I have 2 young kids who are attending school. Ever so often, one of their buddies in school celebrates a birthday and they would be given a party pack. And very often, I would find little packs of Oreos in these party packs.
There is a good reason why parents give Oreo in party packs. After all, Oreos are extremely popular (and yummy). Unfortunately, both my kids don’t eat Oreos.
So I keep the Oreos in my baking basket, and when I accumulate enough Oreos, I bake!
Yes, yes, that is the house-wifey part of me talking. Grrr, I abhor wastage!
Anyway, lets get back to talking about Oreo Cheesecakes.
If you are a regular reader of my blog, you’d already know I have a soft spot for cheesecakes. Which is the reason why I try not to make cheesecakes too often.
But the other day, one of my baking friends, Karen, made this cake and posted the photo of the cake in one of our Facebook groups.
I stopped breathing for a minute.
The cake was so B.E.A.U.T.I.F.U.L.
Karen was nice enough to share her recipe, and after checking that I had enough Oreos, I got down to baking this cake today.
Oh boy.
Oh Boy.
Oh BOY.
I am sorry.
I will now show you how I made this cake.
First, I removed the cream from the Oreos. The biscuits were placed in the bowl of a food processor. I blitzed the biscuits using the pulse function of the food processor.
If you do not have a food processor, you can place the biscuits in a tea towel and use a rolling pin to bash them.
I added the melted butter, and blitzed again.
You should end up with wet-ish crumbs.
I poured this into a greased and lined 9-inch Springform pan, and using a small cup, I pressed the crumbs down.
This was placed in the fridge to chill.
In the bowl of the food processor, I added the cream cheese and sugar. I blitzed this until the mixture was uniform. This can also be done using a cake mixer.
Then the mascarpone cheese was added. And I blitzed again.
Finally I added the eggs and vanilla extract, and blitzed until I got a smooth mixture.
I folded in the Oreo and poured this into the Springform pan.
The Springform pan was wrapped with 2 layers of aluminium foil, then placed in a roasting pan.
I added boiling water (to fill about half the pan) and baked the cake.
After the stipulated baking time, I turned the oven off and left the cake in the oven for another 35 minutes. Then I removed the cake from the oven and placed it on a wire rack to cool for an hour.
I sprinkled more crushed Oreo over the cake and placed it in the fridge to chill over night.
I don’t think there is a need to describe how good this cake was.
You can see it from the photos.
I have just two words for you.
GO MAKE!
- 200g Oreo cookies (without the cream)
- 55g melted butter
- 500g mascarpone cheese
- 500g cream cheese
- 1 1/4 cup (280g) caster sugar
- 1 teaspoon (5ml) vanilla extract
- 4 eggs
- 80g Oreo cookies broken into pieces (without cream)
- 60g Oreo cookies broken into pieces (without cream)
- 1. Line an 8" Springform pan. - I used a 9" Springform pan
- 2. Process the cookies until fine.
- 3. Mix well with the melted butter.
- 4. Press evenly onto the Springform pan.
- 5. Chill in the fridge while preparing cheesecake batter.
- 1. Preheat oven to 160°C. Prepare a roasting pan and some hot water.
- 2. Cream the cream cheese with the sugar well.
- 3. Add the mascarpone cheese and mix well.
- 4. Add vanilla extract and mix well.
- 5. Add eggs one at a time and beat well.
- 5. Fold in the Oreo pieces.
- 6. Pour the batter into the springform pan.
- 7. Place it onto the roasting pan and fill the roasting pan with hot water halfway up the sides of the Springform pan.
- 8. Steam bake for about 1 hour 10 minutes. The middle of the cheesecake should still jiggle. Turn off the oven and leave the cake in the oven for 35 mins.
- 9. Remove the cake from the oven and let it cool on the wire rack for about an hour.
- 10. Sprinkle more Oreo crumbs over the top of the cake and then refrigerate for at least 8 hours before serving.
By the way, if you don’t already know, this blog has been selected to be one of the finalists For the Best Cooking Blog in this year’s Singapore Blog Awards!
Thank you so much for your support for the last year, and I have to be thick-skinned and ask you to cast me a vote by clicking on the badge below. Mucho gracias! 🙂
My dear Diana, I can tell that you are crazy over cheesecakes! And you are probably delirious from this scrumptious Oreo Cheesecake because you said you sprinkled more crushed Oreo over the cake and placed it in the oven to chill over night. LOL! I’ve bookmarked this recipe because I have an oreo cheesecake fan in the family!
Phong Hong I am abcolutely MAD about cheesecakes. So cannot make too often because I will be HUGE!!
Oreo adds crunchiness for the cheese cake. Yummy!!!
Thea yes it did! I loved it!
Hey Diana, today I tried this but fail. Maybe when I added in the mascarpone cheese blitzed too long. Question is after finish pour in the pan straight away put inside the oven or have to pour some water below? Can I use this method by using steam?
Hi Nelson, you need a water bath – this means the cake pan sits in water so the cooking temperature is even throughout. Hope this helps!
