About this recipe:
My spin on a classic dessert, Oreo Cheesecake. If you love Oreos and Cheesecake, like me, – this recipe is for you.
If there is cheesecake on the dessert menu, you bet I’m going to order it. I like to think of myself as a bit of a cheesecake connoisseur. Normally, I like my cheesecakes fairly basic, but why not add a fun twist to a classic?
This is a super simple recipe, and can easily be modified. This is my first Cheesecake recipe at the moment. But if you wanted to remove the Oreo’s you would still have an awesome Vanilla Cheesecake or simply add a splash of lemon juice and lemon rind to make a very good lemon Cheesecake.
- 500 g cream cheese
- 300 g sour cream
- 165 g caster sugar
- 2 tbsp plain flour
- 1 tsp vanilla bean paste
- 2 large eggs
- 120 g oreo cookies
- 200 g oreo cookies
- 100 g melted butter
- Preheat oven to 150°c.
- Remove cream from Oreo cookies. Add the cookies into a food processor and add the butter. Once combined, add mixture into a springform tin and press down over the base and the side of the springform.
- Put Oreo base into the fridge to set.
- Mix room temperature cream cheese and sugar together. Once smooth, add in the flour and the vanilla.
- Continue to mix, scraping down the sides of the mixing bowl if required. Add the eggs one by one. Make sure the first egg has been combined before adding the second egg.
- Afterwards, add the sour cream. Once combined, remove from mixer and set aside.
- Finally, roughly break the oreo cookies and fold it through the mixture.
- Add the mixture to the base. Cover the bottom of your springform with aluminum foil. Place springform in a baking tray, then fill the tray with water.
- Cook Cheesecake in the oven for 1hr, or until set. (Middle still slightly jiggly).
- Once cooked, open the oven door slightly and let the cheesecake sit for at least an hour before transfering to the fridge to cool (4 hours).
Making the Base:
Making the base. With some cheesecakes, I sometimes find that the base is too hard, so hard that you can’t cut through it with a knife or your spoon. The main offender for this is adding too much butter to your base. If you see your base mixture is too wet, add in some more biscuits to make it more firm.
I personally remove the cream from the Oreo’s when I create my base. If you want a sweeter base you can leave the cream in the cookies. Leaving the cream in will reduce the amount of butter needed.
Making the perfect cream:
It’s important not to over whip your cream. Make sure you always have your mixer on a medium speed and use the paddle attachment instead of the whisk attachment. Another important step to note, is mixing down the sides of your mixing bowl.
Baking the cake:
Because we will be using a water bath to cook the Cheesecake, we need to line our spring-form tin with aluminum foil. This prevents water from getting to our cheesecake. The reason we use a water bath is to help cook the cheesecake evenly. The steam from the water will help cook our cheesecake evenly and prevent any cracks.
Cook the cake for an hour in a preheated oven set to 150°c, all ovens are different so make sure you keep an eye on your cake to prevent it from over cooking. You should be able to remove your cake when the sides are firm and there is still a slight jiggle in the middle. You need to rest the cake in the oven for at least an hour with the oven door slightly ajar. This will continue to cook your cheesecake and cool it down at the same time. Slowly bringing temperature down will also help reduce the formation of cracks on your Cheesecake.
Before you serve:
Let your Oreo Cheesecake set in the fridge for at least 4 hours or preferably overnight. Once it has set, you should have the perfect cheesecake to serve to your friends and guests. I didn’t have any whipped cream, so I served mine as is. But you could also serve with some whipped cream and crushed Oreo’s.