Inthemidnightkitchen

Classic Cheesecake With Oreo Base

inthemidnightkitchen
classic cheesecake with Oreo base
Jump to Recipe Print Recipe

Cheesecake fans unite!

While giving my blog an update, I realised I don’t have one cheesecake recipe. I mean, that is not allowed and it needed to be fixed stat! I decided to work on a classic cheesecake with Oreo base recipe. This cheesecake is absolutely light, the crumble is perfect and the Oreo base adds a lovely hint of chocolate. Baking a cheesecake can go one of two ways, it will be either be amazing or absolutely average. And with this recipe, I needed it to be AMAZING. So while I was recovering from Covid I decided to make this my next project and to keep my mind occupied. This recipe is very simple to follow and I have process shots along the way to make it easy to follow as well. Here are a few tips that I found useful while baking this classic cheesecake with Oreo base.

How bake the perfect classic cheesecake with Oreo base:

  1. The Oreo’s used in this recipe is about 1 and a 1/2 packets of Oreos. Measure them with the filling on a scale and them remove the icing inside.
  2. Make sure to press down the Oreo base well. I used the back of a spoon to even it out.
  3. The cream cheese should be out of the fridge for at least 15 minutes before using it. The allows it to mix better with the rest of the ingredients.
  4. With this recipe, I used Greek yoghurt. But you can use sour cream as well.
  5. If you don’t have granulated sugar, you can also use caster sugar.
  6. Take note of the chill time and refrigeration time. I would not rush this part because the cheesecake needs to set. If it is not set, it will be quote soft and may not hold its shape and texture.
  7. The chocolate topping is optional but it does add a lovely flavour. Make sure to add the recommended amount of butter otherwise the chocolate will be too hard to cut into.
Pin
Print

Classic Cheesecake With Oreo Base

Recipe by inthemidnightkitchenCourse: DessertCuisine: AmericanDifficulty: Medium
Servings

10-14

servings
Prep time

20

minutes
Cooking time

35

minutes
Chill time

5

hours

This Classic Cheesecake recipe is definitely a winner. This is a baked cheesecake, with an Oreo base and it’s topped with dark chocolate.

Ingredients

  • Oreo Base

  • 37g butter, melted

  • 212g Oreos, remove the cream inside.

  • Cheesecake Filling

  • 500g plain cream cheese

  • 1 cup granulated sugar

  • 1/4 cup Greek yoghurt or sour cream, room temperature

  • 3 large eggs

  • 2 tsp. vanilla extract

  • 1/3 tsp. salt

  • Chocolate Frosting

  • 1/2 cup butter

  • 170g dark chocolate

Directions

  • Oreo Base
  • Preheat your oven to 180C, line a square tin with parchment paper and spray with a grease proof spray.
  • First separate the Oreos and remove the white cream inside.
  • Place the Oreo biscuits in a blender and blitz until the crumbs are fine.
  • Then add in the melted butter and blitz for a few seconds.
  • Add the base to the tin, press it down lightly with the back of a spoon to make sure it is even.
  • Bake for 10 minutes, once it is done, set aside and allow to cool.
  • Cheesecake Filling
  • In a stand mixer, add in the cream cheese, and mix with the creaming tool for about 3 minutes. Just until the cream cheese is softened and smooth.
  • Then add in the sugar and mix again until just combined.
  • Add in the Greek yoghurt and mix to combine.
  • Then add in the eggs one at a time. Make sure to scrape down the bowl after each time you add the eggs.
  • Add in the vanilla extract and salt and mix one last time.
  • If there are lumps, don’t worry about it because it will cook through once it goes into the oven.
  • Pour on top of the crust, smooth it down and then bake for 35-38 minutes. Once it gets to 35 minutes, the cheesecake should wobble only slightly and the centre should be set.
  • Once the cheesecake is done, allow to cool at room temperature for 1 hour and then place in the fridge (covered with cling wrap) for 4-5 hours to allow it to set.
  • Chocolate Frosting
  • Melt the butter and chocolate together in a small pan over medium heat. Remember to stir constantly so it doesn’t burn.
  • Once the chocolate is melted, remove from the heat, allow it to cool for 3-5 minutes and then pour it over the cheesecake.
  • There should be a small lip around the cheesecake, this will keep the chocolate confined to the rims. If there is no lip, that’s also fine.
  • Once the chocolate has been added, place the cheesecake in the fridge for 30 minutes and then enjoy!

Notes

    Exit mobile version