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You Need To Experience Oreogasm Cheesecake

Delish UK logo Delish UK 5 days ago Lindsay Funston
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Cheesecake is our number one, and Oreos are one of our favourite biscuits, so you can only imagine how deadly this combination is for us. Folding Oreos into the batter turns it a speckly grey colour; if you want the cheesecake to be a more classic colour, coarsely chop the Oreos and gently fold in (the finer the crumb, the darker the batter will turn). Adding just a couple tablespoons of flour to the batter will ensure it holds together.

You can totally skip a water bath for this — you're decorating the top, so even if it cracks it'll just be our little secret :)

Yields: 12 servings

Prep Time: 35 mins

Total Time: 8 hours

Ingredients

For the Crust
  • 24

    Oreo cookies

  • 4 tbsp.

    butter, melted

  • 1/8 tsp.

    pinch of salt

For the Cheesecake
  • 220 g

    cream cheese, softened

  • 250 g

    sugar

  • 3

    large eggs

  • 60 g

    sour cream

  • 2 tbsp.

    plain flour

  • 1 tbsp.

    vanilla extract

  • 1/2 tsp.

    salt

  • 15

    Oreo cookies, coarsely chopped

For topping
  • Whipped cream

  • 6

    Oreos, cut in half

  • 6

    Oreos, crushed

Directions

  1. Preheat oven to 170°C (150ºC fan) and grease a 20-cm or 22-cm (8" or 9") springform tin with cooking spray. Make crust: In a large resealable plastic bag or a food processor, crush Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.
  2. Make cheesecake: In a large bowl using a hand mixer beat cream cheese and sugar together until no lumps remain. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour and salt and beat until just combined. Pour mixture over crust.
  3. Wrap bottom of pan in tin foil and place on a large baking tray. Bake until centre of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
  4. Remove foil and refrigerate cheesecake at least 5 hours and up to overnight.
  5. Whisk up cream and pipe around border of cheesecake and place an Oreo half between each dollop. Sprinkle crushed Oreos in centre before slicing and serving.
a close up of a piece of chocolate cake on a plate: Oreogasm Cheesecake horizontal © Brad Holland Oreogasm Cheesecake horizontal

Video: Pumpkin Cheesecake Bars Are You New Favorite Fall Dessert (Delish UK)

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