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Sunday, 23 September 2012

Oreo Cheesecake - 2 treats in 1

Press this link for this Recipe in Arabic

There is the cheesecake and the Oreos: 2 treats in 1 dessert :)

I remember going back to Amman one summer and the whole city was raving about Oreo Cheesecake. At that time only one cafe was offering this succulent dessert, and people made the cafe a destination for devouring this cheesecake. Oreo Cheesecake is a delight by all means. It is two treats in one dessert. The Oreos, and the cheesecake are succulent on their own, when mixed together this dessert is just phenomenal!

For making this cheesecake I had gone for a cold version cheesecake instead of the baked one. But for the baked version, follow my Baked Cheesecake recipe, except substitute the Oreos for the biscuits in making the shell, and add quartered Oreos to the cheese filling before baking. I also always like a thick crust for my cheesecakes. This is a personal preference really. Feel free to go for a thinner crust if that is what you fancy. Finally, I prefer dark chocolate, but you can go for dark or milk chocolate to finish the cheesecake.


Oreo Cheesecake in individual Portions
Presentation & Variations

You can go for serving this cheesecake whole as in the picture above, or you can serve it deconstructed in mini dessert cups. You can even serve this fabulousness in individual portions as in the picture to the right.

For individual portions all you need to do is stack the layers inside a deep kitchen ring, and leave to set in the fridge. When ready to serve, heat a spatula and run it through the edges for easy release. Of course, it has to be served cold :)

TIP This is a fabulous recipe to make with the kids. It does not include any raw eggs, or other ingredients that can be threatening, nor does it require heat or any such potentially hazardous activity for kids.


Oreo Cheesecake
Serves 12
You Need
500g Oreo Cookies (or 250g for thinner crust)
2 tsp Gelatin Powder
60 ml warm water (not hot)
350g Mascarpone cheese
300 ml Half & Half or Light Cream
180g melted white chocolate
110g caster sugar
2 tsp Vanilla
200g mini Oreo Cookies
50g dark or milk chocolate, melted for drizzling

Feel free to go for a thinner crust if that's how you like your cheesecake


Line the base of your springform pan with baking paper. Set aside.

Place the 500g Oreos with their cream filling in a food processor and pulse until the mixture resembles fine crumbs that hold shape when squeezed. If the mixture appears too dry, and won't hold shape add enough softened butter to bind it.

Press the mixture onto the bottom and sides of your lined springform. Refrigerate for 30 minutes.

Sprinkle the gelatin into the warm water and stir to dissolve. Set aside.

Oreo Cheesecake with Milk Chocolate Cover
Using an electric mixer, beat the mascarpone cheese, cream, sugar and vanilla until the mixture is smooth. Stir in the melted white chocolate and gelatin mixture until all is well incorporated. Then Add the mini Oreos and fold them into the cheese filling. Pour the cheese filling onto the cookie lined pan. Cover the pan and refrigerate for 3 hours. Drizzle the tops with the melted dark or milk chocolate. You can go for light drizzling or you can go for more chocolate to almost cover the tops. Place a few fresh berries on 1 side for garnish.

You can serve this cheesecake with caramel sauce if desired.

Serve cold and enjoy.


For a super easy Oreo Pudding Cups recipe follow this link.


Thank you for dropping by and reading this post. I hope you liked it, and that you will try it out. 
You know I love to hear from you so let me know what you think of this recipe...

Have a delicious Day!

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