Baked Oreo Cheesecake

Baked an oreo cheesecake very recently for a friend of Hub. It was a last minute call, and i didn't expect myself to come up with this cake in a short notice but i did! Although the cake wasn't sliced neatly...

Was contemplating which cheesecake to bake for her before i saw the unopened oreo cookies which have been hidden carefully in my magical box. Thought i had my luck since the recipe is pretty straight forward and simple, no hassle at all and suitable for odd hours baking, well that was until i discovered the oreo cookies were as hard as rock! Almost regretted my choice after having my hands sored crumbing up those solid rock cookies for the base.

Nevertheless the result was excellent, as usual as this is one cheesecake that has never failed. Particular for a last minute request or when you've got no special liquid e.g. milk and whipping cream sitting in your almost empty fridge.

 

Oreo Cheesecake

Ingredients

Base:110g oreo cookies (about 8 pieces), crushed into fine crumbs

40g melted butter

Filling:

500g cream cheese

1/2 cup of sugar

1/2 tsp of vanilla essence

2 eggs, lightly beaten

Some oreo cookies, coarsely chopped (Amount depends on how 'oreo-ey' you want your cheesecake to be)

Method

1. Place oreo crumbs and melted butter in a bowl. Mix thoroughly with a spoon until the crumbs are moistened. Press the crumbs evenly into the base of the prepared 7" springform tin with the back of a spoon. Chill the base while preparing the filling.

2. Preheat oven to 160 oC.

3. Beat the cream cheese to soften it and then add the sugar. Mix in vanilla extract.
4. Mix in the beaten eggs one at a time till just combine. (Do not over beat or mix).

5. Stir in chopped oreo cookies.
6. Take the springform tin out and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will prevent water from entering at the bottom.

7. Pour in cheesecake filling and sit the tin in a big roasting pan. Fill the pan with boiled water til halfway up the tin.

8. Bake for 45 minutes to an hour.
9. The top of the cheesecake should be set, but the underneath would still be wobbly. Allow cake to cool in the oven with door slightly opened.

10. Take tin out from the oven. Peel away foil and clingfilm. Allow cake to cool in the tin.
11. Chill cooled cake in the fridge , and leave to set, covered with clingfilm, overnight before unmolding.

12. Decorate as desired and slice with a hot warm knife before serving.