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Oreo cheesecake
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Do you already smell that aroma? It's Oreo cheesecake, the favourite dessert of sweet tooths around the world! Indulge in this delight in your own kitchen and let your family and friends fall in love with its exquisite taste and ease of preparation. You don't need to be a chef to bake such a delicacy!
This dessert is perfect for special occasions and for evening tea at home. That's why many sweet lovers have chosen this option — it's so simple and so delicious!
Variations
You can experiment with different types of biscuits for the base: from classic Oreos to caramel or even gluten-free varieties.
Secrets of tenderness and taste
The main secret is to carefully whip the cream. This will ensure the cheesecake is light and airy.
Tips on ingredients
Use high-quality cream cheese — the basis for a successful cheesecake. Choose fresh and natural butter without additives.
Small culinary nuances
Do not rush to cool the cheesecake — leave it in the cold for at least 4 hours to achieve the desired texture.
Ingredients for the recipe
Ingredients
Oreo Cookies with Cocoa and Vanilla Cream Filling 228g
250 g + 100 g for filling
Galychyna Extra Sweet Cream Butter 82.5% 180g
100 g
Hochland Professional Cremette Cream Cheese 65% 1kg
600 g
Khutorok White Crystalline Sugar 800g
150 g
Carmencita Vanilla Extract 150ml
1 tsp
Chicken Egg С1 1pc
3 pcs.
Ferma Sour Cream 20% 200g
200 g
Dr. Oetker Corn Starch 30g
1 tbsp
Preparation steps
01
Oreo base — Crush the biscuits into crumbs and mix with melted butter. Press into a springform pan (20–22 cm) and form the base. ⏱ 10 min. Guide: the base should be dense, even and not crumble when pressed.
02
Baking the base — Bake the base at 180°C for 8–10 minutes, then leave to cool. ⏱ 10 mins. Guide: the edges should be lightly browned and the surface dry.
03
Cream filling — Whisk the cream cheese and sugar until smooth on low speed. Add the eggs one at a time, then the sour cream, vanilla and starch. ⏱ 8–10 min. Guideline: the mixture should be creamy, smooth and free of air bubbles.
04
Adding Oreo — Carefully stir coarsely broken Oreo cookies into the filling. ⏱ 1 min. Guideline: the pieces should be evenly distributed and not ground into dust.
05
Baking the cheesecake — Pour the filling onto the base. Bake at 160°C for 50–60 minutes. ⏱ 50–60 minutes. Guideline: the edges are stable, the centre wobbles slightly when the tin is shaken gently.
06
Cooling — Turn off the oven, open the door and leave the cheesecake for 30 minutes, then cool in the refrigerator. ⏱ 30 minutes + 4 hours. Guideline: the surface is smooth, without cracks, and the texture is dense after cooling.
07
Tip⏱ For the most pronounced Oreo flavour, crush some of the biscuits (2-3 pieces) into crumbs and sprinkle over the top of the cheesecake before serving, or pour over chocolate sauce. Wet the knife with hot water before cutting — the pieces will be neater.
Where to order ingredients
Select the required ingredients in one of the stores
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