Divine Oreo Cookie Cheesecake
A divine Oreo cookie cheesecake you say? Well yes! It’s divine, delicious and very bad for you! Just eat it for lunch 😉
Who doesn’t like Oreo cookies? I know I do! Twist them, eat the white stuff first and than the chocolate biscuit or just munch them away as they are… Or, pop them in a cheesecake! What’s better than to combine two delicious treats!
As some of you have already had the pleasure of tasting this cake (and asking for the recipe) I decided to make it again, take photos and share the, very easy, recipe.
So here goes;
Ingredients for the crust
- 1,5 package of Oreo’s = 24 pieces (of which 10 are for the filling)
- 40g butter
- 2 tbsp bread crumbs
Preparation of the crust
- Crush all the cookies by hand (with a rolling pin is easy) or kitchen machine until coarse.
- Remove about 10 pieces and set aside (they will be for the filling and topping).
- Grind the rest finely.
- Melt the butter and add the cookies crumbs and bread crumbs.
- Press into a (greased and lined with baking paper) baking tin.
- Set aside to harden in a cool place.
- Preheat the oven to 160 degrees (for fan or 175 in conventional oven)
Ingredients for the filling
- 1 kg (big bin) of cream cheese (if you can find them the ones that say they are especially for cheesecakes)
- 250 gr sugar
- 1 tbsp potato or corn flour
- 2 tbsp semolina (or 1 extra tbsp corn flour and 1 extra egg)
- 1 tbsp baking powder
- 4 eggs
- Mix the eggs and sugar until light, white and airy
- Mix in the potato flour and semolina (or substitutes). Add baking powder and mix slightly
- Fold in the cream cheese (easier if you’ve whipped it a bit before you add it) and about 2/3 pieces of Oreo
- Pour into the baking tin and either top with the rest of the Oreos (looks best) or do that after baking (they will be crispier)
- Bake for about 1 hour: watch closely so it doesn’t burn. If it seems to be getting to dark, turn down the temperature.
- Take out of the oven and leave to cool completely.
- It’s best eaten cold