5 from 3 votes
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Oreo Cheesecake

A blissfully delicious Oreo cheesecake that starts with a toasted Oreo cookie base, topped with a decadently rich and creamy cream cheese layer embedded with chopped bits of creme-filled chocolate OREO cookies, and topped with a luxurious chocolate ganache glaze and even more... oh yes, you got it.... Oreos!
Celia Lim
Course: Cakes, Dessert, Snacks and Treats
Cuisine: Western
Servings :1 (One) 10-inch round cake
Prep Time: 1 hr
Cook Time: 1 hr 15 mins
Total Time: 2 hrs 15 mins
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INGREDIENTS

For the Crust:

  • 30 Oreo cookies
  • 6 tbsp butter, melted

For the cheesecake:

  • 1 kg (4 bricks) cream cheese
  • 1 cup sour cream
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 15 Oreo cookies, roughly chopped

For the topping (optional):

  • 15- 20 Oreo cookies, chopped as desired
  • 1 tsp confectioner's sugar, sifted

For the chocolate ganache (optional):

  • 1 cup heavy cream
  • 225 g bittersweet chocolate

INSTRUCTIONS

To prepare the water bath:

  • Place an oven rack for the cake in the middle of the oven. On another rack below it, place a shallow baking tray and fill two-thirds full with water. Preheat oven to 160 deg C (325 deg F). Wrap a layer of aluminium foil under and all around the sides of a 22-cm (10-inch) springform pan.

To make the crust:

  • Pulverise Oreo cookies (with fillings) in a food processor until fine crumbs. Pour in the melted butter, and pulse until well mixed. Pour out into the springform pan. Using the back of a metal spoon, press into the bottom and a little up the sides, and level the crust evenly. Bake for 10 minutes in the oven, remove and set aside.

To make the cheesecake:

  • In an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth. Add the sour cream, sugar and vanilla extract, and beat until well combined, scraping down the sides of the bowl to mix equally. Add the eggs, one at a time, beating until well mixed before adding the next. Gently fold in the chopped Oreo cookies, until just incorporated. Gently pour into the prepared springform pan.
  • Bake for 1 hour 15 minutes, or until the edges of the cake are quite set, and the centre 2 to 3 inches of the cake is only slightly jiggly. Turn off the oven, leave the oven door slightly ajar, and let cheesecake rest inside the oven for at least an hour. Remove from the oven after this time, and allow it to cool completely to room temperature. This may anywhere between take 4 to 6 hours, depending on the environment.

To chill the cheesecake:

  • When completely cooled, wrap the cheesecake (with pan) in several layers of cling wrap, and chill in the refrigerator for at least 12 to 24 hours, to allow it to firm up and set.

To make the chocolate ganache:

  • Finely slice or chop up chocolate into pieces no bigger than 1/4-inch. The thinner or smaller, the easier it will be to melt. Spread out evenly in a mixing bowl.
  • In a small saucepan, heat up the the cream to almost a simmer. Take it off the heat and immediately pour all over the chocolate pieces, and leave it for a minute. Using a small spatula, starting from the centre, stir the mixture continuously until a smooth emulsion (glaze) is reached. This may take a few minutes. Set aside, allow it to cool and thicken slightly until it reaches spreadable consistency. If whipped ganache is also desired, whip half of the ganache with a whisk until soft peaks form.
  • As the ganache is cooling, take the cheesecake out of the refrigerator. Unmould the cheesecake. Spread ganache glaze on top and pipe whipped ganache. Decorate with chopped Oreo cookies, and dust with sifted confectioner's sugar, if desired. Put back in the refrigerator (covered) and chill for about 15 minutes to set the ganache.

To serve the cheesecake:

  • Take out of the refrigerator about 20 minutes before serving. To make very clean slices, heat up the length of the blade of serrated knife over a small flame until hot. Slice as desired (be sure to slice the blade all the way down to the cookie base), and use an offset spatula to help loosen the cookie base off the pan.

NOTES


# Always start with ingredients brought to room temperature

# BeatĀ the cream cheese and sugar until the mixture is smooth and lighter (but not fluffy), this should only take a few minutes at medium speed. The aim here is to beat just long enough to smoothen out the lumps in the cream cheese. The key is NOT to beat at vigorous speed or until fluffy, as trapping a lot of air in the mixture may later lead to shrinking, cracks or sunken tops.

# Keep mixer on medium speed at all times, or even at low speed if necessary, when incorporating eggs, sour cream, extracts, etc. Again, the aim here is just to beat until well combined, and not to introduce more air into the batter. If instructed to fold in ingredients, do so with gentle and light moves of the spatula, and only until just combined.
# Always bake at a low temperature (between 150 to 160 deg C or 300 to 325 deg F - I've baked at temperatures as low as 140 deg C, and they turn out fine). Cheesecakes are essentially custards which need to cook through gently and slowly, resulting in that fine, creamy texture, and not bake through like other types of cakes (higher temperatures may cook the custard too quickly and cause the eggs in the custard to curdle, resulting in a lumpy, ricotta cheese-like texture).

# Always bake in a water bath. The moisture from the water in the oven helps to keep your cheesecakes moist as it bakes, and perhaps, more importantly, can help prevent cracks or fissures from forming on the surface of the cheesecake, especially if you need to prolong baking time. A water bath also helps distribute the heat evenly throughout the oven, in case there are unusual 'hot' spots inĀ areas of your oven.

# Wrap the outside of the springform pan with a layer of aluminium foil all around the sides. Although this is not necessary, I find that it helps to keep the sides from browning too quickly (especially if you have a dark-coloured pan), should you need to bake the cake for much longer than anticipated.

# Do not open the oven door at all during baking. I know this one is tough! But do refrain from frequently opening the oven, even if it's just to take a peek to see if things are going well.

# How to tell when cheesecake is done:
Internal temperature test: Insert an instant-read food thermometer in a spot halfway between the centre and the edge of the cheesecake, i.e. just off-centre. The cake is done when its internal temperature reaches 65 deg C (150 deg F). Once this temperature is reached, turn off the oven, let the cake cool in the oven with the oven door slightly ajar (use a wooden spoon to keep it ajar if necessary) for an hour. The cheesecake will continue to bake in the residual heat of the oven. If you have to take a temperature test more than once, insert into the same spot as before, as pricking holes unreservedly can lead to cracks and fissures.
The jiggle test: When the edges of the cake are quite set, with the centre 2 to 3 inches only slightly jiggly, the cake is done baking (bear in mind that the centre of the cake refers to a general area in the centre that's about one-third of the diameter or surface area of the cake, and does not refer to a a single spot). Do not bake until the centre sets, otherwise you will have over-baked the cheesecake. If the centre area still looks shiny and is quite liquid, continue to bake for longer, checking every 10-15 minutes, or less time in between, if it looks to be almost done.

# If your cheesecake is taking longer than the stipulated time, check to see if it's done roughly every 15-minutes, or less time in between, if it looks to be almost done. Cheesecakes typically take an hour to 1 hour 15 minutes to bake, depending on the recipe, as a general guideline.

# After sitting in a turned-off oven for an hour, remove the cheesecake from the oven, and allow it to sit in the pan (do not un-mould) and cool completely to room temperature. It is natural for cheesecakes to shrink a little as they cool. This may take anywhere between 4 to 6 hours, or longer. Once it has cooled completely, wrap and seal the entire cake (with pan) with several layers of cling film, and into a sealed plastic bag, and chill in the refrigerator for at least 12 to 24 hours, to allow it to set and to give it enough time for the flavours to come together.
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