Oreo Cheesecake Recipe

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You may not believe me when I say this, and I am ashamed to admit it, but I was an Oreo virgin until February 2019.

I was making my indulgent chocolate cheesecake (recipe here) for Valentine’s Day, and decided to do an Oreo base, seeing as though everybody always raves about them, and I finally understand why! 

Since then, I’ve been itching to make a full Oreo cheesecake, but my family, for some strange reason, all decided to take a disliking to Oreos, even though they’d never even tried one. 

Strange? Yes.

Anyway, this weekend I rebelled. I made my family the Oreo cheesecake, against everybody’s wishes, and told them they would thank me for it later.

To my delight… and there’s for that matter, they loved it! I mean who wouldn’t?!

I used my basic cheesecake recipe, changed the digestives to Oreos, combined crushed Oreos in the filling and topped with a whole Oreo biscuit.

Sick of the word Oreo yet?

Because Oreos have such a unique taste, I didn’t want to flavour the cheesecake too much, so I just added a little vanilla extract and left it at that. It must have worked, as my family are now converted into Oreo fans!

Give it a try and see what you think! 

Here’s how I made my Oreo Cheesecake

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Ingredients

Oreo Base

200g butter

400g Oreos

Oreo filling

300ml double cream

400g cream cheese

150g icing sugar

1tsp vanilla extract

150g Oreos

Decoration

200ml double cream

Chocolate sauce (I use Tesco Belgian chocolate sauce)

12 oreos

What you need to make this Oreo cheesecake

Springform tin

Food processor

electric whisk

scales

spatula

Large drop flower nozzle

Piping bag

2 mixing bowls

 

Method

1. Firstly, melt the butter in a saucepan over a low heat on the hob.

2. Crush the Oreos until fine crumbs are formed. You can do this in a food processor or with a rolling pin in a dish.

3. Mix the butter and Oreo crumbs together before pressing firmly and evenly into the base of a springform tin.

3. Place the tin in the fridge while you go on to the next step.

4. In a mixing bowl, whisk 300ml double cream until stiff peaks form.

Tip – You should be able to tip the bowl upside down without the cream falling out. If you can’t do this, whisk a little longer. Be careful not to overwhisk.

5. In another mixing bowl,add the cream cheese, 150g icing sugar and 1tsp vanilla extract, and whisk to combine.

6. Fold the whipped cream into the cheese mixture.

7. Crush another 150g Oreos and fold into the cream and cheese mixture.

8. Take the springform tin out of the fridge and place cream and cheese mixture on top of the biscuit base. Smooth out on the top, cover with clingfilm and return to the fridge for 4+ hours or overnight.

9. Undo the buckle on the springform tin and remove the outside of the tin. 

Tip – For decoration, you can either decorate the whole cheesecake and then cut into slices, or cut first and decorate before serving each slice. I personally like to cut first and decorate as and when it is being served, purely because I find it easier to cut evenly, easier to store in the fridge afterwards, and I like to drizzle chocolate on the plate when serving, however, it is entirely up to you. 

10. Place 2 tbsp Belgian chocolate sauce in the microwave for 15 seconds until a liquid is formed.

11. Use a spoon to drizzle horizontal lines from side to side all the way across the cheesecake.

12. Turn the cheesecake 90 degrees and repeat step 11. Your lines will cross over the previous lines.

13. Whip another 200ml double cream with the whisk until stiff peaks form. 

14. Place the cream in a piping bag with your favourite nozzle. I used the Jem 1B drop flower nozzle that I have linked in the “what you’ll need” section above.

15. Imagine the cheesecake as an analogue clock and pipe one swirl at every hour, until you have 12 evenly spaced swirls.

16. Complete by placing an Oreo on top of each swirl.

17. Cut into slices and serve. 

 

 

 

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