Baked Oreo Cheesecake

oreo_cheesecake

This is the first ever cheesecake that I made solo.

I’d never made a cheesecake before until I was sous-chef for my friend Meagan when she made this dessert. Since she isn’t into baking yet made it look so easy, I thought that I’d have a go. Two years later, I finally got round to it and by then I’d forgotten the recipe and so had Meagan. Told you she isn’t much into baking. I made it again the other night to remind myself of what recipe I’d chosen.

Funny moment related to this, the first time I made this, I bought so many oreos and cartons of cream cheese that the lady in the checkout told me off. She said that to watch out because I’d get fat! She’s right, you know. If I ate it all tonight then I’m sure I’d have to be rolled out of bed in the morning because I’d have grown 3 spare tires, given the amount of cream and sugar in this.

So, this Oreo Cheesecake… It tastes pretty special. If you like oreos and you like baked cheesecake, then I can guarantee that you’ll like this dessert. I’ve adapted the recipe from the Krafts website.

Ingredients

  • 38 (or 3 packets of) Oreo biscuits, 1 packet roughly broken to add into the cream cheese mixture.
  • 900g soft cheese
  • 60g melted butter
  • 180g granulated sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 150ml sour cream (original recipe said 100ml, but as sour cream is sold in 150ml cartons in the UK, I added in the remaining 50ml as I didn’t have anything better to do with it.)

Method

1. You’ll need to preheat the oven to 325F/160C/Gas Mark 3. The first time I made it, I used two 20cm deep loose-bottomed cake tins and then I experimented with a 23cm stoneware square baker. The stone works brilliantly, but I’m pretty biased with stoneware. This time, I used the traditional 23cm springform cake tin and made 6 mini cheesecakes as tasters, naturally, as well. They all work well.

2. In a bowl, set aside the packet of Oreos that you’ve roughly broken by hand.

3. Take 22 biscuits (2 packets minus 6) for the biscuit base. Finely crush the biscuits in a food processor. Or if you prefer it a bit rough, then do what I did and bash them in a plastic bag with a rolling pin. Make sure that all the air is let out first, otherwise there’ll be a mini oreo explosion.

4. Add in the melted butter and mix well before emptying the crushed biscuits into the springform cake tin. Spread the biscuits out somewhat evenly, then press the biscuits down firmly to the bottom. I found that the end of the lid stopper of my food processor doubled up conveniently for the task. For the mini cheesecakes then my mini tart shaper works beautifully.

5. In a BIG mixing bowl, as there is rather a lot of cream cheese involved, beat the cream cheese and sugar with an electric mixer. Add in the vanilla extract and the sour cream. Make sure that it is well combined and the mixture doesn’t have any lumps. The first time I did this, I didn’t have an electric mixer so I remember using a pampered chef mix ‘n’ scraper. What doesn’t work, and I share this from experience, is a whisk. I don’t know what possessed me to try that one out…

6. Add the eggs in one by one. Gently beating them into the mixture until they are just about combined before adding the next one…

Top Tip: I read somewhere that in order to stop the top from cracking, you have to treat the mixture much more gently once you start adding in the eggs. Something about coagulating and air bubbles.

ps. It didn’t stop mine from cracking. Then again, I could have done a number of things wrong to make that happen.

7. Add the oreos that you set aside in 1. into the cream cheese mixture and stir gently.

oreos in cheesecake mixture

8. Pour the mixture into the biscuit base. Crush the remaining oreo biscuits and scatter them on top. I had a thought, too late, that I could have arrange oreo biscuits so that it looked prettier. It doesn’t matter really.

9. Pop it in the oven for about 45 minutes with an oven proof bowl of water. The bowlful of water helps to keep the cheesecake moist whilst baking. I chose to do that, rather than double wrap the cake tin with foil and pop it in a deep baking dish filled with water, for the sake of ease really. I think that it is also supposed to help the top from not cracking too. Given that my last one did, maybe I should have used a water bath.

10. You’ll know it’s done when the top wibbles a bit when you touch it. It’ll set more whilst cooling. Run a knife round the edges to immediately so that the edges don’t cling to the sides whilst cooling. It also makes getting the cheesecake out of the cake tin much cleaner later on. Leave it to cool completely in the oven, with the oven door ajar.

11. Then wrapped in clingfilm or foil, refridgerate the cheesecake for at least 4 hours. This is really important for allowing the flavours to mature. Serve it up and enjoy.

The verdict? A smashing dessert and as it is a cheesecake, perhaps a good one for the summer. The eggs give it a slightly yellowy appearance and I might experiment with using one less egg in future. It’s not as elegant as the lemon and ginger cheesecake, but it’s not meant to be. Who minds if it has a few cracks on the top; my tasters certainly didn’t.

Zingy Lemon and Ginger Cheesecake

lemon and ginger cheesecake 1

So, when you hold
the hemisphere
of a cut lemon
above your plate,
you spill
a universe of gold,
a yellow goblet
of miracles,

Pablo Neruda – Ode to the Lemon

I love lemons. My friends will testify to my love affair with lemons. ‘A yellow goblet of miracles’ beautifully describes my imaginations of what I could create with them. I particularly love that zing that lemons add when I use it in baking.

