Oreo Cheesecake
Print PinServings: 12 people, in a 25cm / 10in diameter cake pan with removable bottom
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.
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