Indulge in the most irresistible and velvety Oreo cheesecake you’ve ever tasted! With its luscious texture and delectable bites of Oreo in every slice, this cheesecake will leave you speechless. It doesn’t matter if it’s topped with fruit, chocolate, or just the classic version – any flavor is my weakness when it comes to cheesecake!
What do you need for making the soft heart Oreo Cheesecake?
- Cream Cheese: Prior to embarking on your oreo cheesecake creation, allow your cream cheese to come to room temperature. This will ensure it becomes soft and seamlessly blends in, devoid of any lumps.
- Sour Cream: Enhance the wonderfully smooth texture you desire in a oreo cheesecake with the addition of Sour Cream.
- Granulated Sugar: Enhance the flavor of the sour cream by adding a touch of sugar.
- Eggs: Whenever I bake, I consistently opt for large eggs.
- Oreos: These will be incorporated into the cheesecake itself (as well as used as a garnish on top).
Ingredients
- 200g cream cheese
- 80g fine sugar
- 180g Sour cream
- 50g Thick yogurt
- 2 eggs
- 9g lemon juice
- 20g Corn starch
- 100g light cream
- 50g white chocolate
Directions
step 1
Add 200g cream and 80g white sugar in the bowl and mix them together until the texture getting smooth.
step 2
Add 80g Sour Cream and 50g Greek Yogurt into the bowl until just combined.
step 3
Add 2 eggs one by one into the bowl and fully mix them together.
step 4
Add 20g Corn Starch and 9g lemon juice into the bowl and mix until combined.
step 5
Add 100g warm cream and 50g white chocolate ( you can use milk chocolate instead), mix them until the chocolate gets melted. Pour the Chocolate Cream Liquid into the bowl and fully mix the ingredients together.
step 6
Add 30g Oreo Crumbles and fully mix the ingredients together.
step 7
Pour the Oreo Cheese Cake mixtures into the mold and smooth the top.
step 8
We will use the steam baking mode of the oven or the traditional waterbath baking methods! Bake the cake for 25 minutes under the temperature of 180 degree, then 20 minutes under the temperature of 150 Degree.
Pro Tips
- Do not overbeat: When you overmix your batter, it can lead to an excessive amount of air being incorporated into the mixture. This can result in the batter separating or experiencing a significant rise and subsequent collapse.
- Use a water bath: You might feel uneasy about the requirement of using a water bath to bake your cheesecake. However, this method is the most delicate way to ensure that the cheesecake is fully cooked without causing it to curdle.
- Let it cool: Place the whole oreo cheesecake into the fridge for 2 hours before serving. When the cake has a gentle jiggle in the middle but isn’t runny, that’s how you’ll know it’s done.
Top Questions
How to preserve the leftover?
If you happen to have any remaining portions of this delightful treat, be cautious… Resisting the temptation to indulge in it as a late-night snack will prove to be quite challenging! You can store any extra cheesecake in a sealed container within the fridge for a maximum of 7 days.
Oreo Cheesecake
4
servings45
minutes20
minutesIngredients
200g cream cheese
80g fine sugar
180g Sour cream
50g Thick yogurt
2 eggs
9g lemon juice
20g Corn starch
100g light cream
50g white chocolate
Directions
- Add 200g cream and 80g white sugar in the bowl and mix them together until the texture getting smooth.
- Add 80g Sour Cream and 50g Greek Yogurt into the bowl until just combined.
- Add 2 eggs one by one into the bowl and fully mix them together.
- Add 20g Corn Starch and 9g lemon juice into the bowl and mix until combined.
- Add 100g warm cream and 50g white chocolate ( you can use milk chocolate instead), mix them until the chocolate gets melted. Pour the Chocolate Cream Liquid into the bowl and fully mix the ingredients together.
- Add 30g Oreo Crumbles and fully mix the ingredients together.
- Pour the Oreo Cheese Cake mixtures into the mold and smooth the top. We will use the steam baking mode of the oven or the traditional waterbath baking methods! Bake the cake for 25 minutes under the temperature of 180 degree, then 20 minutes under the temperature of 150 Degree.
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