Oreo Cookie Crust Cheesecake
Ingredients
Oreo Cookie Crust
Oreo cookies (crushed)
24 piece
butter (melted)
85 g
Vanilla Bean Cheesecake Filling
cream cheese (room temperature)
680 g
sugar
150 g
vanilla bean (split, scraped)
1 piece
eggs
3 piece
sour cream
180 g
heavy cream
120 ml
White Chocolate Vanilla Bean Ganache
white chocolate (chopped)
200 g
heavy cream (heated)
120 ml
vanilla bean (split, scraped)
0.5 piece
Instructions
Prepare the Oreo crust
Crush 24 Oreo cookies into fine crumbs. Mix with melted butter until evenly coated.
Press crust into pan
Press the Oreo-butter mixture firmly into the bottom of a 23 cm springform pan. Chill in the refrigerator for 15 minutes.
Make cheesecake filling
Beat cream cheese and sugar until smooth. Add vanilla bean seeds, then eggs one at a time. Mix in sour cream and heavy cream until just combined.
Bake the cheesecake
Pour filling over chilled crust. Bake at 160°C for 55-65 minutes until edges are set but center still jiggles slightly.
Cool and chill cheesecake
Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
Prepare white chocolate ganache
Heat heavy cream until just simmering. Pour over chopped white chocolate and vanilla bean seeds. Let sit 2 minutes, then stir until smooth and glossy.
Top and serve
Pour cooled ganache over chilled cheesecake. Spread evenly. Slice and serve.
Original recipe
Storage
Store covered in the refrigerator. Ganache may firm up; bring to room temperature 15 minutes before serving for best texture.
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