Cheesecakes are a big hit at our home! But I don’t make it often as they are very rich but mostly because of the lack of availability of cream cheese. One of the most often question is where do I buy cream cheese? In my previous Strawberry Cheesecake post I have mentioned that I mostly use the Britannia cream cheese which is easily available in most super markets. I tend to add a little extra lemon juice to add that extra tang. If you can get Philadelphia Cream Cheese, great! I do believe that good quality cream cheese does make a big difference to the end result. If you can make at home, nothing like it. I have been planning forever to make cream cheese at home. Sigh! Some day…
One can find a lot of tips on baking a perfect cheesecake without any cracks, but according to me the most important one is to bake the cheesecake in a water bath. I shall do a separate post on all the cheesecake tips & tricks I have in my repertoire.
This Oreo cheesecake recipe is from one of my favourite blogs Purple Foodie.
- 28 Oreo cookies, ground to a powder
- 3 Tbsp Butter
- 1 pack / 225g / 8 oz. Cream cheese
- 70 grams. Vanilla sugar
- 1 egg
- 70 grams Cream
- 6-8 Oreo cookies, chopped up
- Line an 8 inch pan with parchment paper, both base and the sides.
- Mix together the ground oreo cookies and melted butter and press it into the pan. Use the back of a spoon to smoothen it out and press it tightly in.
- Whisk together the cream cheese and vanilla sugar in the bowl until smooth. Add the egg, followed by cream until it forms a smooth mixture. Stir in the chopped Oreo cookies and pour it over the crust in the cake pan. Top with a few more Oreo cookies and bake in a preheated oven at 160°C in a water bath for 35-45 minutes. The centre should still be a little jiggly.
- Once cooled, refrigerate the cake for at least 3-4 hours before slicing up. The texture and flavour develops even more.