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Oreo Oreo Cheesecake

I baked a cheesecake last week because cream cheese was on sale! And as requested by my buddies, I baked an Oreo Cheesecake.

And. It. Was. Super. Yummy. (in my opinion!)

I thought I have failed during the baking process because the top of the cheesecake browned and there was a huge ugly crack in the middle. ): But thankfully, the cheesecake remained wonderfully rich, creamy and Oreo-y (whatever that means!) And the crack wasn’t very visible because the cheesecake sank slightly and the top was covered with Oreos.

So… I guess that’s good news! (:

Start off with many Oreos – I removed the cream… you can leave it on if you want. (:

1) Use a food processor to crush them to smithereens.

2) Put them in a ziploc bag and bash them away using a rolling pin.

Your choice, but of course it’s always more satisfying using method 2… (;

Mix in the melted butter and press the mixture into a springform pan.

2 packets of Philadelphia Cream Cheese

Beat them for a while until creamy.

Add in sugar gradually.

Beat until very, very creamy looking.

And the eggs go in, one-by-one.

Until it looks something like this (:

And in goes the flour and salt – it’s the first time I’ve seen a cheesecake recipe using flour… I wonder what’s the difference?

The sour cream goes in…

Last but definitely not the least – many Oreo goodness

Transfer to the springform pan.

Wait, that’s not all!

Sprinkle with MORE Oreos!

Let the cheesecake bake, cool and chill. Unmould, cut and serve.

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Oreo Cheesecake

Servings: 0

INGREDIENTS
 

Crust

Cheesecake Batter

  • 500 grams cream cheese, at room temperature
  • 120 grams caster sugar
  • 4 eggs
  • 1 teaspoon vanilla, optional
  • 1/4 teaspoon salt
  • 20 grams flour
  • 150 grams sour cream
  • 15 Oreo cookies, broken into big chunks (with or without cream)

INSTRUCTIONS

Crust

  • Combine the finely crushed Oreo cookies with the melted butter in a bowl. Pour the mixture into a 7 or 8-inch round springform pan and press them onto the base and slightly up the sides of the pan with your fingers or the back of a spoon. Place in the freezer and prepare the batter.

Cheesecake Batter

  • Preheat the oven to 160 degrees Celsius.
  • Using an electric beater, set it on low speed and beat up the cream cheese for 1 minute until creamy. Add in the caster sugar gradually and continue beating on low speed until all the sugar has been incorporated and the mixture is light and fluffy.
  • Add one egg into the cream cheese mixture and beat using the electric beater on low speed until the egg is fully incorporated. Scrape down the sides and repeat with the remaining eggs, one at a time. Add in the vanilla if using and mix it in.
  • With the electric beater on low speed, add in the salt and flour and beat until just mixed in. Add in the sour cream and beat it in.
  • Stir in 2/3 of the Oreo chunks with a rubber spatula and transfer the batter into the springform pan. Sprinkle the remaining 1/3 Oreo chunks all over the top, pressing them down gently into the batter.
  • Bake the cheesecake in the middle rack (place a tray below it to catch any drippings) for 1 hour to 1 hour 15 minutes
  • (Note: I baked my cheesecake for only 55 minutes because it seemed cooked to me, so I recommend checking the cheesecake at the 45-minute mark and then every 5~10 minutes)
  • The cheesecake should wobble and jiggle slightly when you gently shake the springform pan.
  • When the cheesecake is done, turn off the oven and leave the oven door slightly ajar. Let the cheesecake cool for an hour in the oven. Remove the cheesecake from the oven, set on a wire rack and let it cool completely. Refrigerate the cheesecake overnight for the flavours to develop and harmonize.
  • To remove the cheesecake from the springform pan – run a small palette knife around the edges of the springform pan and slowly unmould the cheesecake from the pan.
  • To serve the cheesecake – dip a sharp knife into hot water and dry it using a table cloth / paper towel. Slice the cheesecake and dip the knife into hot water and drying it again before the next cut. Serve.

NOTES

  1. All ingredients MUST be at room temperature before you start the mixing process, so I suggest taking the cream cheese, the eggs and the sour cream out 1h before you start.
  2. If there’s an ugly crack in the middle! Don’t worry, cover it up with MORE Oreos, chocolate sauce or simply adorn the cheesecake with some fruits – nobody can tell the difference! (And just keep practising until you get a cheesecake with no cracks)
  3. Adapted from Copykat’s Cheesecake Factory Bakery Oreo Cheesecake
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!

Have fun baking!



Reader Interactions

Comments

    • Jasline N. says

      Hi Kristine! Yes you can, the cheesecake will just be a little fluffier because of the raising agents in the flour, but the overall taste should still be good!

      Reply

  2. Celeste Kennedy says

    Be sure to make this cheesecake at least one day in advance. Cheesecakes need time for the flavors to meld together. I would even suggest making it 2 days before eating it. Believe me – it’s SO much tastier if you wait!

    Reply

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