I was not a cheesecake person until I happened to try it myself at home. After a disastrous first attempt at making mini cheesecakes couple of years back, I gave up on it completely until I tried it again few weeks back. Sally’s baking addiction is one of my favorite blogs for desserts. I have tried many of her recipes and found them simple and fool proof. I recently tried the blueberry swirl cheesecake from her blog and loved it.I tried again with this Oreo cheesecake and it came out really well. I looked at various blogs for inspirations and finally ended up on this recipe. I followed the water bath technique that sally uses in her cheesecake to give it that beautiful texture. Now to the recipe :
For the base:
- 9 to 10 oreos
- 2 tbsp butter
For the cheesecake filling:
- 16 oz cream cheese (at room temperature)
- 1/4 cup sugar
- 2 eggs at room temperature
- 1/4 cup sour cream
- 2 tsp vanilla extract
- a pinch of salt
- some Oreo crumbs from the base mixture
- around 6 to 8 Oreos (or)
- Chocolate ganache
Pre heat oven to 350 Degrees
Line a 8 inch spring foam pan with parchment paper and set it aside
Crush the Oreos in a food processor and make a fine crumb. Mix in the melted butter to the crumbs and make a cheesecake base by pressing the crumbs to the bottom of the pan in an even layer. (Reserve 1 to 2 tbsp of the crumb for the filling)
Bake the base for 10 to 12 mins and set it aside to cool.
Now lets make the cheesecake filling. In a large bowl, beat the cream cheese (at room temperature) until smooth. Then add the sugar and beat the mixture until it is smooth and creamy.
Add the eggs one at a time and beat until it is properly incorporated.
Then, add the vanilla extract, sour cream to the mixture and mix until it is combined.
Add the cheesecake filling to the pan, reserving 1/4 cup of the cream cheese filling to be used later.
Now sprinkle the oreo crumb that you have set aside on the top and add the remaining 1/4 cup filling and make any pattern of your choice. I made a swirl pattern and then mixed everything to create somewhat a messy pattern 🙂
Bake the cake in a water bath for 45 to 50 mins. After 45 to 50 mins, leave the oven door open and leave the cake pan inside the oven for an hour.
Once done, refrigerate it for 4 to 5 hrs or even overnight. Serve with some oreos topped on the cheese cake. You can also drizzle some chocolate ganache for extra deliciousness.
You make a water bath, by placing the spring foam pan inside a larger pan filled with hot water. The larger pan must have about 1/2 to 1 inch of hot water.