This is a blissfully delicious Oreo cheesecake that sweet dreams are made of! It starts off with a toasted Oreo cookie base, topped with a decadently rich and creamy cream cheese layer filled with chopped creme-filled chocolate Oreo cookies, topped with a luxurious chocolate ganache glaze and even more… oh yes, you got it…. Oreos!
I tend to think that less is always more when it comes to cheesecake. But in this instance, more will totally wow you! Like this rich and creamy Oreo cheesecake topped with chocolate ganache glaze and whipped chocolate ganache (oooh, wouldn’t you know it, I really, really have this thing for chocolate ganache), piled and loaded to the brim with even more Oreo cookies.
And where chocolate ganache meets Oreo cheesecake, where fudgy bittersweet chocolate kisses soft, custardy, tangy cream cheese, your taste buds will absolutely pop with the richness and creaminess of the flavours, tasting soooo deliciously divine.
The original recipe, adapted from iwashyoudry, makes a really good Oreo cheesecake as is. So if you like to keep your desserts simple and neither have an inclination for, nor the time and effort to make toppings and edible decorations, this Oreo cheesecake served plain promises to be luscious, rich and creamy.
In the original post, the author uses a really quick, easy and effortless way to dress up an Oreo cheesecake (plus it’d be a great way to hide any unsightly toasted spots or cracks on the surface). Simply spread roughly chopped Oreo cookies (throw assorted flavours like mint and chocolate Oreo cookies, for example, into the mix) across the top and dust generously with sifted confectioner’s sugar all over – it’ll look and taste that much more amazing!!!
Let me just say that cheesecakes are really easy and simple to make, once you’ve got the basics down.
Trust me, I’ve had my fair share of misadventures with cheesecakes (overbaked, underbaked, cracked top, sunken top, burnt top, etc. etc.,) and through all it all, I’ve realised that all cheesecakes need are our love, patience and a little understanding, to create perfection. And YOU CAN GET THAT PERFECT CHEESECAKE!
Put love into your cheesecakes by using, wherever possible, fresh and good-quality ingredients – since cheesecakes are essentially more a custard than a cake batter, the list of ingredients is typically quite a short one, usually requiring cream cheese, eggs, other types of dairy, sugar, butter, and a variety of biscuits or cookies (eg. digestive or graham biscuits) for a base. What you put in will come back at you, so do start on the right track with good, even premium, ingredients.
Cheesecakes really do need to be given time to bake through (even after you turn off the oven), and even more time to set and for their flavours to come together. It’s a dessert that only tastes better with time, so you should aim to make your cake at least a day or two in advance (or if making way ahead, cheesecakes freeze really well too).
I usually find that the flavours and texture of a cheesecake are optimal and best savoured on the 2nd day after baking (for instance, if you’re planning to serve your cheesecake on Sunday, you would bake it no later than Friday).
Perhaps where we, as home bakers often tend to find that cheesecakes can get a little tricky, is learning to resist the urge to overwhip the batter, and recognising when a cheesecake is done baking in the oven.
I would have to devote an entire post to this, but don’t worry, I’ll spare you the science… but I do hope you can spare a moment to read my extended recipe notes below for getting the perfect cheesecake texture in a nutshell. I do so want you to succeed, and get the best out of your time, effort and expenses, and understanding some essentials might just save you from having a disaster on your hands!
Do give this a try, and make your Christmas feasting just that much more sweeter with this glorious Oreo cheesecake!
My friend (above) and I are definitely starting our Christmas feasting early!