Description
Recipe for baked cookies and cream Oreo cheesecake, ultra-creamy with an Oreo crust, crushed Oreo flavored cheesecake filling and a whipped cream topping (for a 8 inches/ 20 cm-diameter pan - 8 - 10 portions)
Ingredients
Oreo crust
- 25 Oreo cookies
- 80 g (1/3 cup) Butter - unsalted and melted
Cheesecake batter
- 600 g (21,16 oz) Cream cheese - softened and full fat
- 200 g (1 cup)Sugar - granulated
- 3 Eggs - room temperature about 157 g
- 2 tsp Vanilla extract
- 200 g (3/4 cup) Sour cream
- 1/2 lemon juice - about 20 g
- 22 crushed Oreo cookies
Topping
- 150 g (5,29 oz) Mascarpone cheese - cold
- 225 g (1 cup) heavy cream - full-fat and cold
- 2-3 tbsp Powdered sugar
- 1 tsp Vanilla extract
- Oreo Cookies
Instructions
Oreo crust :
- Blend the Oreo cookies in a food processor until finely powdered, then place in a medium bowl.
- Add the melted butter and mix until smooth.
- Pour the mixture into a 8 inches / 20 cm-diameter springform pan lined with parchment paper.
- Press the oreo crust mixture down with the back of a tablespoon, starting at the bottom and working your way up the sides.
- Place in the fridge for at least 30 minutes.
Cheesecake filling :
- Whisk the cream cheese with the sugar until creamy.
- Add the beaten eggs and whisk again to incorporate.
- Add the vanilla extract, lemon juice and sour cream and beat again to incorporate.
- Finally, using a flexible spatula, fold in the crushed Oreo cookies until smooth.
- Pour the mixture over the Oreo crust in the prepared pan.
Baking
- Preheat the oven to 300°F / 150°C and heat a medium saucepan of water to boiling.
- Pour the hot water over the deep fryer positioned under the rack.
- Place the Oreo cheesecake in the oven on the rack above the water pan and bake for 60-90 minutes, until firm in the center and slightly jiggly.
- Turn off the oven and leave the Oreo cheesecake to cool for 1 hour, leaving the oven door open, then cool completely to room temperature before covering it with plastic wrap and refrigerating overnight.
Topping :
- Whip the cold mascarpone with the cold heavy cream, powdered sugar and vanilla extract with an electric mixer for around 3 minutes until stiff.
- Place the whipped cream in a pastry bag fitted with a star tip.
- Remove the cheesecake from the fridge and carefully unmold, then place on a serving dish.
- Decorate the top of the cheesecake with the whipped cream and add Oreo cookie pieces.
- Enjoy!
Notes
Storage: Up to 5 days in the fridge in an airtight box or wrapped in cling film, up to 3 months in the freezer.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Cheesecake, dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 2148
- Sugar: 168 g
- Sodium: 1612 mg
- Fat: 105.9 g
- Carbohydrates: 279.6 g
- Protein: 22.2 g
- Cholesterol: 181.6 mg