Decadent Oreo Cheesecake Delight
Homemade Oreo Cheesecake Recipe
This Oreo cheesecake is a crowd-pleaser, perfect for kids’ snacks or as an elegant dessert to accompany your coffee. Experience the irresistible combination of crunchy Oreo cookies and creamy, rich cheesecake in every bite. It’s a delightful treat that brings a touch of café sophistication right to your kitchen.
Cheesecake Batter Ingredients- 165g Cream cheese, softened to room temperature
- 20g Cake flour, sifted
- 100g Plain yogurt
- 50g Granulated sugar
- 2 Fresh eggs
- 60g Heavy cream
- 10g Crushed Oreo cookie crumbs
- 20g Grated Parmesan cheese (optional)
Cooking Instructions
Step 1
Let’s start by preparing the Oreo cookie base. Take 75g of Oreo cookies and finely crush them using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. In a bowl, combine the cookie crumbs with 30g of melted unsalted butter. Mix well with a fork or spatula until the crumbs are evenly moistened. Press this mixture firmly and evenly onto the bottom of your cheesecake pan. Place the prepared pan in the refrigerator to chill and set while you make the batter.
Step 2
Now, let’s make the luscious cheesecake batter. In a mixing bowl, combine 165g of softened cream cheese and 100g of plain yogurt. Whisk or stir with a spatula until smooth and well combined. Add 60g of heavy cream and mix again. For an extra layer of savory depth, you can also incorporate 20g of grated Parmesan cheese at this stage. (Adding Parmesan cheese will result in a more complex and gourmet flavor profile.)
Step 3
Stir in 50g of granulated sugar until fully incorporated. Add the 2 eggs one at a time, whisking thoroughly after each addition until smooth. Next, gently fold in the 20g of sifted cake flour until just combined, being careful not to overmix. Finally, add 10g of crushed Oreo cookie crumbs to the batter and fold them in gently with a spatula, ensuring they are evenly distributed. Carefully pour this creamy cheesecake batter over the chilled Oreo cookie base in the pan.
Step 4
To achieve a wonderfully moist and creamy texture, we’ll bake this cheesecake using a water bath (bain-marie). Preheat your oven to 180°C (350°F). Pour hot water into a larger baking pan that can accommodate your cheesecake pan. Carefully place the cheesecake pan inside this larger pan with hot water. (Note: If using a disposable foil pan, it’s advisable to place it inside another sturdy pan for added support, as I did with an extra ring mold.) Bake at 180°C (350°F) for 15 minutes, then reduce the oven temperature to 150°C (300°F) and continue baking for approximately 1 hour, or until the center is almost set but still slightly jiggly. Crucially, do not remove the cheesecake from the oven immediately after baking. Instead, turn off the oven and let it cool gradually inside with the door slightly ajar, or leave it in the cooling oven for an extended period. This slow cooling process prevents the cheesecake from sinking dramatically in the center. Once completely cooled, refrigerate the cheesecake for at least half a day (or preferably overnight) before slicing and serving for the best flavor and texture.
