Ever since trying The Cheesecake Factory‘s Oreo Cheesecake on a trip to San Francisco a year ago, I’ve wanted to recreate it at home. Having recently discovered the ultimate baked New York cheesecake recipe from Hummingbird Bakery, I decided to adapt it into a smaller Oreo version. This is a much more modest version of the one I had in California (where one slice was enough to feed a family of four!) but I think it matches up taste-wise. Cheesecake connoisseurs will have to try it and tell me what they think!
for the base
1 tblsp cocoa powder
85g unsalted butter, melted
for the filling
600g full-fat cream cheese
125g golden caster sugar
1 tsp vanilla extract
2 large eggs
abour 3/4 of a pack of Oreo cookies, broken into large pieces
- Grease the base of a 6″ springform tin and preheat the oven to 150°C.
- Start by making the biscuit base. Blitz the digestives and the cocoa powder together to a fine crumb.
- Stir in the melted butter until evenly blended and press into the base of the springform tin.
- Chill in the fridge whilst you prepare the filling.
- Gently beat together the cream cheese, caster sugar and vanilla extract.
- Add the eggs one by one and beat until smooth.
- Stir in the oreo chunks before pouring the mixture into the springform tin on top of the biscuit base.
- Place the tin in a deep tray and fill the tray with water so that it comes half way up the tin.
- Place the tray in the oven for 25-30 minutes until the cheesecake has firmed around the edges and it has taken on a very slight colour. It will still seem really really wobbly in the middle but don’t fret! It will set up beautifully after a night in the fridge!
- Remove the springform tin from the water and leave to cool on a cooling rack before placing in the fridge overnight.
- When ready to serve, run a palette knife around the edge of the tin before releasing the spring.