Oreo cheesecake

Oreo cheesecake is a treat for both little and big biscuit lovers! Creamy, delicate and wonderfully contrasting – a white cheesecake hiding pieces of black Oreo biscuits, which add not only character but also a lovely crunch and interesting texture. The whole thing is finished with a light cream topping and mini Oreos. If you don’t have Oreos, you can use other chocolate sandwich biscuits, biscuits with chocolate chips, or even gingerbread biscuits – choose your favourite. You’ll never get bored of this cheesecake!

Ingredients for the biscuit base:

• 150 g Oreo or Neo biscuits (without the creamy filling, which should be removed)
• 45 g butter, melted

Place the biscuits and butter in a food processor and blitz until the biscuits are finely crushed and the mixture has the consistency of wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (for example, a resealable bag) and crush them thoroughly with a rolling pin, then mix with the melted butter.

Line the base of a 23 cm springform tin with baking paper. Transfer the biscuit mixture to the tin, spread evenly, press firmly into the base and chill in the fridge for 30 minutes.

Ingredients for the cheesecake filling:

• 800 g semi-fat or full-fat curd cheese, ground three times, or full-fat cream cheese such as Philadelphia
• 250 ml double cream
• ¾ cup caster sugar
• 3 large eggs
• 2 egg yolks, from large eggs
• 1 tbsp potato starch
• 1 tbsp plain flour
• 1½ tsp vanilla extract
• 1 packet Oreo biscuits (approx. 150 g), broken into halves or quarters

All ingredients should be at room temperature.

Place all the ingredients, except the biscuits, in the bowl of a stand mixer. Mix just until combined; do not overmix, as this will unnecessarily incorporate air into the cheesecake mixture. An over-aerated cheesecake will rise considerably in the oven and then collapse. We don’t want that – once baked, the cheesecake should be as flat as a table.

Pour the cheesecake mixture over the chilled base and level the surface. Press the Oreo pieces into the mixture, pressing them down gently.

Bake at 150°C for approximately 50–60 minutes. The finished cheesecake should be set and springy on top. Leave to cool in the oven with the door slightly ajar, then chill in the fridge for approximately 12 hours.

Ingredients for the cream topping:

• 250 ml double cream
• 2 tbsp mascarpone
• 1 tbsp icing sugar

All ingredients should be chilled.

Place the double cream and mascarpone in the bowl of a stand mixer. Whip using the whisk attachment, adding the icing sugar towards the end of whipping.

Spread some of the cream in a thin layer over the chilled cheesecake. Transfer the remaining cream to a piping bag and pipe rosettes over the top of the cheesecake, placing a mini Oreo in each one. Chill.

Store the Oreo cheesecake in the fridge.

Enjoy!