Dive into the indulgent world of Oreo Cheesecake, a dessert that perfectly marries the creamy richness of cheesecake with the beloved crunch of Oreo cookies. This recipe transforms the classic cheesecake into a cookie-infused delight, featuring an Oreo crust, a velvety filling speckled with cookie pieces, and a decadent chocolate cream topping. Designed for an 18cm diameter springform pan, it’s a manjar (delight) meant to be savored on special occasions or whenever the craving strikes.
Why You’ll Love This: Oreo Cheesecake is the ultimate treat for anyone who can’t decide between cookies and cake. The contrast of textures from the crispy cookie base to the smooth, creamy filling, with bursts of Oreo pieces throughout, makes every bite a taste sensation. The chocolate cream topping adds an extra layer of luxury, making this cheesecake a show-stopping dessert for any gathering.
Perfect Occasion: This Oreo Cheesecake is ideal for birthdays, celebrations, or as a sophisticated dessert at dinner parties. It’s also a comforting pick-me-up on a casual night in, pairing perfectly with coffee or a glass of milk. Whether you’re looking to impress guests or treat yourself, this cheesecake promises to deliver unforgettable flavors.
Preparation Tips:
- Ensure all ingredients, especially the cream cheese and eggs, are at room temperature to achieve a smooth batter.
- To prevent leaks during the water bath baking method, wrap the bottom of the springform pan in aluminum foil.
- Chill the cheesecake thoroughly before topping with chocolate cream to ensure the layers remain distinct.
For the Crust:
- 100g Oreo cookies, processed into crumbs
- 50g melted butter
For the Cheesecake:
- 450g cream cheese
- 100g cream
- 150g sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 1 egg yolk
- 50g Oreo cookies, finely crushed
- 50g Oreo cookies, roughly chopped
For the Chocolate Cream:
- 220g dark chocolate, finely chopped
- 100cc boiling heavy cream
- Preheat the oven to 180°C (356°F). Mix Oreo crumbs with melted butter and press into the bottom of a greased, parchment-lined springform pan. Bake for 8 minutes.
- In a large bowl, blend cream cheese, cream, sugar, vanilla, eggs, and yolk until smooth. Fold in both crushed and chopped Oreos. Reduce oven temperature to 160°C (320°F). Pour filling over the crust and bake in a water bath for 1 hour.
- Once cooled, chill in the refrigerator for at least 2 hours.
- For the topping, pour boiling cream over the chocolate. Wait 3 minutes, then stir until smooth. Spread over the chilled cheesecake and decorate with whole Oreo cookies. Refrigerate for at least 2 more hours, preferably overnight.
- Serve chilled for a blissful dessert experience.
Indulge in this heavenly Oreo Cheesecake, a perfect blend of crunch, creaminess, and chocolate, guaranteed to delight every dessert aficionado.
