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Oreo Cheesecake

Oreo Cheesecake

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5
Course: Dessert
Ingredients Method

Ingredients
  

For the crust:
  • 1 packet approx. 200 g Oreo biscuits, crushed
  • 100 g ½ cup butter, melted
For the filling:
  • 600 g cream cheese
  • 120 mL ½ cup double cream (heavy whipping cream)
  • 60 mL ¼ cup milk
  • 175 g superfine/caster sugar
  • 2 eggs
  • 24 Oreo biscuits chopped
To decorate (optional):
  • Mini Oreos or whipped cream swirls and chopped chocolate

Method
 

  1. Prepare the pan. Grease and line the base of a 23 cm springform pan with non-stick baking paper.
  2. Preheat. Heat the oven to 160°C for a conventional oven, 145°C for a fan-forced oven, or 325°F (Gas mark 3).
  3. Make the crust. Mix the crushed Oreo biscuits with the melted butter until combined, then press into the base of the prepared pan. Place in the freezer for about 30 minutes.
  4. Beat the cream cheese. Whip the cream cheese until smooth, then beat in the sugar, milk, and cream, mixing until smooth.
  5. Add the eggs. Beat the eggs lightly in a separate small bowl, then add to the cream cheese mixture one at a time, beating just until combined.
  6. Fold in the Oreos. Fold the 24 chopped Oreo biscuits into the mixture.
  7. Bake. Pour the mixture onto the prepared base and bake for approximately 35 to 40 minutes, or until the centre is almost set. Cool.
  8. Chill. Once cool, place in the fridge until ready to decorate.
  9. Decorate and serve. If using mini Oreos, place them sideways into the surface of the cheesecake, leaving about half of each biscuit above the mixture. Otherwise, decorate with whipped cream swirls and chopped chocolate, or leave it plain — it will taste great served any of these ways.