How to Make Easy Oreo Cheesecake
Learn how to easily make the best dessert to uplift your mood, the oreo cheesecake, with all the tips and tricks to ensure the perfect outcome.
Ingredients
For the crust
- 26 or more oreos (Depends on the thickness you prefer)
- 113 grams or ½ cup of melted unsalted butter
For the cheesecake
- 3 Packages or 24 oz of Cream cheese
- 1 cup of sugar
- ½ teaspoon of salt
- 3 tablespoons of all-purpose flour
- 1 tablespoon of vanilla extract
- 3 large eggs left at room temperature
- 1 egg yolk
- ½ cup of sour cream
- 12 crushed Oreos
- 12 chopped Oreos
For the white chocolate ganache
- 1 cup of white chocolate
- 1/3 cup of cream
For the dark chocolate ganache
- 2 tablespoons of semi sweetened chocolate
- 1 tablespoon of cream
For the whipped cream
- 1 cup of cream
- ¼ cup of powdered sugar
- 1 teaspoon vanilla extract
The assembly
- 7 Oreos
Instructions
Making the crust
- Start by breaking your Oreos into fine pieces using the food processor. After pulsing it for few times, add in the melted butter, pulse a couple of times more. Mix them well together with a spatula until you have your soft and fine batter.
- Into a springform pan, spread your batter well and to all the sides, making sure it’s tightly compact and spread evenly. Transfer the pan to a preheated oven at 350F for 10 minutes till it crusts so that it’s ready for the filling.
The fillings
- Roughly chop 12 Oreos with a knife. For the other 12 Oreos, crush them using the food processor.
- In a bowl using a stand mixer, mix well the room temperature cream cheese, sugar, and salt till they form one smooth paste.
- Mix in the sour cream, vanilla extract. Add to the mix the eggs and yolk, one by one, making sure each one is mixed thoroughly till the mix is smooth and creamy.
- Separate the mix into three portions. Add each portion to the crust, smooth it well and sprinkle chopped Oreos on top. Repeat for the other two batter portions without sprinkling Oreos on the top of the last one.
- Put your springform pan on a baking tray and into a preheated oven at 350F transfer the pan and leave it for 10 minutes. When the 10 minutes are done, lower the temperature to 300F and leave it for 50 minutes to bake. After 50 minutes, turn the heat off but leave the tray in the oven for another 30 minutes. Remove the tray after 30 minutes and let it cool down, then chill overnight after covering it with a towel.
Making the ganache
- Prepare two batches of ganache, one white and the other is dark chocolate.
- Add the chocolates in two separate small bowls, melt the chocolate in a double boiler or in the microwave for 20-30 seconds. When the chocolate melt, add hot cream, mix well and leave the bowl aside.
- Spread the white chocolate ganache on the cheesecake into a thin layer. With a splash of the dark chocolate and a small knife, swirl the dark chocolate on the white one.
- Chill in the refrigerator.
Making the whipped cream
- Beat on high the cold cream, powdered sugar, vanilla in a bowl using the stand mixer.
- Transfer the whipped cream to a piping bag fitted with a star tip and start decorating your cheesecake. For a better and fancier look. Cut 7 oreos into halves and put each half on a star.