Prepare to indulge in the ultimate dessert experience with this Oreo Cheesecake, complete with a rich Nutella topping. This recipe features a crunchy Oreo base, a creamy cheesecake filling enriched with lemon zest and sour cream, and a generous swirl of Nutella on top. Each component combines to create a symphony of textures and flavors that’s both comforting and luxurious.
Why You’ll Love This: This cheesecake takes the beloved classic to new heights with its unique twist on flavors and textures. The addition of lemon juice and zest cuts through the richness of the cream cheese, providing a refreshing contrast that enhances the overall taste. The Oreo base adds a delightful crunch that compleates well with the smooth, velvety filling. Topped with the heavenly spread of Nutella, this cheesecake promises to be a crowd-pleaser, satisfying both chocolate lovers and cheesecake aficionados alike.
Perfect Occasion: This cheesecake is perfect for special celebrations such as birthdays, anniversaries, or any festive gathering. It’s also ideal for a luxurious weekend treat or as a show-stopping dessert at dinner parties. The elegant appearance and exquisite taste make it suitable for formal events or as a special gift for friends and family.
Decoration Tips: To elevate the visual appeal of this cheesecake, consider adding a drizzle of melted chocolate or a sprinkle of crushed Oreos on top of the Nutella. For a more festive touch, edible gold dust or silver beads can add a hint of glamour. Present the cheesecake on a chic serving plate, garnished with fresh berries or mint leaves for a pop of color and freshness.
Ingredients:
- For the base:
- 24 Oreos
- 3 tablespoons melted butter
- For the cheesecake filling:
- 16 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/2 cup sour cream
- 3 eggs
- 8 roughly crushed Oreos
- For the topping:
- Nutella (as needed)
- Begin by preheating your oven to 350°F (177°C).
- For the base, finely crush 24 Oreos (using a food processor or a rolling pin) and blend them with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
- In a mixer, thoroughly blend the cream cheese with the sugar until smooth.
- Incorporate the sour cream, lemon juice, and lemon zest into the cream cheese mixture.
- One at a time, add the eggs, ensuring the mixture remains smooth and free of lumps.
- Gently fold in the 8 roughly crushed Oreos with a spatula.
- Pour the cheesecake filling over the cooled crust and bake in a water bath for 60 minutes.
- After baking, let the cheesecake cool completely, then remove from the pan and refrigerate for at least 4 hours.
- Before serving, top the cheesecake with Nutella, spreading evenly.
Enjoy!
