Love Oreos? Love cheesecake? Then you’ll love this classic Oreo cheesecake recipe from Le Cordon Bleu-trained chef Noor Mubarak, who recently founded The Notting Hill Bakery.
It is while growing up around Notting Hill, London that Chef Noor dreamt about opening her very own bakery one day. The dream turned into reality during the recent lockdown. Run out of her home kitchen in Colaba, The Notting Hill Bakery is a cloud dessert kitchen specialising in creative and oh-so-indulgent desserts from stuffed brioche doughnuts to chocolate babka (the iconic Jewish braided bread).
Here the talented chef talks us through her Oreo Cheesecake recipe. Bookmark this recipe for the next time you’re craving something decadent!
Baked Oreo Cheesecake
- 675 g Cream cheese
- 225 g Caster sugar
- 200 g Whole eggs
- 300 g Whipping cream (heavy cream)
- 50 g Cornflour
- 5 g Vanilla extract (or vanilla bean paste)
- 15 Oreo biscuits
- 24 Oreo biscuits
- 70 g Unsalted butter
Prepare the Pan:
- Preheat oven to 160 degrees celsius. Lightly grease a 9″ pan with non-stick spray and line with parchment paper. Wrap the pan in multiple layers of heavy-duty tin foil.
For the Oreo Crust:
- Place the Oreo cookies in a food processor – or blender – and pulse until the cookies are fine crumbs.
- In a medium sized mixing bowl combine the Oreo crumbs and melted butter; mix well to combine.
- Pour into prepared pan and firmly press the crust down around the centre of the pan and toward the side of the pan.
- Bake in preheated oven for 12 minutes.
- Remove from oven and allow to cool.
For the cheesecake filling:
- In a large mixing bowl, combine the cream cheese and sugar and beat until smooth.
- Add in the eggs, one at a time, beating well after each addition. Then, add in the cornflour and combine.
- Pour in the cream and vanilla bean paste and mix until fully incorporated. Lastly, add in the chopped Oreos.
- Pour filling into the prepared crust and spread evenly.
- To make your cheesecake come out crack-free, place the cheesecake pan into a large, deep baking tray and fill the tray up with 2 inches of hot water.
- Bake for 1 hour 30 minutes to 1 hour 45 minutes. When taking out of the oven, the cheesecake should be still slightly wiggly. Allow the cheesecake to cool to room temperature and then place in the fridge overnight, or for at least for 8 hours.
- When ready to serve, top with a generous helping of whipped cream and extra Oreo cookies. And enjoy!
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We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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