Oreo Cheesecake Delight (Printer-Friendly Version)
Smooth cheesecake with Oreo crust and chunks offers a balanced creamy and crunchy dessert experience.
# Required Ingredients:
→ Crust
01 -
15 Oreo cookies with filling
02 -
35 grams melted unsalted butter
→ Cheesecake Filling
03 -
450 grams cream cheese, softened
04 -
2 large eggs
05 -
135 grams granulated sugar
06 -
160 grams full-fat sour cream
07 -
5 milliliters pure vanilla extract
08 -
1.25 milliliters salt
09 -
12 Oreo cookies, chopped into 1.25 cm chunks
→ Optional Chocolate Ganache
10 -
150 grams dark chocolate chips
11 -
30 to 45 milliliters heavy cream
→ Optional Toppings
12 -
Whipped cream
13 -
Oreos, halved
# Step-by-Step Instructions:
01 -
Preheat the oven to 175°C. Line the bottom of a 7-inch springform pan with parchment paper and wrap the pan tightly with two layers of heavy-duty aluminum foil.
02 -
Crush the Oreo cookies into fine crumbs using a food processor or a rolling pin within a plastic bag. Combine the crumbs with melted butter until evenly coated. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 8 to 10 minutes, then remove from the oven and reduce the temperature to 160°C.
03 -
In a mixing bowl, beat the softened cream cheese until smooth. Add the eggs one at a time, mixing until just combined. Incorporate sugar, sour cream, vanilla extract, and salt, beating on medium-high speed until creamy. Scrape down the bowl and mix on low speed for 1 to 2 minutes to eliminate air bubbles.
04 -
Gently fold the chopped Oreo pieces into the batter using a rubber spatula, ensuring even distribution without breaking the chunks.
05 -
Pour the batter over the pre-baked crust. Tap the pan gently on a towel-covered surface to release trapped air bubbles. Place the springform pan inside a large roasting pan and pour hot water halfway up the sides for a water bath. Bake at 160°C for 75 minutes.
06 -
Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake rest inside for 1 hour. Remove from the water bath and foil, then allow it to cool to room temperature. Cover and refrigerate for at least 4 hours or overnight for best texture.
07 -
Melt dark chocolate chips with heavy cream using a double boiler or microwave in 20-second intervals, stirring until smooth. Pour ganache evenly over the chilled cheesecake and gently tilt to spread.
08 -
Garnish with whipped cream and halved Oreos as desired. For clean slices, dip a sharp knife in hot water and wipe dry between each cut. Serve chilled for optimal texture.
# Handy Cooking Tips:
01 -
Bring all dairy ingredients to room temperature before mixing to ensure a smooth, lump-free filling.
02 -
Wrap the springform pan with two layers of heavy-duty foil to prevent leaks during the water bath.
03 -
Avoid overmixing the batter to prevent cracking and sinking.