.
  • As soon as it goes into the oven, reduce the heat to 150°C /300°F.
  • Bake the cheesecake for 40-50 minutes or until you see it starting to get golden on top. Halfway through the cooking process check that the water level hasn't dropped too much. If it has, fill it up with boiling water. When you take it out of the oven you will notice that it still wiggles but that's completely normal and it finishes to harden up in the fridge.
  • Wait for it to cool down completely and place it in the fridge overnight or for at least 8 hours.

Garnishes

  • Wait for the cheesecake to be cold before applying the whipped cream because it melts if it's warm.
  • Unmould the cheesecake. What I do for this is first gently pull the paper towards the centre of the cheesecake to make sure that it's not stuck to the pan anymore. Then I place it over a bowl or glass that's taller than the edge of the pan. While on top, you help the sides slide down and you can then take the cake off. To remove it from the base I use a cake lifter.
  • Beat the cream and icing sugar until it becomes fluffy and keeps it shape if you move it around with a spatula or whisk.
  • Use a pastry bag fitted with a star nozzle to make 4 rosettes at the edge as if they were 12, 3, 6 and 9 on a clock. Then between them make more rosettes depending on the amount of portions you'll be splitting the cheesecake in. In my case it was 12 portions.
  • At the centre I sprinkled extra chopped oreos and placed mini oreos on the whipped cream rosettes.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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