Velvet Oreo Cheesecake (Print Version)
# Ingredients:
→ Cookie Crust Base
01 -
1/4 cup melted salted butter (4 Tbsp, 56g)
02 -
2 cups of crushed Oreo cookies (around 25 cookies, filling included, 200g)
03 -
50g of granulated sugar (1/4 cup)
→ Velvety Cheesecake Layer
04 -
Full-fat cream cheese, softened, 678g (3 packages of 8 oz each)
05 -
1 cup of sugar (200g)
06 -
1/2 cup sour cream, room temperature (128g)
07 -
1 1/2 Tbsp heavy cream, also at room temperature (22g)
08 -
1 1/2 Tbsp vanilla extract or paste (18g)
09 -
3 tablespoons cornstarch (24g)
10 -
Red gel food coloring, 2 tsp
11 -
3 large eggs, room temperature (168g)
12 -
About 8 Oreo cookies, chopped (1/2 cup, 45g)
→ Toppings
13 -
80g melted dark chocolate or chopped chocolate (1/2 cup)
14 -
1/4 cup Oreo cookie pieces (30g)
15 -
Whipped cream of choice
# Instructions:
01 -
Warm the oven to 350°F (175°C). Use a non-stick spray to coat an 8-inch springform pan, line it with a parchment circle, then spray the paper lightly.
02 -
Using a food processor, crush 25 Oreo cookies until finely ground. Blend the crumbs with melted butter (1/4 cup) and sugar (1/4 cup) until the texture feels wet. Pack the mix evenly into the pan and push it up about two-thirds along the side walls.
03 -
Let the crust bake for 9-10 minutes, then place it on a cooling rack to set. Adjust the oven to 300°F (150°C) to get it ready for the next step.
04 -
Using a mixer, whip the cream cheese for about 4-5 minutes until smooth. Stir in sugar, sour cream, heavy cream, vanilla extract, and cornstarch. Add food coloring and mix gently on low, cleaning the sides of the bowl occasionally.
05 -
Beat the eggs with a fork in a separate dish. Gradually fold them into the batter on low speed until just blended. Give the bowl a few taps to remove air bubbles, and smooth any lumps with a spatula.
06 -
Pour half of the cheesecake filling onto the crust. Sprinkle chopped Oreos across the surface, then top it off with the rest of the batter.
07 -
Place the springform pan onto a cookie sheet to catch drips. Set the temperature to 300°F (150°C) and bake for 12 minutes. Without opening the oven, lower the heat to 225°F (110°C) and continue for 110-115 minutes.
08 -
Once done, turn off the oven. Let the cheesecake rest inside for an hour with the oven door shut. Then crack the door with a wooden spoon and let it cool another hour. Finish cooling it for 2 more hours at room temp.
09 -
Cover the cooled cheesecake with foil and chill it in the fridge for at least 3-4 hours, or let it set overnight.
10 -
Drizzle melted chocolate over the top, add whipped cream, and sprinkle chopped Oreos. To slice, warm the knife and clean it between cuts. Keep leftovers in an airtight container in the fridge for up to 5 days.
# Notes:
01 -
Cool it gently to stop cracks from forming.