And here is the last installment of the Cheesecake series (here’s the first and second one)! You have perhaps seen this cheesecake on my Instagram, when I brought this cheesecake to office for my colleagues.
One of my colleagues requested for an Oreo cheesecake, but because I’ve already made one before, I decided to adapt a chocolate cheesecake recipe instead.
Using Nigella’s chocolate cheesecake as the base, I added lots of roughly crushed Oreos into the batter. But I still think there’s not enough Oreos! So I will probably up the Oreos amount in the future.
I really love the rich and chocolatey texture of the resulting cheesecake! I resisted the temptation to add a chocolate glaze on top, which turned out to be a blessing in disguise because the cheesecake will otherwise be too rich! The chocolate did overpower the cheese taste, so if you are more fond of a stronger cheese taste, try out the original one, but if you like something chocolatey, this is the way to go. Which one do I prefer? Both are thick, rich and delicious… I can’t decide!
Let’s make this one, then try out the original one later!
To make the Oreo crust, get the recipe here!
Step-by-step Photos | |
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| 1) After making the crust, melt dark chocolate and let cool completely. | 2) While chocolate is cooling, beat cream cheese and sugar together until creamy. |
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| 3) Beat in eggs, one at a time, until fully incorporated. | 4) A little vanilla goes in for funn. |
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| 5) Add in sour cream (I used light sour cream here). | 6) Followed by corn flour. |
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| 7) Dissolve a little cooca powder in hot water. | 8) Add in this mixture into the batter. |
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| 9) Add in the luscious melted chocolate! | 10) Stir until you get a smooth and silky batter. |
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| 11) Stir in some crushed Oreos - the more the merrier! | 12) Pour over your prepared Oreo crust. |
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| 13) Bake the cheesecake for 1 hour until slightly wobbly. Start checking the cheesecake at the 50-minute mark and keep checking every 5 to 10 minutes. | 14) Let the cheesecake cool completely and chill for at least 8 hours. |
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| 15) Run a knife along the sides to loosen the cheesecake. | 16) Then lift the cheesecake out! |
Here’s wishing everyone a blessed Christmas!
Happy holidays and take care!
Chocolate Oreo Cheesecake
INGREDIENTS
Crust
- 250 to 275 grams Oreo cookies, about 27 cookies
- 85 to 90 grams unsalted butter, melted
Cheesecake
- 500 grams cream cheese, at room temperature
- 100 grams caster sugar
- 4 large eggs
- 1 teaspoon vanilla
- 150 ml sour cream, at room temperature
- 1 teaspoon cocoa powder, dissolved in 1 tablespoon hot water
- 1 tablespoon corn starch
- 175 grams dark chocolate, melted and cooled
- 15 Oreos, crushed into big chunks
INSTRUCTIONS
Crust
- Crush the Oreo cookies in a large ziplox bag or using a food processor. Mix in the melted butter.
- Press the Oreo mixture firmly into a 8-inch springform / loose-bottom tin. Chill in the refrigerator for 15 minutes.
Cheesecake
- Preheat the oven to 160 degrees Celsius.
- In a large mixing bowl, beat cream cheese and sugar on medium speed until sugar has been incorporated, about 3 minutes. Beat in the eggs one at a time, incorporating at low speed and scrapping down the sides after each addition. Beat in the vanilla.
- With the mixer still on low speed, beat in the sour cream, cocoa powder mixture, corn starch and cooled melted chocolate. Stir in the crushed oreos with a spatula.
- Using a fork or skewer, poke holes all over on the bottom of the crust. Pour in the filling and smooth the top with a spatula. Drop the tin several times on the table counter to release large air bubbles.
- Bake the cheesecake (I baked mine without the water bath) for 50 minutes to 1 hour. You should be able to see a very slight wobble in the cheesecake.
- Place the cheesecake (in the tin) on a wire rack and let cool completely. Refrigerate for at least 4 hours or overnight.
- Remove the cheesecake and transfer to a serving platter. For a clean cut, dip the knife into hot water, wipe dry with paper towel, slice, then repeat. Dust with icing sugar and serve.
NOTES
- Recipe adapted from Nigella
Tiny Wanderer says
Hi Jasline,
If I want to bake a 9inch cake, do I have to double the ingredients?
Jasline N. says
Hi Ying, sorry for the late reply as I’m on a hiatus. You don’t have to double the ingredients – the cheesecake will just be a bit shorter. If you want the height, I suggest increasing the amount of ingredients by 1.5.
azlina says
Hi, i was wondering whether did you use a sweetened or unsweetened cocoa powder?
Jasline N. says
Hi Azlina, I always use unsweetened cocoa powder for my recipes. 🙂
thea ong says
I’m not so fancy on cheese cake, so i think this chocolate version would be great for me. anyway, you finally active your blog, it’s been a while. i thought you stop blogging.
Jasline N. says
Hi Thea! I wasn’t a huge fan of cheesecakes in the past too… my taste buds changed over the years xD Yea I took some time off to revamp the blog, thank you so much for your support! 🙂
Bam's Kitchen says
Oh my goodness Jasline these little chic oreo cheese cakes are so decadent and for sure belong to a picture on food porn! Happy holidays to you and your family!
Jasline N. says
Aww Bobbi, thank you so much! Hope you are having an awesome holiday, take care!
apuginthekitchen says
I’ve really enjoyed all of your cheesecake recipes. Chocolate cheesecake is my favorite, and so are oreo cookies. The combination is lethal for me, I fear I couldn’t stop eating it. This is absolutely wonderful. and I really like that you made in a square pan.
Jasline N. says
Thank you so much Suzanne! You just motivated me to bake more cheesecakes 😉