Indulge in this Oreo Cheesecake, a delightful dessert that combines a rich, creamy filling with the distinctive flavor of Oreo cookies. With a crispy cookie crust and a luscious frosting made from whipped cream and crushed Oreos, this cheesecake is perfect for celebrations, family gatherings, or simply as a treat for yourself. Following this recipe ensures a spectacular dessert that will impress any crowd. Let’s get started on this delectable journey!
Ingredients
To create the perfect Oreo Cheesecake, gather these ingredients:
For the Cookie Crust
- Option 1:
- 35 Oreo cookies: These provide the signature flavor for a delicious crust.
- 70g (5 tbsp) unsalted or salted butter, melted: This binds the cookie crumbs together and adds moisture to the crust.
- Option 2:
- 300g Oreo biscuits (without filling) or black vanilla biscuits, crushed: Provides an alternative base with a more intense chocolate flavor.
- 100g (7 tbsp) unsalted or salted butter, melted: Similar to Option 1, for binding.
For the Cheesecake Filling
- 750g (3⅓ cups) cream cheese, softened at room temperature: The base of the cheesecake, providing richness and creaminess.
- 200ml sour cream: Enhances the flavor and adds a slight tang.
- 150g (¾ cup) caster sugar: Sweetens the cheesecake perfectly.
- 1 tsp vanilla extract: Adds a warm and inviting flavor.
- 3 large eggs: Acts as a binding agent and contributes to the cheesecake’s structure.
- 12 – 15 Oreo cookies, quartered: For mixing into the filling, adding Oreo flavor in every bite.
For the Oreo Whipped Cream Frosting
- 360g (1½ cups) heavy or whipping cream: The base for a light and fluffy frosting.
- 100g Oreo biscuits (without filling), crushed: Incorporates more Oreo flavor into the cream.
- 1 tsp vanilla extract: Enhances the overall flavor profile.
- ½ cup icing sugar: Adds sweetness to the whipped topping.
For the Topping
- 12 Oreo cookies: Whole cookies for a beautiful decoration.
- Crushed cookie crumbs: To sprinkle on top, offering a textural contrast.
Instructions
Step 1: Prepare the Water Bath
Begin by positioning an oven rack in the center and placing a shallow baking tray filled two-thirds with water on a lower rack. This water bath will help prevent cracking by maintaining moisture in the oven. Preheat the oven to 160°C (325°F). Ensure to grease the base and sides of a 23-cm (9-inch) springform pan to prevent sticking.
Step 2: Make the Cookie Crust
Choose your preferred cookie crust option:
- For Option 1: Crush 35 Oreo cookies (with filling) in a food processor or inside a Ziploc bag using a rolling pin until finely crushed. Mix the crumbs with 70g melted butter until well combined.
- For Option 2: Crush 300g Oreo biscuits (without filling) or similar black vanilla biscuits and mix with 100g melted butter.
Press the crumb mixture evenly into the base and up the sides of the prepared springform pan using the back of a metal spoon. Bake in the preheated oven for 8-10 minutes, then remove and set aside to cool.
Step 3: Make the Cheesecake Filling
In a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until smooth, taking about 5 minutes. Scrape down the bowl’s sides to incorporate evenly.
Add the caster sugar and beat until the mixture appears smooth and lighter in color. Incorporate the sour cream and vanilla extract, mixing until fully combined. After scraping down the bowl again, add the eggs one at a time, ensuring to beat well after each addition.
Gently fold in the quartered Oreo cookies into the mixture with a spatula. Pour this creamy filling into the prepared crust in the springform pan.
Step 4: Bake the Cheesecake
Carefully place the cheesecake in the oven and bake for 1 hour and 15 minutes. The edges should be set, but the center will remain slightly jiggy. Once baked, turn off the oven, leave the door slightly ajar, and let the cheesecake sit inside for 1 hour. This gradual cooling helps to reduce cracks.
