May is the month of birthdays in my household. Both kids have theirs almost back-to-back. As is tradition, I let them pick a cake of their choice. This year the young man, after some serious oscillation, decided on Oreo Cheesecake.
The cake has all the usual trappings of a cheesecake - an incredibly luscious texture with a hint of creamy tanginess. Yet, the Oreo cheesecake is much more decadent and richer.
I’ve baked plenty of cheesecakes to know the difference. Even I, someone who is not a big fan of Oreos, loved it. No bones about it.
The velvety mouthfeel of the cookie peeking through layers of cream made it dangerously addictive. The kids consider Oreo the perfect cookie, so needless to say, they were on cloud nine.
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How to make Oreo Cheesecake?
This is our second year celebrating birthdays in lockdown. We might not have gone out and gone big, but I am immensely grateful that the four of us and my mom, who lives right next door, are together.
I also take comfort in the fact that there is food on the table and a delicious, gorgeous cake that turns the table into a spectacle of silence with just a look.
Make the crust
With cheesecakes, I start with the crust. It saves time.
- Crush Oreo biscuits and combine them with melted butter.
- You’re looking for an evenly mixed, uniform crumb that’s damp.
- Pack the mixture tightly onto the base of your pan. Press it down.
- Like with all my other cheesecake recipes, I used an 8-inch spring bottom pan.
- Bake for about 10 minutes.
Prepare the cheesecake filling
- In the time the crust bakes, beat cream cheese and raw sugar with an electric beater.
- Once the mixture is smooth, add two eggs to it. Do it one at a time.
- Mix in vanilla extract and a little bit of all-purpose flour and cream.
- Your mixture should be nice, smooth, and thick.
- Now fold in chopped Oreos. You have two choices here:
- Chop them finely.
- Chop them roughly. I opted for this because I wanted to get chunky pieces of the cookie with each bite of the cake.
Baking the Oreo cheesecake
- By now, the crust would be done. Pour the batter on top of it.
- For that extra punch of Oreo flavor, sprinkle some more chopped cookies on top.
- Bake for a good 45 to 50 minutes.
Pro tips for baking a cheesecake
- All the ingredients you use should be at room temperature, from the cream to the egg. That’s how you get the best cheesecake texture. Plus, making the filling becomes way more manageable.
- Never overbeat a cheesecake mixture. The trick to a dense and moist cheesecake is less aeration. The more you beat, the more air it incorporates – not something you want.
- Wrap foil tightly around the outside of the bottom edge.. Trust me, it’ll save you a lot of cleaning headaches if the batter leaks out.
- Always bake a cheesecake at a low temperature. It’s key to a moist cake and not a dry one.
- To prevent cracks in the cake, which tends to happen with cheesecakes, turn off the oven when the cake is still wobbly with a springy center. Leave the cake inside the oven but with the door cracked open for at least 30 minutes.
- Let the cheesecake cool before you take it out of the cake pan. The center will fall a little. But that’s usual for cheesecakes and not a cause for worry.
- Always, I repeat, always chill a cheesecake overnight. It helps set the cake and give a firmer consistency, so it doesn’t fall apart when you cut the first slice.
Variations of Oreo cheesecake
Eggless: I do enjoy making eggless cheesecakes. But I didn't have the energy to experiment this time. Plus, I feel it is the eggs that lend it a richer taste. But if you want to make an eggless cheesecake, follow any one of the recipes:
Sugar: My preference is always raw sugar, but regular white sugar works exceptionally here. Keep in mind that I cut the amount of sugar by 1/4th because the cookies have enough sweetness of their own.
More cheesecake recipes:
- Cinnamon Cheesecake with roasted figs for a touch of uniqueness.
- Burnt Basque Cheesecake for when you want to throw the cheesecake playbook out.
- Baked Ricotta Mango Cheesecake if you’re in the mood for baking with seasonal fruit.
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this Oreo cheesecake as much as we do!
📖 Recipe
Oreo Cheesecake
Ingredients
Cheesecake Base
- 30 Oreo cookies, crushed
- 1/3 cup Butter, melted
Cheesecake Filling
- 2 1/4 cup Cream cheese, at room temperature
- 3/4 cup Raw sugar You can use regular white sugar
- 2 Eggs, at room temperature
- 2 tsp Vanilla extract
- 1/4 cup All-purpose flour
- 1/4 cup Cream
- 12 Oreo cookies, roughly chopped Plus 4 extra, chopped for topping ( Optional)
Instructions
Cheesecake Base
- Preheat your oven to 180 C. Cover the outside bottom and sides of your 8" springform pan with foil.
- Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
- Press it down evenly at the bottom of the pan. Bake for 10 minutes at 180 C. Lower the oven temperature to 160C while you're preparing for the filling.
Cheesecake Filling
- Beat the cream cheese and raw sugar in a large bowl with an electric mixer.
- Add the eggs, one at a time.
- Mix in cream, flour, and vanilla extract. Whisk well until smooth.
- Fold in the chopped Oreo cookies into the batter.
- Pour into the prepared crust. Place some extra chopped Oreo cookies on top if you wish.
- Carefully place in the oven and bake at 160C for 50-60 minutes. The top of the cake should look cooked and the center should be a bit wobbly.
- Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.
- Let the cake cool on the countertop for another hour and then refrigerate for at least 10 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
- Serve chilled. Enjoy!
Nutrition
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