This week was a fun week, I finally had the energy and motivation to bake again. I found a delicious looking oreo cheesecake on instagram, which is where I’ve been finding most of my recipes.

Recipe:

Makes: 12 Slices

Crust ingredients:

  • 24 Oreo Cookies
  • 4 tablespoons melted butter

Filling ingredients:

  • 600g cream cheese
  • 1 1/4 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups heavy cream
  • 14 Oreo cookies

Ganache ingredients:

  • 100g semi-sweet chocolate chip
  • 1/3 cup heavy cream
  • 2 tsp butter

Crust preparation:

  • Blend the whole oreo cookies until they resemble a fine sand. Melt the butter. Add the melted butter to the oreo crumbs and mix until fully combined.
  • Pour the crust mixture into a greased 9 inch springform pan and press it down to the bottom of the pan and slightly along the sides. Place crust in the fridge to cool while preparing the filling.

Filling preparation:

  • With a hand mixer or stand mixer, cream the cold cream cheese, powdered sugar, and vanilla extract for 1 minute on low speed. Scrape the sides of the bowl and mix for another 30 seconds or until everything is fully combined.
  • Scrape the sides of the bowl, add in the heavy cream, and whish until the mixture can hold a stiff peak.
  • Add Oreo cookies to a plastic bag and crush them into different sized pieces. Add the crushed Oreos to the filling and fold them in with a rubber spatula.
  • Add the filling into the prepared springform pan and even it out with an off-set spatula. Cover with plastic wrap and place in the fridge for 6-8 hours.

Ganache preparation:

  • Melt the chocolate chips and butter in the microwave. Once melted, add the cold heavy cream and gently stir together until smooth.
  • Remove the cheesecake from the springform pan and move to a serving tray. Pour the ganache over the cheesecake.
  • Place the cheesecake into the fridge for 20 minutes for the ganache to set.

Tips and Tricks:

  • Make sure to use whipping cream! I bought table cream as the store I went to was out of whipping cream and this prevented me from being able to reach a stiff peak with the filling as it did not have a high enough fat content. Because of this, my cheesecake could not set fully and oozed.
  • I finally got a kitchen scale which made the measurements way easier! If you don’t have one, there are lots of grams to cup conversions online.
  • I used off-brand cookies cause they were cheaper and I’m a university student. You couldn’t even tell a difference!
  • Before adding the cream into the cheesecake filling mixture, I made sure the cream cheese was completely smooth and didn’t have any lumps, this made sure my cheesecake was really smooth.
  • When microwaving the chocolate chips and butter, put it in the microwave for short amounts of time to make sure you don’t burn the chocolate.
  • I added whipped cream to the top of my cheesecake as decoration, but you don’t have to if you don’t want to.