1/6 Photos of Oreo Cookie Cheesecake
This recipe comes from 'Take 3 Cooks' cookbook. I've always been meaning to make it myself, because the pic looks heavenly, but have not yet gotten around to it. I'm posting this in response to a request, so let me know what you think! It suggests to use chocolate bourbon biscuits instead of Oreo cookies if you can't find them. Don't look at the calories! ;)
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Units: US | Metric
- 350 g Oreo cookies, crushed
- 100 g unsalted butter, melted
- 800 g cream cheese
- 4 eggs, beaten
- 175 g caster sugar
- 200 ml single cream
- 350 g Oreo cookies, broken into small pieces
- 400 g sour cream
- 29.58 ml caster sugar
- 1Preheat oven to 190°C/375°F/Gas 5.
- 2For the base mix the crushed oreos with the melted butter and press firmly into a 14inch (12inch would also work) spring-form cake tin.
- 3For the filling, whisk the cream cheese, eggs, and sugar until smooth.
- 4Mix in the cream.
- 5Pour half of the mixture onto the cake base.
- 6Add the broken cookies and press down into the mixture.
- 7Pour the rest of the filling on top.
- 8Bake in the middle of the oven for approx 25 minutes, the cake edges should look quite set.
- 9Take it out of the oven and increase the temperature to 240°C/475°F/Gas 9.
- 10Mix the sour cream with the remaining 2 tbsp of sugar and cover the top of the cake with the mixture.
- 11Make sure the oven has reached the new higher temperature and then return to bake for exactly 5 more minutes.
- 12Take it out of the oven and allow it to cool completely, before spreading the remaining 4 tbsp of sour cream over the top and topping it off by sprinkling on chocolate curls.
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Nutritional Facts for Oreo Cookie Cheesecake
Serving Size: 1 (221 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 750.8
- Calories from Fat 476
- Total Fat 52.9 g
- Saturated Fat 27.4 g
- Cholesterol 182.6 mg
- Sodium 567.7 mg
- Total Carbohydrate 62.3 g
- Dietary Fiber 1.6 g
- Sugars 44.0 g
- Protein 10.5 g