See the recipe for the best Oreo cheesecake ever. Prepare this delicious dessert for your family and friends; the look and taste of the layers tempts you. It will undoubtedly be a fantastic experience. I invite you to try the recipe.
Ingredients for cheesecake
- One kilogram of premium cottage cheese, ground or semi-skimmed, without fat
- Fifty-grain cream Eleven or eighteen percent
- Four large eggs or five small eggs, broken to a maximum weight of 240 g.
- 150 g of powdered sugar, about half a cup
- One package (about 40 g) of vanilla pudding with no added sugar
- At least 120 grams of Oreo cookies
- Possible decoration: more Oreo cookies or half of the cake cream
Oreo cheesecake
Step 1: Place the bottom in the pan
Fill the bowl of a food processor with 150 grams of Oreo cookies and 20 grams of butter (which can be taken directly from the refrigerator). Mix them with sand. If you don’t have a food processor, crush the cookies using a rolling pin or smash them with a wooden mallet with a round tip in a bowl. You can also put them in a string bag. Then mix them with butter.
Get ready by grabbing a baking pan. A cake tin with a diameter of 24 cm was used. Secure the rim after lining the sides and bottom of the pan with parchment or baking paper. Grease the inside sides with soft butter so that the paper adheres well.
The taller strips of baking paper (which you need to cut yourself from a sheet of baking paper) should be placed on the greased sides.
After adding the dough to the pan, smooth the top by patting it. You can use a tablespoon or a pastry spatula for this. When preparing the cheese mass, leave the prepared base in the form standing on the kitchen counter or put it in the fridge.
Tip: When baking, butter can be replaced with vegetable cubes.
Step 2: Beat sugar and eggs together.
Place four large or five small eggs (I used a total of 240 grams after beating) in a large bowl and mix with about 150 grams of powdered sugar or granulated sugar. Once the sugar has completely dissolved in the eggs, beat the eggs and sugar at a rapid pace. After whipping, the mixture should be light and fluffy. Whipping may take up to 15 minutes (or up to 5-8 minutes with a decent mixer).
Step 3: Mix the remaining ingredients.
Put a kilogram of finely chopped cottage cheese into the second bowl (I do not recommend thin, sour cottage cheese from a bucket) or grind the same amount of semi-skimmed cottage cheese twice into the second bowl. It is also worth adding a 35-40 gram package or sachet of sugar-free vanilla or cream pudding. Pour 150 grams of sour cream (12% or 18% whey). Just mix everything until the contents combine into a uniform mass. This will make it easier for you to combine the mixture with the egg fluff.
Step 4: Mix the cheese mass and fluff it.
Start adding the egg fluff to the cheese mixture. The best solution is to do it in several rounds. Use a spatula to gently but completely incorporate the cheesecake mixture in the final stages, after mixing everything on low speed after each batch.
Tip: If you want more cookies in your cheesecake, crumble up some Oreos and add them to the recipe.
Step 5: Fill the mold with the mixture
Gently transfer the mixture to the cookie and butter pan. My cheese mass turned out to be thick and had a pudding-like consistency.
Step 6: Include cookies
Place Oreo cookies on top of the cheesecake (I also have some rolls). My mixture turned out thick, so I had to gently press them into the mixture.
Step 7: Bake the cheesecake
When baking cheesecake, I do not use the steam function. Additionally, I avoid water baths because I don’t care if it cracks slightly or does not crack at all during baking (in the case of a thinner mass).
Using the top/bottom baking option, bake the cheesecake for 80 minutes in an oven preheated to 160 degrees (choose a medium temperature or slightly lower). Do not open the oven door for at least ten minutes after turning it off. Then leave them slightly open for half an hour. Then remove the Oreo cheesecake from the oven.
Once the cheesecake has cooled, place it in the refrigerator for at least four hours, or better yet, overnight, under a lampshade. This is because after cooling it reaches its optimal structure.
Tip: Reduce the burner power by 10 degrees if the cheesecake starts to cook too much halfway through baking because it is too close to the heat source.
Step 8: Present and arrange
It is best to decorate the Oreo cheesecake on the day of serving. I suggest cream and mascarpone or just plain whipped cream. Place Oreo cookies on top of the cream. Whipped cream can also be added on top of broken cookies.
Place the cooled and cooked Oreo cheesecake in the refrigerator covered with a lid. If stored in the refrigerator at a temperature of 6 to 10 degrees, it will stay fresh for a week.
Enjoy your meal.
