Recipe: Baked Oreo Cheese Cake

Have you heard of The Notting Hill Bakery? Founded by Le Cordon Bleu-trained chef Noor Mubarak, the cloud dessert kitchen has been inspired by the colourful neighbourhood in London where Noor spent her adolescent years.

It is while growing up around Notting Hill that she 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 specialises 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 the startlingly-simple steps to whip out an Oreo Cheesecake. Bookmark this recipe for the next time you’re craving something decadent. Because. Who doesn’t love the elevated combination of Oreos and Cheesecake?


Cheesecake Filling:

  • 675g Cream cheese
  • 225g Caster Sugar
  • 200g Whole eggs
  • 300g Whipping cream (heavy cream)
  • 50g Cornflour
  • 5g Vanilla extract (or vanilla bean paste)
  • 15 Oreo biscuits


  • 24 Oreo biscuits
  • 70g 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 – 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!

Follow Noor at @ChefNoor_M @TheNottingHillBakery

We’d love to hear from you! Do let us know if you try this recipe – leave a comment below; and tag us in your delicious creations on Instagram @the_foodiediaries.


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