If I could only have one type of dessert for the rest of my life cheesecakes are likely to be my top choice. I have a couple of fail-safe recipes that I rely on for birthdays and other occasions, but it’s always good to have a few more recipes to add to my repertoire.
This recipe is from Bites of Sweetness’ blog and looked ideal for my first attempt at an Oreo cheesecake. I did make some minor changes to the recipe including using the water bath method to bake, which increases the bake time but is supposed to produce a lighter cheesecake and prevent the top from cracking and browning. This cheesecake is pretty dense but isn’t too sweet so it doesn’t feel overly indulgent if you have a rather large slice. The Chief-Tasting-Officer did comment that he thought it was maybe a tad too sour/tangy for him, so next time I might substitute half of the sour cream for double cream.
Oreo Cheesecake with Chocolate ganache - from Bites of Sweetness For the base 23 Oreo cookies, finely crushed 90g unsalted butter, melted For the cheesecake 12 Oreo cookies, coarsely chopped 750g cream cheese, softened 100g caster sugar 50g golden caster sugar 4 eggs 250ml (1 cup) sour cream 1 teaspoon vanilla extract For the chocolate ganache/glaze 125ml (½ cup) double cream 25g sugar 25g unsalted butter 25g corn syrup 125g plain (bittersweet) chocolate, coarsely chopped (I used chocolate with >70% cocoa solids) Plus extra Oreo cookies for garnish
- Preheat oven to 165°C (or 155°C for fan-assisted ovens). Grease and line the bottom of a 9″ springform pan. Wrap the bottom and sides of the pan with foil (2 layers for safe measure).
- To make the base, combine the finely crushed Oreo cookies and melted butter and press into the base of the tin. Place in the fridge to cool for at least 10 minutes while you make the cheesecake batter.
- In an electric mixer with a paddle attachment, mix the cream cheese and sugars until smooth and creamy.
- Add the eggs one at a time and beat only until just incorporated.
- Add the sour cream and vanilla extract then fold in the chopped cookies.
- Pour the mixture over the prepared base.
- Place the pan into a large roasting tin and transfer to the oven. Add enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
- Bake for 80-90 minutes, or until set. The cake should still be a bit wobbly and if you have a food thermometer the centre of the cake should be at 70-72°C. Turn off the oven, leave the door slightly ajar and allow the cheesecake to sit for a further 45 minutes.
- Carefully remove the roasting tin from the oven and lift out the springform pan. Remove the foil, taking care as there may be hot water in the foil layers. Place the pan on a wire rack to cool for at least an hour before covering and transferring to the fridge. Chill for at least 4 hours, but ideally overnight.
- Before serving remove the cheesecake from the pan, running a hot knife around the edge to ensure it comes away cleanly from the pan.
- To make the chocolate ganache or glaze, heat the cream, butter, sugar and corn syrup in a heavy-bottomed saucepan until just simmering then pour over the chocolate. Mix until smooth, but try not to stir too much as the mixture will thicken. Pour the ganache immediately over the cheesecake and spread with an offset spatula. Do not wait too long before spreading on the cake as the ganache will start to seize, ruining the smooth effect.
- Garnish the top of the cake with more Oreo cookies as you wish.