Oreo Chocolate Cheesecake
A delightful treat that combines the rich creaminess of cheesecake with the beloved taste of Oreo cookies, perfect for any occasion.
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.
Notes
For smooth slices, dip a knife in hot water, wipe it clean, and cut through the cheesecake. Store your cheesecake in the fridge for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil. Use room temperature cream cheese for a smooth batter, and don’t overmix the eggs.