Okay, so who doesn't like Oreo cookies. Be it an adult or a toddler, no one can resist the classic sandwich cookie.I had 3 packs of Oreo cookies in the pantry and suddenly this craving for a cookies-n-cream dessert hit me. After playing around with a few ideas - Oreo milkshake, and Oreo mouse, I decided to play patient and bake a proper Oreo cheesecake.
The below recipe makes a decent 7 inch cake. It can also be doubled (use 3 eggs instead of 2 and double all other ingredients) and be baked in a 9-inch springfoam pan. On this particular day, I did not have a 7 inch pan, nor did I want to double it as I wanted only a medium sized cake. I baked this in a 6.5 inch square tin and also had some batter left over to make 3 individual cheesecakes using cheesecake moulds. I was a bit skeptical on how the individual ones would turn out, but I was pleasantly surprised with the ease as well as the beauty of these little desserts. Next time I have a party, I am going to bake the individual ones for sure.
For the crust:
12 oreo cookies, crushed
1 tablespoon butter, melted
For the filling:
200 gm cream cheese
1/2 cup heavy cream
2 tablespoons yogurt
1/2 cup powdered sugar
7-8 Oreo cookies, broken into chunks
2 teaspoons Vanilla
1 tablespoon plain flour
For the topping
150 ml / 3/4th cup whipping cream
3-4 tablespoons sugar
1/2 teaspoon vanilla extract
8 Oreo cookies
To prepare the crust
Crush the oreo cookies with a few bursts in the mixer-grinder or using a rolling pin. Add melted butter and whiz again.
Line tin with a baking paper. Press down the crust mixture very firmly on the base.
Preheat the oven to 180 degrees. Bake the crust for 7-8 minutes. Set aside to cool.
Lower oven temperature to 150 degrees.
To prepare the filling -
Ensure all ingredients are at room temperature.
You can increase oven temperature to 180 degrees to preheat it while you are preparing the filling.
In a mixing bowl, beat cream cheese at low speed for 1 min. Gradually add sugar and continue to beat till it is well incorporated.
Add cream and yogurt, beat to mix in and add egg. Give a final whisk to mix all ingredients together, scraping down the sides.
Move to a hand whisk. Add 1 tablepoon of flour and fold it in.
Add the vanilla extract. As a last step, add the oreo cookie chunks and gently fold in.
Tip the filling over cooled down crust.
Place the pan in a water-bath (see notes)
Bake at 180 degrees for 30 mins.
Reduce oven temperature to 150 degrees and bake for another 15 mins.
Reduce oven temperature to 100 degrees and bake for another 10 mins.
If the top appears to be browning place a tent or a foil paper cover.
After the baking time elapses, continue to rest the cake in the oven for 1 hours with closed oven and for some more time with the oven door ajar.
Cool the cake completely on a counter-top.
Chill in the fridge for 4-6 hours or overnight in the pan.
To prepare the topping:
Whip cream to reach peaks, add icing sugar and continue to whip till you get soft peaks. You can aim for stiff peaks if you plan to pipe on top.
Remove the cake from the pan
Spread a layer of whipped cream on top.
To decorate, add a few crushed oreo cookies, pipe some rosettes and add some half-cut oreo cookies on top
To make a water bath -
Ensure that your spring foam pan is lined with 2-3 layers of foil paper at the bottom so that water does not seep in.
Take a baking tray at least 2 inches wider than the spring foam pan. Place the spring-foam pan at the center of the tray. Add about 1/2 inch level of water to the tray.
Carefully place this at the center of the oven
To make individual cupcake portions -
Line cup cake moulds with liners. At the bottom of each mould, place an oreo cookie - this will be the base of the cake.
Add a dollop of the filling - till the liner is about 3/4th full. Bake as above.