Oreo Cheesecake recipe:- You will like my Oreo cheesecake if you enjoy my cheesecake brownies or Oreo cake! It’s absolutely rich, chocolatey, and creamy. Oreos are used in both the batter and the crust, and while they are optional, I strongly suggest adding the homemade whipped cream topping and chocolate ganache.
Oreo Cheesecake recipe
This recipe isn’t really new; however, I have made a few minor adjustments to the original. To fully bring out the flavor of the classic cheesecake, we’re baking it at a lower temperature and using a thinner ganache topping. In order to make the crust rise even higher up the pan’s sides and avoid cracks, I’m also adding extra Oreos to it.
Ingredients
For the crust:
- 32 (367 grams) Oreo cookies* (regular-stuffed, keep filling intact), divided
- 4 tablespoons (57 grams) butter, melted
For the filling:
- 32 ounces (907 grams) cream cheese, completely softened to room temperature
- 5 large eggs, at room temperature
- 1 cup (200 grams) granulated sugar
- 1/2 cup (119 grams) sour cream, at room temperature
- 1 ½ tablespoons vanilla extract
- 20 (230 grams) Oreo cookies, quartered
For the ganache:
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup (119 grams) heavy cream
For the whipped cream, optional:
- 1 cup (237 grams) heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Develop the crust by: Preheat the oven to 325 degrees Fahrenheit. Place the cookies in the bowl of a food processor and pulse them until they are reduced to crumbs of a finer consistency. Get 22 grams, which is approximately half a cup, of crumbled Oreo cookies and put them in a compact container that is sealed.
In the future, you will use this to decorate the top of your cheesecake. Place the butter in the food processor and pulse it until it is completely incorporated. In a springform pan that is 9 inches in diameter and nonstick, press into the bottom and halfway up the sides.
Also see:- How to Get a Trapped Hummingbird Out of Your Garage
Ten minutes should be spent in the oven with the pan placed on a baking sheet with a rim. Maintain the temperature of the oven. During the time that the crust is baking, prepare the filling by beating the cream cheese in the bowl of an electric mixer until it is completely smooth. Adding the eggs one at a time, mixing after each addition until the mixture is almost completely blended.
Scrape the edges of the bowl as well as the bottom of the basin. Put in the sugar, sour cream, and vanilla extract, and beat on low until everything is incorporated. Take care not to overmix the items. Combine the Oreo cookies by folding them in with a spatula.
Pour the batter into the crust that has been baked. This will fill your pan to approximately 80 percent, but you shouldn’t be concerned about it spilling over in the oven. Bake for approximately one hour, or until the center is set and the edges and top appear somewhat dry.
This should be done while the pan is still on the baking sheet. That is perfectly acceptable if the middle is a little bit unsteady. In order to avoid overbaking, it is best to err on the side of underbaking.
After turning off the heat in the oven, open the door of the oven by one inch. When I want to keep it open, I use a wooden spoon. For a period of thirty minutes, allow the cheesecake to cool inside the oven. This helps to prevent the formation of big cracks in the surface.
To prevent the cheesecake from adhering to the sides as it cools, you should run a flexible knife with a thin blade along the perimeter of the cake. This will ensure that the cheesecake does not break.
There is no need to be concerned if your cheesecake appears lumpy since once you have topped it with ganache and whipped cream, no one will notice.
On a wire rack, let the cheesecake to cool entirely to room temperature, which should take around two to three hours. Place in the refrigerator for at least five hours or overnight, until the mixture is thoroughly cold. The cheesecake should be removed from the pan and placed on a cake stand or a dish for serving.
Perform the ganache by: Put the chocolate chips in a bowl that can withstand heat of a medium size. Raise the temperature of the cream in a small pot until it reaches a simmer. The chocolate chips should be poured over.
First, allow the liquid to remain for three minutes before stirring it until it is completely melted and smooth. Allow to slightly cool until it has thickened. Cover the cheesecake with the liquid and level it out evenly. While you are making the whipped cream, cheesecake should be placed in the refrigerator to allow the ganache to somewhat solidify.
Nutrition
Note
Ensure that you have sufficient Oreos for the crust and filling by purchasing a pack of Oreos that is sized for a party rather than a family size.
When compared to a Family package pack, which contains approximately 45 cookies, this package contains slightly more than sixty Oreos, which is not sufficient for this recipe.
