Still, I keep on looking. Why? I don’t really know and probably never will. But hey, it’s cheesecake, it’s always good. And Oreos seem to have taken over the world, and I mean it, it’s probably our number one supermarket cookie too, we even have a version filled with dulce de leche!
When it comes to cheesecake I have no willpower. Give me a good recipe and I will try it. Oreo cheesecake is most certainly one of them.
This cheesecake, and most cheesecakes really according to me, is much better after 1 or 2 days in the fridge. It gets creamier.
It can be frozen for a month.
- 1 ½ cups 150g crushed oreo cookies
- 3 Tbs 45g butter, melted
- 2 pounds+2 oz. 1kg cream cheese, at room tº (or use 2 pounds cream cheese and ¼ cup sour cream)
- 1 ¼ cups 250g sugar
- 4 large eggs room tº
- 1 teaspoon vanilla extract
- ¼ cup cream
- 6 or 7 Oreo cookies cut into small pieces
- ¼ cup cream
- 2 oz 60g semisweet chocolate
- Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around side of pan. This makes it a snap to unmold.
- Melt butter. Addcrushed cookies and mix with spoon.
- Put mixture in prepared pan and press firmly onto bottom. Refrigerate while making filling.
- Preheat oven to 350º.
- Beat cream cheese in bowl of electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves.
- Add eggs, one at a time, beating until just incorporated and scraping down sides of bowl after each addition. Remove bowl from mixer, add vanilla and cream, stirring to incorporate.
- Put butter into prepared pan.
- With a sharp knife cut cookies in small pieces. You will have some pieces and some crumbs.
- Put the cheese mixture into pan.
- Scatter oreo pieces and crumbs on top. Take a spoon and lightly push crumbs into cheese mixture until barely covered. That way the end result is a distinctive cookie crust, cheese layer and cookie crumbs on top. You can also mix crumbs into batter and pour into pan.
- Bake for 30 minutes, turn the oven down to 150º and bake for another 50 to 60 minutes. (This can vary depending on your oven. At this point the cheesecake should jiggle only in the center). Turn the oven off and, without opening the door, let the cheesecake inside at least 1 hour. Cool to room tº.
- Refrigerate for at least 12 hours (2-3 days makes it creamier) before unmolding.
- To do that, open springform pan, lift foil to remove from bottom and, holding the cake in one hand, push foil down and lift the cake with your other hand.
- Chop chocolate and place in small bowl.
- Bring cream to boil, pour over chocolate and stir until very smooth.
- With a spoon or fork pour ganache over cheesecake.