Oreo cheesecake

This is technically a second edition recipe. A re-invention of my original Oreo cheesecake which was an absolute hit.

The main differences is that this is now a baked cheesecake and it bakes twice because of the two layers.


That also means it’s much more time consuming but for what you get, for that reward, it’s totally worth it. 
So let’s just get straight to it because time is of the essence if you want to taste this dreamy dessert.

Firstly take a loan out because you need quite a lot of ingredients. You may have to sacrifice and sell a few slices to cover costs, and I take a 20% royalties fee 😉.

Bellow is your shopping list, 

4 packets of Oreos (or equivalent, it just so happened to be Oreos were on offer when I made this so they were cheaper than the budget version)

110g butter

625g cream cheese

160g caster sugar

100g Greek yoghurt

250g chocolate

3 eggs

2 tsp vanilla essence (or even better a whole vanilla pod)

2tsp glucose (corn syrup)

1tbsp milk

So here is how you need to weigh up your ingredients if you like to have everything organised.

Base: 2 packets of Oreos split and filling in a microwave safe bowl, and the other 2 packets of Oreos whole. Plus approximately 80g butter.

Vanilla filling: 500g cream cheese, 120g sugar, 2 eggs, 2tsp vanilla

Chocolate filling: 125g creamcheese, 150g chocolate, 100g Greek yoghurt, 40g sugar

Chocolate glaze: 100g chocolate, 30g butter, 2tsp glucose syrup, 1 tbsp milk 
I used a rectangular tin about 26cm x 21cm (10.5″ x 8.5″) lined in the base and slightly up the sides with grease proof paper.

BASE

Bash/blitz/break however you choose to do it get your Oreos crushed up. Weigh the filling that you removed from 2 of the packets and make it up to 180g with butter. 


Melt the butter and filling then add that to the Oreo crumbs and mix well.

Tip the mixture into the base of your tin and spread evenly then using the back of a spoon (or get your fingers stuck in) press down firmly.

Refrigerate for 20-30 minutes to set.


Vanilla layer

Pre-heat the oven to 180^c and place a tray of water in the bottom of the oven (as the cheesecake bakes make sure this water never drys out).

Beat the creamcheese and sugar together in a bowl, scrape down the sides of the bowl to make sure you’re getting every last delicious bit in there.

Add the eggs one at a time then mix in the vanilla.

Spread this over your chilled and set base and put in the centre of the oven for 20-25 minutes.

You will know the cheesecake is set when the edges have risen and the centre wobbles like jelly. It might be tricky to tell what a jelly like wobble is as opposed to a runny/watery wobble, because this cheesecake bakes twice its not imperative at this stage to get it spot on but it does make spreading the top layer more difficult if the vanilla is slightly under baked.


The cheesecake will need 5 minutes to cool out of the oven before adding the chocolate layer.

Chocolate layer

Melt the chocolate in a bowl and allow to cool so it doesn’t feel warm to the touch. This can be done while the vanilla layer is in the oven.

Carefully combine the chocolate and Greek yoghurt. If you’re fairly inexperienced in the kitchen firstly congratulations for taking on this challenge, and secondly you will want to add the Greek yoghurt a spoonful at a time to the chocolate and mix really well. It will be really thick at first as the chocolate adjusts to the consistency of the yoghurt but it should combine.

Beat the creamcheese and sugar in the same bowl you used for the vanilla (it just saves on washing, you’re using the same ingredients again so it won’t affect this mix if there’s still some vanilla mixture in the bowl)

Add the egg and mix well, remember to scrape down the sides of the bowl to get every last bit mixed.

Mix in the chocolate and spoon blobs on top of the vanilla layer, spread down evenly being careful to not tare into the vanilla layer, especially if it is slightly under baked.
Return to the oven for another 10-15 minutes.

The same rule applies to the baking here, risen edges and a jelly wobble. 

Remove from the oven and let the cheesecake sit for 10 minutes or so at least before putting the glaze over the top. You can add the glaze when the cheesecake has completely cooled too so don’t worry.

Chocolate glaze

You’re meant to melt the butter and chocolate together then add the milk and glucose. But. I just put it all in a bowl over a pan of boiling water and stirred until it was all smooth and shiny.

Pour this all over the top of your cheesecake then leave to set in the fridge for about an hour. Until completely cooled so maybe 2 hours. Overnight to be sure?

By the end of this recipe you may have aged significantly but there is cheesecake.
I suppose I’m supposed to advise you against treating this as an individual cheesecake and recommend you cut it into about 16 pieces. YOLO

If it truly does sound like too much effort forget about the chocolate cheesecake layer. I’d recommend doubling the glaze to get a good cover over the vanilla.

Or..

Maybe you also wanna be a little piglet like me and buy an extra packet of Oreos, double the chocolate cheesecake part and make little individual baked cheesecakes.


Don’t judge me. Please. Actually no, you can judge me but know I ate 3 pieces of cheesecake so jokes on you 😝

So I’ve been doing a lot of baking recently (which isn’t abnormal in my life) for evidence of my skills in patisserie (pastry chef/baker) which means I’ll be updating some straught-forward videos to this post too.


Enjoy cheesecake heaven.. I’ll see you all there!

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