Oreo Cheesecake
Rich cheesecake made with broken Oreo cookies.
Servings 12
Cost 5
Ingredients
- 35 regular Oreos (24 for crust and 11 for the batter)
- 5 tablespoons unsalted butter melted
- 3 large eggs
- 4 packages softened cream cheese (32 oz total)
- 1 cup granulated sugar, divided use (¾ cup and ¼ cup) (150 grams for cake and 50 grams to go in egg whites)
- ½ cup heavy cream, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- 1 cup sweetened whipped cream or whipped topping for garnish
Instructions
- Preheat oven to 350 degrees F.
- Crush or grind 24 of the Oreos to make 2 cups of crumbs. Mix the crumbs with the melted butter and press tightly into a 9-inch round springform pan. Set the pan on a rimmed baking sheet and bake for 10 minutes. Let cool.
- Meanwhile, separate the eggs and put the whites in a separate mixing bowl.
- Decrease the oven heat to 300 degrees F.
- In the bowl of a stand mixer or in a large mixing bowl using the paddle attachment, beat the softened cream cheese and ¾ cup of the sugar (reserve remaining ¼) until smooth and creamy Using the lowest speed of the mixer, beat in the egg yolks, scraping sides of bowl until mixed. On low speed, beat in the cream and vanilla. Add the flour and beat on low until mixed.
- In a second mixing bowl, using the whisk attachment, beat the egg whites until soft peaks form. Gradually add the extra ¼ cup of sugar. Fold the egg white mixture into the cream cheese mixture.
- Break remaining Oreos into small pieces and fold into the batter.
- Scrape the batter into the pan covering the crust. Spread to the edges. Bake at 300 degrees F. for 1 hour and 15 minutes. Remove from oven and let cool 2 hours at room temperature, then chill overnight.
- Pipe whipped topping or sweetened whipped cream in the center. You garnish with more Oreo crumbs or decorate it at this point as well.
Notes
Try to have all cheesecake ingredients at room temperature, otherwise the chilled eggs and cream will make the cream cheese lump up again.