I'm sure you all know by now how much I love my bakes and cakes, I'm always sharing my sweet recipes on my blog but something I'd never attempted before was a cheesecake!! I'm a huge lover of Oreos (and cheesecake) so I knew my first ever cheesecake needed to be an Oreo one, I was also inspired by a recipe I found on Jane's Patisserie as her Oreo cheesecake looks immense, but I've adapted the recipe to suit me more!
What You Will Need - Oreo Biscuit Base
*2 packets or 300g Oreos, I used 1 pack of original and 1 pack of brownie flavour.
*100g Melted Unsalted Butter
What You Will Need - Cheesecake Filling
375g full fat Mascarpone or cream cheese. I used mascarpone because I found it much cheaper.
63g Icing Sugar
150ml Double Cream
Half a tsp Vanilla Extract
100g Oreos, I used 50g of original and 50g of brownies flavour.
What You Will Need - Decorations
150 ml Double Cream
2 tbsp Icing Sugar
12 Oreos + Oreo Crumbs
*2 packets or 300g Oreos, I used 1 pack of original and 1 pack of brownie flavour.
*100g Melted Unsalted Butter
What You Will Need - Cheesecake Filling
375g full fat Mascarpone or cream cheese. I used mascarpone because I found it much cheaper.
63g Icing Sugar
150ml Double Cream
Half a tsp Vanilla Extract
100g Oreos, I used 50g of original and 50g of brownies flavour.
What You Will Need - Decorations
150 ml Double Cream
2 tbsp Icing Sugar
12 Oreos + Oreo Crumbs
How To - Biscuit Base
1. Blitz up the Oreos to a fine crumb and pour in your melted butter and mix until it feels and looks like wet sand then pop it in a spring form tin and press down firm to pack those crumbs together.
2. Pop into the fridge or freezer to chill/set whilst you work on the cheesecake filling.
1. Blitz up the Oreos to a fine crumb and pour in your melted butter and mix until it feels and looks like wet sand then pop it in a spring form tin and press down firm to pack those crumbs together.
2. Pop into the fridge or freezer to chill/set whilst you work on the cheesecake filling.
How To - Cheesecake Filling
1. Pop the mascarpone or cream cheese, icing sugar and vanilla extract into a large mixing bowl and whizz together with an electric/standing mixer until smooth.
2. Once smooth, pop in your double cream and mix again until well combined and thickened.
3. Blitz up more Oreo crumbs and add them to your cheesecake mixture and mix well to combine.
4. Heap the cheesecake mixture on top of the biscuit base and chill in the fridge ideally overnight however, I made mine first thing in the morning and left it to chill all day until dinner time and ours was fine. Basically the longer you can chill it the better!
5. Once the cheesecake has completely chilled and firmed up decorate how you like, I whipped up some double cream and added swirls on top then I used left over Oreo's crumbs as sprinkles and broke Oreo biscuits in half to pop around where I had piped the whipped up double cream and voila!
What I love about using Oreo's is that it's that ultimate cookies and cream flavour and you can adapt it so much now that Oreo's come in different flavours, I think the peanut butter flavoured Oreos would work well in this for any of those peanut butter lovers out there!
1. Pop the mascarpone or cream cheese, icing sugar and vanilla extract into a large mixing bowl and whizz together with an electric/standing mixer until smooth.
2. Once smooth, pop in your double cream and mix again until well combined and thickened.
3. Blitz up more Oreo crumbs and add them to your cheesecake mixture and mix well to combine.
4. Heap the cheesecake mixture on top of the biscuit base and chill in the fridge ideally overnight however, I made mine first thing in the morning and left it to chill all day until dinner time and ours was fine. Basically the longer you can chill it the better!
5. Once the cheesecake has completely chilled and firmed up decorate how you like, I whipped up some double cream and added swirls on top then I used left over Oreo's crumbs as sprinkles and broke Oreo biscuits in half to pop around where I had piped the whipped up double cream and voila!
