Marwa’s Indulgent Oreo Cheesecake

Indulgent Oreo Cheesecake

  • Servings: 14
  • Difficulty: medium
  • Rating: ★★★★★
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A creamy, rich Oreo flavoured cheesecake which will impress your guests if only they knew how easy it was


Ingredients


500g Soft cheese / cream cheese
280ml Double cream
2 packets of Oreo original biscuits ~ 28 biscuits
100g of plain digestive biscuits OR more oreo original
80g icing sugar
80g of melted butter or spread

Directions

  1. Take one pack (14 biscuits) of Oreo and open each one up. Scrap the filling and leave to one side and put the biscuit into a bowl or food bag to be smashed.
  2. To the biscuit part of the Oreo, add the digestive biscuit and smash until they are crumbs.
  3. Add the melted butter/spread and mix until all the crumb is coated and a little sticky
  4. In your dish, spoon in the cheesecake base and press it against the bottom and the sides. Keep working this until all the crumb is flat against the bottom and sides. Put this in the freezer.
  5. Put the cream cheese and double cream in the mixing bowl and whip until the mixture is really thick/stiff peaks
  6. Add the Oreo filling and icing sugar, whip until incorporated.
  7. For the remaining packet of Oreo biscuit, keeping the Oreo whole, break each biscuit into smaller pieces and add to the cream mixture, mix this into the mixture, folding over a few times to incorporate the Oreo flavour into the mixture.
  8. Take the base out of the freezer, spoon and spread the cream mixture into the base and put in the fridge for 4 or so hours before serving

Nutrition

Per Serving: 509 calories; 30 g fat; 61 g carbohydrates; 3 g protein; 280 mg sodium. Also includes potassium, calcium and iron*

Extra notes:

Other items required:

  • something to smash in (see note below called ‘SMASH’)
  • something to smash with
  • a mixing bowl or two
  • a spatula or spoon
  • a nice container to hold your cheesecake
  • an electric whisk – or a very long time with a normal whisk

It’s Grease lightening!

You may want to grease your dish, I didn’t as I kept my cheesecake in there and the slices came out quite easily and cleanly.

It is all about the cheese

I always saw cheesecake recipes that were like cream cheese, and I just didn’t what that meant. For everytime I thought, why not try a cheesecake, I could never find an item labelled ‘cream cheese’. Fast forward to 25 years old, and my wonderful friend Yoanna makes me a cheesecake and says she uses ‘Soft Cheese’. And so, my cheesecake-making experiemental days has begun.

I use the cheapest own-brand tub of ‘soft cheese’ from the supermarket I can find and it works wonderfully!

SMASH

Again, recipes are like ‘Put in a plastic food bag and use a rolling pin to crush into crumbs – or use a food processor’. I had none of those things.

SO – plastic bowl and a heavy glass bottle and some care did the trick

Happy accident?

So you can just use an extra 100g of Oreo biscuits and buy three packets instead of two. But I didn’t do that because when I first made this I didn’t read the cooking instructions 😀

However! Now I always make my Oreo cheesecake like this because I like the marbelling effect – it’s completely up to you how you would like to proceed.

Ditch the vanilla

Contrary to popular belief, you don’t have to put vanilla flavouring into everything, it is already an indulgent flavourful dessert, the vanilla will just make it heavier.

Stiffness

When it comes to whipping the double cream and cheese, we want a nice thick mixture which doesn’t move about much. ‘Stiff peaks’ in the baking world. If you overwhip it, it starts to look grainy, so stop right there!

The dietary

Obviously this depends on the serving size and whether the data used was correct. This is not made to be a healthy dish but if you are worried and don’t mind the impact on flavour, you can reduce the sugar and biscuits used in the actual cream cheese mix, or wait patiently for my healthy vegan cheesecake alternative.

The origin

Part of this recipe came from my good friend Yoanna, and because there was no specifics to the recipe she gave me, I also used BBC Good Food’s Vanilla Cheesecake here. I’ve adapted the two to create my own version and its so delicious I named it after myself.


If you gave this a go, I would LOVE LOVE LOVE to see the photos in the comments below!

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