I tried it but somehow the cake shrink by a lot.. any idea why?
Hi it could have been a sudden change in temperature when you remove from the oven. Did you leave the cake in the oven for 35 mins before taking it out?
Hi Diana,
May i ask what should we do with the Oreo cream removed from the cookies? : )
Ah, eat it? I threw mine out. LOL!
I am thinking of leaving the cream inside for the cheese cake portion. Will it do any damage to the texture? : )
Hi Diana, I went ahead to bake without the mascarpone cheese cos I did not buy. I shall try the next bake with it. Thanks for the receipe, my family love it! : )
That’s great, Michelle! 🙂
Dear Michelle,
Does it mean you only use 500g of cream cheese for this recipe? Or replace the 500g mascarpone cheese with cream cheese?
Hi Melinda,
Sorry just chanced abt your post today! I used only 500g of cream cheese for my 1st bake hence my cake was quite short. The 2nd and thereon I used 500g of cream cheese and 500g for fresh cream and turned up perfect! I did not use marscaepone cheese cos i find it too pricey :p
Stumbled into your site and saw your oreo cheesecake photo and I think I want to die in cheesecake heaven. Note that I rarely ogle at cheesecake photos…. Yours just make me want to bake and eat oreo cheesecake no matter how common they are. I think it must be the mascarpone. It does add a nice texture to the cheesecake. You got yourself an instant fan. Thanks for sharing!
Thank you so much Monica! 🙂
Hi.Stumbled upon your blog and find it really comprehensive.May i know how to mix the melted butter into the oreo crumbs if I don’t have a food processor? Can i just fold it in using spatula? Also, if I only have an 8 inch tin, do I need to line the inside of the tin with baking paper to increase it’s height? Thanks
Hi Janelle yes you can fold it in with a spatula or mix with a mixer. The lining also helps to keep the cake straight – without it the batter may flow out if it rises above the pan.
Can we make this without eggs? Like use some form of egg replacer?
Hi gauri – unfortunately I have no idea if this can be done. I am really sorry.
Ur cake looks extremely beautiful n delish. I was wondering, do i pour the batter to the tin which has the crushed cookies base which was refrigerated earlier? Then i bake the cake together with the oreo base?
Hiya yes! 🙂
Holy Smoke!!! Your oreo cheesecake is to die for! Set! I am going to bake this soon. Cos I have got a few recipes which are already in the pipeline this week. Thanks so much for sharing your recipe! 🙂
Thank you so much Karen! Hope to see your Oreo Cheesecake soon! 🙂
Hi Diana, how would I dictate if he cake is baked?
Hi Zenia with cheesecakes you can’t really tell and since all ovens are different, you will need to try it once then make adjustments from there. But even if it is a little underbaked it is ok because you chill it before cutting.
Thanks Diana;)
Hi
I tried this oreo cheesecake and my family love this cheesecake very much. I have cut down the sugar to 245gm and I still find it too sweet. I will bake this nice cake again and reduce to another 10%.
Thanks for sharing the recipe.
Huiqi
Hi sweetness is such a subjective issue I am glad you found the quantity of sugar you and your family like!
Hi.. can i replace the mascarpone cheese with whole cream cheese?? Thanks in advance
Hi Martina I don’t think so – Mascarpone is a lot light than cream cheese… If you do, I am not sure how to adjust the baking times also.
Hi! I’m wondering if the cookie crumbs on the top falls off the cake surface easily when cut? I supposed the cake surface is rather smooth after it’s cooled, hence would like to know if the crumbs could actually stick on the surface. Nice work by the way!
Hi al thous far I have no problems with the crumbs. Maybe you can try it for yourself?
It is super jiggly when I took it out of the oven after 8 hrs it is very soft… Is it consider a failure?
you baked it for 8hours??
Added to my baking list ☺
awsome!
Hi Diana, what can I use to substitute mascarpone cheese?
I don’t think you can for this recipe.
Hi Diana, fist time visited your blog and your recipes really attracted me. Just want to confirm that you chilled the cake in the oven instead of fridge
Awaiting for your reply
Hi it was a typo. It was meant to be “fridge”. Thanks for the heads up!
Hi Diana, just baked it and resting in oven. Should cake still be jiggling after the 35mins cooling stage in oven?thank you,
Yes. when you chill it it will set.
Hi Diana, i tried your recipe and it tasted great! My family loved it and requested me to make it again haha 😉
anyway, since i didn’t bought mascarpone cheese, i sub the cheese with plain yogurt and it turned out just fine. although i am not sure how was the taste compared to yours.
also since i felt bad to just throw the oreo cream away, i added it to the recipe while reducing the amount of sugar haha
all in all, it was my first time baking cheesecake and i loved it! Thanks Diana!
Awesome! That is some clever substitution 🙂
Hi Diana, I tried the recipe and it was awesome. My cheesecake does not have the browned top you achieved after baking though, can you advise whats the cause? I baked at 160deg C for 70min at top/bottom heat setting. Did not have a roast pan so I use the universal oven tray instead. Thanks again for the recipe!