Oreo Cheesecake

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Two treats in one 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 delicious dessert, and people made that 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 (on this link), 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.

Ingredients

Serves: 12 Cook Time: 20
  • 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 essence or scraped seeds of 1 vanilla bean
  • 200g mini Oreo Cookies
  • 100g cacao powder for garnish

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 of your lined springform. Refrigerate for 30 minutes.

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

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.

Dust the top and sides with the cocoa powder, otherwise you can drizzle the tops with melted dark or milk chocolate. You can also serve this cheesecake with caramel sauce (recipe on this link) if desired. Serve cold and enjoy.

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 it in individual portions by making mini cheesecakes.

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.

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