My timing of trying out this recipe was a bit silly really. It was three days before the removal men were coming. My two tubs of soft cheese in my fridge were almost at their expiry date, the sun was out and I needed an excuse to do something other than pack boxes! This lemon and ginger cheesecake seemed like the perfect summer dessert.

the inspiration for lemon and ginger cheesecake

I’ve since made two versions of this cheesecake. Version One lacked the lemony zing. It may appeal to the finer palette; I love robust flavours. So, I cheated the second time and added lemon curd to the mixture, which brought out the lemon and complemented the ginger perfectly.

Lemon and Ginger Cheesecake adapted from the Good Food Channel

Ingredients and Method

Ideally use a 25cm springform cake tin and double wrap the outside of it with foil. This is to protect the cheesecake when baking it in a water-bath. I didn’t have a big enough cake tin at the time of baking the cheesecakes. Instead, I made a 20cm and 10 mini cheesecakes. Very cute!

Preheat the oven to 180C/Gas Mark 4/350F

lemon and ginger mini cheesecakes

…For the biscuit base

225g digestive biscuits (or if you really like ginger, then substitute it all or partly with ginger biscuits)
2 tsp ground ginger
2 tbsp caster sugar
75g unsalted butter, melted

  1. Pulse the biscuits in a food processor until they resemble fine crumbs, or bash them up in a bag with a rolling pin. Whichever method suits your mood.
  2. Add the ground ginger, caster sugar and the melted butter and mix it all up. I’ve already reduced the amount of butter from the recipe so that there is enough butter for the biscuit base to stick together.
  3. Transfer the biscuit mixture to the cake tin and press it down firmly. If you would also like to make mini ones too, then use a tablespoon of biscuit mixture per cupcake case. I discovered that my mini-tart shaper is perfect for pressing down the biscuit base.

…For the filling
570g cream cheese
100g caster sugar
1 tbsp cornflour
4 large eggs, beaten
grated zest of 3 unwaxed lemons
380ml sour cream
2 tbsp lemon curd, beaten so that it’s a little bit runny, optional but highly recommendable

  1. Beat the cream cheese and the caster sugar together until smooth in a big bowl.
  2. Mix in the cornflour.
  3. Slowly mix the eggs into the mixture, one at a time, so that they are thoroughly mixed in. Don’t worry that the mixture always looks a wee bit peculiar at this stage.
  4. Pour in the sour cream and add the lemon zest. Gently mix them into the mixture.
  5. Lemony zing lovers could also add the lemon curd into the mixture at this stage. I put blobs of it on top of the mixture once I had poured the filling into the cake tin. Then I worried that the lemon curd would burn in the oven if it was left on top, so I took a metal chopstick and mixed the lemon curd into the mixture. I’ve since thought about putting 3/4 filling in, putting in a layer of lemon curd, then topping it with cheesecake filling. Essentially you can do whatever you like with it, and I’d really love to hear what worked for you.
  6. For the mini cheesecake fans – I used 2 teaspoons of the filling for each case.
  7. Pop it into the oven for about 45 minutes. I think that I baked the mini cheesecakes for 20 minutes. Bake until the middle of the cheesecake is just set. I test it by gently resting my finger on it and the cheesecake is ready when there is no (or barely any) mixture sticking to it.

Top Tip! Cheescakes are best when baked in a moist oven. To achieve this, you can bake the cheesecake in a water-bath by placing the cake tin in a roasting tin and filling the roasting tin with enough hot water so that it reaches about half way up the cake tin. Alternatively you can place a small oven-proof bowl full of hot water on the bottom level of the oven. I’ve used both methods and haven’t noticed any difference to the texture of the cheesecakes. But perhaps a more experienced cheesecake baker could enlighten me?

…Meanwhile, start the topping
250ml sour cream
2 tbsp caster sugar
80g stem ginger, drained and finely chopped
grated zest of 1 unwaxed lemon mixed with 1/2 tbsp of sugar

  1. Mix the sour cream and the caster sugar together.
  2. Take the cheesecake out of the oven when it’s ready and pour the topping on, arrange the stem ginger on top. The mini cheesecakes appreciate a thin layer of sour cream topping.
  3. Pop it back in the oven for another 10 minutes, so that the sour cream topping can set.
  4. When it comes out, immediately run a knife round the edge of the cheesecake. This will help stop the cheesecake from cracking. Also, helpful for when taking the cheesecake out of the tin when serving it up.
  5. Let the cheesecake cool down for about an hour before popping it into the fridge overnight.
  6. Sprinkle the sugary lemon zest on top before serving.

Verdict – The combination of lemony zingyness with gingery warmth produces lots of ‘Mmmmms’. It does take some effort but it is a really simple summery dessert to make that is a crowd-pleaser. I’m pleased to say that my friend’s children ate some and then asked for seconds. Winner! The cheesecake is best eaten a day or two after it is made so that it stays soft. But I always seem to make too much cheesecake in one go, so I’d appreciate any tips on freezing it.