Oreo Cheesecake- A truly decadent treat! The dark Oreo base gives the cake a crunchy crust, acting as the perfect counterpoint to the velvety feel of the cream cheese.
Oreo cheesecake, baked Oreo cheesecake
Oreo cookies, crushed
Cream cheese, at room temperature
You can use regular white sugar
Eggs, at room temperature
Oreo cookies, roughly chopped
Plus 4 extra, chopped for topping ( Optional)
Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminium 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.
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 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!
Oreo Cheesecake -
-May 14, 2021