What Makes this Cheesecake a Must-Try
Oreo Chocolate Cheesecake is a delightful treat that combines the rich creaminess of cheesecake with the beloved taste of Oreo cookies. This dessert is perfect for any occasion, whether it’s a birthday celebration, a family gathering, or just a casual night in. The crunchy Oreo base, smooth cheesecake filling, and decadent chocolate ganache create a heavenly combination that’s hard to resist.
Crafting Your Own Oreo Chocolate Cheesecake
Ingredients:
- 20 Oreo cookies (for the base)
- 3 tablespoons butter (melted)
- 500 g cream cheese (at room temperature)
- 1 cup granulated sugar
- 3 eggs (at room temperature)
- 200 ml heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 10–12 Oreos (coarsely crushed)
- 200 g dark or milk chocolate (for ganache)
- 150 ml heavy cream (for ganache)
- Plenty of cocoa powder (sifted, for topping)
Directions:
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Base (Optional): Start by crushing the Oreos in a food processor. Mix in the melted butter until combined. Press this mixture into the bottom of a 20 cm springform pan and place it in the refrigerator.
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Cheesecake Layer: In a mixing bowl, beat the cream cheese until it’s nice and soft. Gradually add the sugar and continue beating until smooth. Add the eggs one at a time, mixing lightly after each addition. Next, add the cream, vanilla, and cornstarch and mix it all together. Carefully fold in the crushed Oreos using a spatula. Pour this delicious mixture into your prepared pan. Preheat your oven to 160°C and bake for 40-55 minutes, until the edges are set but the center still has a slight wobble. Once done, turn off the oven, leave the door ajar, and let the cheesecake rest in the oven for about 1 hour. Allow it to cool completely before refrigerating for at least 4 hours (overnight is best).
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Ganache: Heat the cream in a saucepan, but don’t let it boil. Pour the hot cream over the chopped chocolate and let it sit for 1 minute. Then stir until you have a shiny ganache. Pour this over the cooled cheesecake.
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Top Coating: Once the ganache is slightly set, sift cocoa powder over the surface using a sieve.
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Serving Tip: For smooth slices, dip a knife in hot water, wipe it clean, and cut through the cheesecake.
Enjoying Your Oreo Chocolate Cheesecake
Slice the cheesecake into generous pieces for serving. It’s delightful on its own but can also be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream to add a bit extra.
Keeping Your Cheesecake Fresh
Store your Oreo Chocolate Cheesecake in the fridge, covered with plastic wrap or in an airtight container. It should stay fresh for up to 5 days. If you want to save it longer, you can freeze individual slices wrapped tightly in plastic wrap and then foil.
Tips for Making the Best Cheesecake
- Ensure your cream cheese is at room temperature for a smooth batter.
- Don’t overmix the eggs; mix just until combined to keep the texture light and fluffy.
- If the cheesecake cracks during baking, don’t worry! Topping it with ganache will hide any imperfections.
Variations to Try
Feel free to mix things up by using different flavors of Oreos, such as peanut butter or birthday cake, for a unique twist on this classic dessert.
Nutritional Information
This cheesecake is rich and indulgent, so it’s best enjoyed in moderation. A slice generally contains high calories and fat content, mainly from the cream cheese and chocolate, so keep that in mind!
Serving Suggestions for Family Gatherings
This cheesecake pairs wonderfully with fresh berries or fruit compote. Consider serving it alongside a mug of coffee or a glass of milk for a delightful treat.
Complementary Treats
For a complete dessert experience, serve your cheesecake with chocolate chip cookies or a light fruit platter.
Frequently Asked Questions
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture and taste might not be as rich.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time, as it tastes even better after chilling overnight.
Is there a way to make it gluten-free?
Yes! Just substitute regular Oreos with gluten-free Oreos and ensure all other ingredients are gluten-free.
Oreo Chocolate Cheesecake
Ingredients
For the Base
- 20 cookies 20 Oreo cookies For the base
- 3 tablespoons 3 tablespoons butter Melted
For the Cheesecake Layer
- 500 g 500 g cream cheese At room temperature
- 1 cup 1 cup granulated sugar
- 3 eggs 3 eggs At room temperature
- 200 ml 200 ml heavy cream
- 1 teaspoon 1 teaspoon vanilla extract
- 1 tablespoon 1 tablespoon cornstarch
- 10-12 cookies 10–12 Oreos Coarsely crushed
For the Ganache
- 200 g 200 g dark or milk chocolate For ganache
- 150 ml 150 ml heavy cream For ganache
For Topping
- to taste Plenty of cocoa powder Sifted, for topping
Instructions
Base Preparation
- Crush the Oreos in a food processor. Mix in the melted butter until combined. Press this mixture into the bottom of a 20 cm springform pan and place it in the refrigerator.
Cheesecake Layer
- In a mixing bowl, beat the cream cheese until soft. Gradually add sugar and continue beating until smooth.
- Add the eggs one at a time, mixing lightly after each addition. Then, add cream, vanilla, and cornstarch, mixing until combined.
- Carefully fold in the crushed Oreos using a spatula. Pour the mixture into your prepared pan.
- Preheat your oven to 160°C and bake for 40-55 minutes, until the edges are set but the center still has a slight wobble.
- Once done, turn off the oven, leave the door ajar, and let the cheesecake rest in the oven for about 1 hour.
- Allow it to cool completely before refrigerating for at least 4 hours (preferably overnight).
Ganache Preparation
- Heat the cream in a saucepan, but don’t let it boil. Pour the hot cream over the chopped chocolate and let it sit for 1 minute.
- Stir until you have a shiny ganache. Pour this over the cooled cheesecake.
Top Coating
- Once the ganache is slightly set, sift cocoa powder over the surface using a sieve.
