Give my regards to the most creative Oreo Cheesecake you have ever had, plus chopped cake and chocolate ganache. You will not believe how amazing, gentle and easy it is to make! Be prepared to make this recipe repeatedly.
What makes this recipe work?
Layers: This cheesecake is different from most that there are different layers of Oreo and cheesecake. Cake crust, cream cheese fill, the top layer of cake. That way, you get all the flavors together but individually too, if that makes sense. Anyway, it worked!
Roast in front: as with most cheesecake recipes, it is recommended to bake a few days before eating. That means you can serve last-minute Oreo cheesecake for dessert with a little fuss.
Freezing: can be frozen for up to one month. Wrap it well in plastic and then in aluminum foil and you have cheesecake whenever you want.
Dessert for the crowd: Oreos are the favorite of most people, so bake this recipe in a rectangular skillet (the cake won't be as high), and then you can cut it in smaller squares and feed more guests like I like to do.
Tips & tricks for this recipe:
Cookies: use regular Oreo dolls, real ones. Unless you want a different sense of content, that doesn't matter. But don't buy double dolls.
Material: all fillers must be in the chamber t °. This is the way you make sure everything is mixed well without making the excess dough. This is very important and part of how you achieve cream consistency.
Creaminess: in addition to the ingredients, make sure you bake it in a medium / low oven, turn it off while the cheesecake is still churning a lot, and you leave it at least 24 hours in the fridge. I recommend for 2 days. I found the texture to be superior.
Freezing: Cheesecake can be frozen and, in my opinion, many times the cake is softer and softer after staying in the freezer. Maybe there is a chemical explanation.
Topping: I add some chocolate ganache on top to complete the overall taste. But don't overdo it. I made that mistake the first time I tried this recipe and it really beat the taste of cheese and Oreos.
INGREDIENTS
For cookie bases:
- 1 ½ cup (150g) crushed oreo cake
- 3 Tbs (45g) of butter, melted
For cheesecakes:
- 2 pounds (900g) of cream cheese, in tº space
- 1/four cup (60g) sour cream, at room temperature
- 1 ¼ cup s (250 g) sugar
- 4 large eggs (room tº)
- 1 teaspoon of vanilla extract
- ¼ cup of cream
- 9-10 Oreo Cakes (cut into small pieces)
For Ganache:
- ¼ cup of cream
- 2 ounces of semisweet chocolate (60g)
INSTRUCTIONS
For basic:
- Line the bottom of the 9-inch springform pan with foil, tuck the foil below the lowest pan, gather the pan, then pull the foil around the side of the pan. This makes it a snap to unmold.
- Melted butter. Add ground cookies and mix them with a spoon. Or mix directly in the processor if you use it to grind cookies.
- Place the mixture in a prepared skillet and press firmly to the bottom. Cool when making the filling.
For cheesecakes:
- Preheat the oven to 350ºF / 175 ° C.
- Beat the cream cheese in a big bowl till clean. Add sour cream and stir.
- Add sugar gradually and shake at medium speed until the sugar has dissolved.
- Add the eggs, one at a time, mix until they are evenly mixed and put in the bottom of the bowl after each addition. At this point, I changed it to the hand beater because I didn't want to put extra air into the mixture, so I didn't beat it, just mixed well.
- Add vanilla and cream, stir until smooth.
- Pour the combination into the pan that has been organized.
- With a sharp knife, cut the cake into small pieces. You will have a few pieces and a few crumbs.
- Spread chunks of oreo and crumbs on top of the cheese mixture.
- Take a spoon and push the crumbs into the cheese mixture until it's almost closed. That way, the end result is a crust, crust, and crust on top.
- Bake for 15 minutes, reduce the oven to 300 ° F (150ºC) and bake again for 50 to 60 minutes. (This can vary depending on your oven. At this point the cheesecake still has to sway in the middle).
- Turn off the oven and, without opening the door, let the cheesecake come in for at least 1 hour. Cool to room tº.
- Refrigerate for at least 8 hours (1-2 days makes it thicker) before not printing.
- To do that, open the springform pan, raise the foil to remove it from the lowest and, hold the cake in one hand, push the foil down and raise the cake with the alternative hand.
For Ganache:
- Cut the chocolate and place it in a small bowl.
- Boil the cream, pour the chocolate and stir until very smooth.
- With a spoon or fork, pour ganache on top of the cheesecake.
This recipe is inspired by vintage kitchen notes
NoteTips & tricks for this recipe:
- Cookies: use regular Oreo dolls, real ones. Unless you want a different sense of content, that doesn't matter. But don't buy double dolls.
- Material: all fillers must be in the chamber t °. This is the way you make sure everything is mixed well without making the excess dough. This is very important and part of how you achieve cream consistency.
- Creaminess: in addition to the ingredients, make sure you bake it in a medium / low oven, turn it off while the cheesecake is still churning a lot, and you leave it at least 24 hours in the fridge. I recommend for 2 days. I found the texture to be superior.
- Freezing: Cheesecake can be frozen and, in my opinion, many times the cake is softer and softer after staying in the freezer. Maybe there is a chemical explanation.
- Topping: I add some chocolate ganache on top to complete the overall taste. But don't overdo it. I made that mistake the first time I tried this recipe and it really beat the taste of cheese and Oreos.
- Roast in front: as with most cheesecake recipes, it is recommended to bake a few days before eating. That means you can serve last-minute Oreo cheesecake for dessert with a little fuss.
- Freezing: can be frozen for up to one month. Wrap it well in plastic and then in aluminum foil and you have cheesecake whenever you want.
- Dessert for the crowd: Oreos are the favorite of most people, so bake this recipe in a rectangular skillet (the cake will not be as high), and then you can Cut it in smaller squares and feed more visitors.