Mint Oreo Bliss (Print Version)
# Ingredients:
→ Oreo Crust
01 -
Melted unsalted butter
02 -
Crushed Mint Oreos
→ Mint Cheesecake Filling
03 -
Softened cream cheese, full-fat
04 -
White sugar
05 -
Plain flour
06 -
Tangy sour cream
07 -
Mint flavoring
08 -
Vanilla extract
09 -
Room-temp eggs
10 -
Broken Mint Oreos
11 -
Chocolate drizzle
12 -
Optional green food dye
→ Chocolate Ganache Topping
13 -
Choco chips—semi-sweet
14 -
Cold heavy cream
→ Chocolate Whipped Cream
15 -
Chilled heavy whipping cream
16 -
Icing sugar
17 -
Dark cocoa powder
18 -
Vanilla essence
# Instructions:
01 -
Crush the mint Oreos finely, mix with the melted butter, and press firmly into a springform pan. Spread the crust slightly up the sides. Bake at 325°F for 10 minutes, then let it cool completely.
02 -
Use a silicone pan or wrap the springform pan in foil to keep it water-tight.
03 -
Mix softened cream cheese, sugar, and flour on low until smooth. Stir in sour cream, mint, and vanilla. Beat in eggs one at a time just until blended. Keep the batter lump-free and smooth.
04 -
Layer a third of the batter on the crust, then scatter chopped Mint Oreos over it. Drizzle chocolate, then pour in the rest of the batter to cover.
05 -
Place the pan in another larger pan filled partway with hot water. Bake at 300°F for 70-80 min until the edges are set and the center jiggles.
06 -
Once the oven's off, keep the cheesecake inside with the door closed for 30 min. Then crack the door open and cool another 30 min. Chill in the fridge at least 5 hours or overnight.
07 -
Spread warm ganache over the cold cheesecake. Whip cream with cocoa, powdered sugar, and vanilla until firm peaks form. Pipe swirls on top and add halved Oreos to finish.
# Notes:
01 -
You can make this cheesecake up to 3 days ahead of time.
02 -
Softened cream cheese is key to getting a smooth texture.