Saturday, May 3, 2008
How to Make an Oreo Cheesecake from Scratch
This cheesecake is a proven crowd pleaser. It’s great for holidays or family gatherings. This recipe uses Oreo brand cookies, but any chocolate sandwich cookie can be substituted. Constructing this piece of art is a two-day process, taking approximately 13-14 hours to complete. Although time consuming, the taste is well worth the wait.
1 pound (16 ounces, 455 grams) of Philadelphia Cream Cheese
1 cup (200 grams) of granulated white sugar
5 large size eggs
1/2 cup (119 grams) of heavy whipping cream
1 bag (510 grams) of Oreo cookies
1 cup (238 grams) heavy whipping cream
3/4 cup (90 grams) confection sugar
1/2 cup mini chocolate chips
1. Remove cream cheese from the refrigerator and allow softening for approximately 1 hour.
2. Use 9” (23cm) cheesecake pan to measure parchment paper for covering the bottom and sides.
3. Remove an entire row of Oreos from the bag.
4. Use a knife and remove the icing in the middle of the Oreos. Don't worry if it breaks, it will be crushed up anyway.
5. Put the outside of the Oreos in the food processor. After processing, place the crushed Oreos aside.
6. Pre-heat the oven to 280 degrees F (138 degrees C).
7. Cut the softened cream cheese into approximately 1/2 inch (1.25 cm) slices
8. Adding the slices one by one, put 1 pound (450 grams) of the cream cheese in the mixer.
9. Add half of the sugar to the mixer and allow mixing for approximately 2 minutes.
10. Adding the slices one by one, put the last of the cream cheese in the mixer.
11. Add the rest of the sugar to the mixer and allow mixing for approximately 2 minutes.
12. Add five whole eggs to the mixer, one at a time, and mix each until yolk is no longer visible
13. Add 1/2 cup (119 grams) of heavy whipping cream and allow mixing for approximately 1-2 minutes.
14. Add approximately 2 spoonfuls of the crushed Oreos to the mixer and allow mixing.
15. Break Oreos (half a row) into pieces and add to the mixer.
16. Make sure the previously measured parchment paper is correctly placed in the bottom and around the sides of the pan.
17. Place the previously crushed Oreo crumbs into the pan, spread as evenly as possible.
18. Pour the cheesecake filling from the mixer into the pan.
19. Fill the half-sheet cake pan 1/2 with water and place the 9” cheesecake pan in the middle.
20. Bake cheesecake at 280 degrees (138 degrees C) for 2 hours and 35 minutes (use convection oven if available).
21. Remove cheesecake and let cool for 1 hour.
22. Refrigerate cooled cheesecake for 8 hours.
1. Remove cheesecake from pan and place on serving dish.
2. Put 1 cup (238 grams) of heavy whipping cream into the small bowl.
3. Add 3/4 cup of confection sugar to the heavy whipping cream.
4. Mix ingredients with a hand mixer until it becomes thick and fluffy (approximately 5-7 minutes).
5. Using the rubber spatula, spread the cream over the top and sides of the cheesecake.
6. Crumble Oreos onto the top of cheesecake.
7. Sprinkle mini chocolate chips onto the top of the cheesecake.
8. In a medium pot heat water (medium to high heat).
9. Place the melting pot into the heated water.
10. Put 1/2 cup of mini chocolate chips into the melting pot.
11. Cut a very small hole in the corner of the snack size zip lock bag.
12. Scoop the melted chocolate into the snack size zip lock bag.
13. Squeeze the bag and drizzle melted chocolate onto the top of the cheesecake and enjoy!
 Things You'll Need
For making the cheesecake
9” cheesecake pan
Half-sheet cake pan
Measuring cups (1 cup and ½ cup)