Oreo Cheesecake

This is just about the best invention ever. This is based on my regular cheesecake recipe and inspired by a colleague in work who suggested oreo cheesecake. I love any kind of cheesecake, but the oreos really make this for me =) Get ready for umpteen compliments from your friends who are bound to love this really easy recipe! 

Ingredients (for a 21 inch cheesecake):

Base:
16 oreos
100g butter

Cheesecake:

600g cream cheese
100g icing sugar
280ml double cream
6 oreos

Instructions:

1. Crush the oreos for the base into fine breadcrumbs. This may be easier if you have a food processor, or alternatively, place in a bag and bash with a rolling pin until you get the right consistency for the base.

 

2. Place the biscuit crumbs in a mixing bowl and melt the butter over a low heat. Pour the melted butter over the biscuit and mix well ensuring that all crumbs are covered.

 

3.  Line the base of a 21” cake tin with baking parchment. (A springform tin is best for this recipe if available). Add the biscuit to the base of the tin, and distribute evenly, pressing down with your fingertips. Place the base in the fridge for at least an hour.

 

4. Using an electric whisk, whisk together the cheese and icing sugar. Add the cream and and whisk again until just combined. Do not over whisk the mixture as it can become runny due to the heat generated.

5. Cut the remaining oreos into small pieces. Gently fold the pieces through the cream cheese mixture, ensuring even distribution of the pieces. (You can use a whisk on a slow speed for this, which may also help to break down the pieces into even smaller pieces).

6. Pour the cheese mixture into the tin, and spread using a spatula. Leave as it is, or decorate with other oreos

7. Remove from the fridge about half an hour before serving; just be careful removing from the tin.