After an hour, remove the cheesecake from the oven and let it cool at room temperature. Allow it to cool completely for 4 to 6 hours. Use a knife to carefully run around the edges as it cools to prevent sticking.
Step 5: Chill the Cheesecake
Once cooled, wrap the cheesecake (still in the pan) tightly with cling wrap. Chill in the refrigerator for a minimum of 12 hours or overnight. This resting time allows the flavors to deepen and the cheesecake to firm up.
Step 6: Make the Oreo Whipped Cream
In a clean stand mixer, combine heavy cream, vanilla extract, and icing sugar. Whip on medium speed until the mixture begins to show lines from the whisk. Then, increase the speed to high and whip until stiff peaks form.
Reserve half of the whipped cream for plain piping. For the remaining cream, gently fold in the crushed Oreo cookies.
Step 7: Frost the Cheesecake
Once the cheesecake has chilled and firmed, remove it from the springform pan. Spread the Oreo whipped cream over the top, smoothing it with a spatula. For extra decoration, pipe swirls of the reserved plain whipped cream on top if desired.
Garnish with whole Oreo cookies and sprinkle crushed cookie crumbs for a delightful finish. Chill for an additional 15 minutes to let the frosting set.
Step 8: Serve
Before serving, take the cheesecake out of the fridge about 20 minutes beforehand to soften slightly. For clean slices, dip a knife in hot water and wipe it with a paper towel between cuts. Slice the cheesecake down to the cookie base and use an offset spatula to help release it gently from the pan.
Enjoy this decadent Oreo Cheesecake, a perfectly creamy delight suitable for any special occasion!
Cooking Tips
- Water Bath Importance: The water bath is critical for a smooth, creamy cheesecake. It prevents the top from baking too quickly and cracking.
- Room Temperature Ingredients: Allow the cream cheese and eggs to come to room temperature for better incorporation and smoother batter.
- Don’t Open the Oven: Avoid opening the oven door during baking, as this can affect the temperature and result in a cracked cake.
- Cooling Process: Follow the cooling instructions closely. Sudden temperature changes can also cause cracks.
- Presentation: For a sophisticated look, use a piping bag to create decorative swirls with the whipped cream on top of your cheesecake.
Variations
- Chocolate Chips: Fold in some mini chocolate chips into the cheesecake filling for added texture and flavor.
- Fruit Topping: Instead of Oreos, top with fresh berries like raspberries or strawberries for a fruity twist.
- Mint Oreos: Use Mint-flavored Oreos for a refreshing minty taste in both the crust and filling.
- Nutty Crunch: Add a layer of chopped nuts, like pecans or walnuts, on top of the cheesecake for added crunch.
FAQs
Can I make this cheesecake without eggs?
Yes, you can use egg substitutes such as unsweetened applesauce or silken tofu, but it may affect the texture slightly.
How should I store leftovers?
Keep leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Just be sure to wrap it well to prevent freezer burn.
Can I make mini cheesecakes using this recipe?
Absolutely! Use a muffin tin and cupcake liners for individual servings. Adjust the baking time to around 20-25 minutes.
What if I accidentally over-bake the cheesecake?
Over-baking can lead to cracks and a dry texture. Keep an eye on your cheesecake towards the end of the baking time and turn off the oven if the edges look firm, allowing the residual heat to finish cooking it gently.
How can I ensure my cheesecake is smooth?
Make sure all your ingredients are at room temperature before mixing and beat well after each addition to prevent lumps.
Conclusion
This Oreo Cheesecake is a delightful blend of rich flavors and textures, accommodating any dessert cravings you may have. With its delectable layers and creamy frosting, it’s the perfect center piece for any special occasion. Whether you indulge in a slice as a sweet treat or serve it at a gathering, this cheesecake is sure to leave everyone wanting more. Enjoy the process of making it as much as you will enjoy devouring it! Happy baking!