Oreo cheesecake
Equipment
Ingredients
Base
Oreo biscuits (crushed)
300 g
unsalted butter (melted)
75 g
Filling
full-fat cream cheese (room temperature)
600 g
caster sugar
150 g
sour cream (room temperature)
150 g
vanilla extract
2 tsp
large eggs (room temperature)
3 pcs
Oreo biscuits (chopped)
150 g
Topping
double cream (whipped)
150 ml
Oreo biscuits (halved)
6 pcs
Instructions
Prepare the base
Crush the Oreo biscuits and mix with melted butter to form the base.
Press base into tin
Press the biscuit mixture firmly into the base of a 20cm springform cake tin.
Make the filling
Beat the cream cheese and sugar until smooth, then add sour cream, vanilla and eggs one at a time.
Add Oreos to filling
Fold the chopped Oreo pieces into the cheesecake mixture.
Bake the cheesecake
Pour the filling over the base and bake at 160°C for 60 minutes until just set.
Cool and chill
Turn off the oven and leave the cheesecake inside for 1 hour, then cool completely and chill for at least 3 hours.
Add topping
Whip the double cream and pipe or spread over the chilled cheesecake. Decorate with halved Oreos.
Original recipe
Storage
Store covered in the fridge. Can be frozen without topping for up to 1 month
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