Hello everyone! I thought it was time to share one of my favorite cheesecakes. This oreo cheesecake is unbelievable!! So tasty and worth the effort.
I went a bit out there with my decoration but there’s no need for it at all. The cheesecake itself is what tastes amazing! I did a ganache drip and a white chocolate whipped ganache on top with some oreos. You could simplify this and do your topping whatever way you wish, whether it be whipped cream, buttercream or nothing at all.
The recipe is pretty straightforward but it takes awhile to set like most cheesecakes. My recipe makes a very big cheesecake (about 16 generous servings) so feel free to reduce your ingredients and make a smaller one. You will need a good few packs oreos with my big version.
Oreo Cheesecake
Prep time: 30 minutes
Set time time: 2.5 Hours
Servings: Approx 16
Ingredients
Base
- 425g Oreos
- 40g Butter
Cheesecake
- 1100g Cream cheese
- 200g Icing sugar
- 140 ml Double cream
- Vanilla flavouring (I used 25 drops of my go to –https://www.foodieflavours.com/shop/flavours/natural-flavouring/vanilla/)
- 300g Crushed Oreos
- OPTIONAL Mini oreos for decoration.
Chocolate Ganache
- 100g Dark chocolate
- 100g Fresh cream
Whipped white Chocolate Ganache
- 300g white chocolate
- 100g Fresh cream
Directions
- Crush oreos in a bowl or a food processor to a fine crumb. Melt butter and add to the mix. Press mix into an 8 inch springform tin. Set in the freezer for about 10/15 minutes until solid.
- While the base is setting we can make the cheesecake part. In a big mixing bowl add your cream cheese, cream, vanilla and icing sugar.
- With an electric whisk, mix together till thickened. This won’t take too long at all. Be careful not to over mix or it may become too loose and not set properly.
- Once combined, fold in your crushed oreos.
- Remove your tin from the freezer, Put your cheesecake mix into the tin and with a spatula press the mixture tightly in. My mixture went right up to the top of the pan so I could get a really flat top by smoothing with a palette knife. Don’t worry if you have some left over, you can eat that while waiting…
- Once you are happy with your cheesecake place it in the freezer to set for about 2 and a half hours. I do this so my cheesecake comes out with super crisp edges which looks amazing!
- OPTIONAL – I make my ganache just before I take my cheesecake out of the freezer so they are ready to decorate with just in time. Heat up cream in a saucepan until sides start to bubble. Pour cream in a bowl with the Dark chocolate and combine till melted. Leave to cool till room temperature. This is for your drip.
- OPTIONAL – For the whipped white ganache use the same steps as above but let ganache set until stiff but moveable.
- Once the cheesecake is set, remove from the pan. If you need to smooth any imperfections use a palette knife.
- Place dark chocolate ganache into a piping bag and cut a tiny amount off the end. Take your time with this step, slowly pour the ganache from the edge of the cake to make the drip effect. If you have any leftover you can drizzle on top too! Place in the fridge for 5 minutes to set.
- Now it’s time to whip your white chocolate ganache. Using an electric whisk mix until you see it lightening in colour. This will only take a couple of seconds. Place into a piping bag. I used a Wilton 2d tip.
- Remove Cheesecake from the fridge and pipe the white chocolate around the cheesecake. I place mini oreos on top for decoration but you can use whatever you like.
- Let set in the fridge for about 30 minutes then enjoy!
- Keep Refrigerated.
- If you make this recipe I would love for you to tag me on Instagram! #gills_bakesandcakes @gills_bakesandcakes
