Baked Oreo Cheesecake
Level up your cheesecake with Oreos! This recipe by Le Cordon Bleu-trained chef Noor Mubarak, (founder of The Notting Hill Bakery in Mumbai), includes a hack to ensure your cheesecake comes out crack-free.
Ingredients
Cheesecake Filling:
- 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
Crust:
- 24 Oreo biscuits
- 70 g Unsalted butter
Instructions
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!