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Oreo Cheesecake: How To Make The Best One In 5 Steps

Oreo Cheesecake: How To Make The Best One In 5 Steps

Craving the ultimate dessert? Master the five essential steps to a perfectly creamy, decadent Oreo Cheesecake from scratch. Learn the recipe now.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 4 people
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

  • 1 Oreo Cookies (24 cookies / 2 cups crumbs)
  • 1 Unsalted Butter (4 tbsp / 60g)
  • 1 Salt (pinch)

Method
 

  1. Step 1: The Double-Baked Crust

    Preheat your oven to 350°F (175°C). Pulse the whole Oreos in a food processor until fine crumbs form. Mix with melted butter and salt. Press firmly into a 9-inch springform pan.

    Step 2: The Gentle Emulsion

    Reduce oven temperature to 325°F (160°C). In a stand mixer with a paddle attachment, beat the room-temperature cream cheese and sugar on medium-low speed until smooth (about 3 minutes). Scrape the bowl. Add sour cream and vanilla.

    Step 3: The Egg Integration

    Add eggs one at a time, mixing on low speed just until the yolk disappears. Stop mixing immediately after the last egg. Gently fold in the chopped Oreos by hand using a spatula.

    Step 4: The Water Bath (Bain-Marie)

    Wrap the bottom of your springform pan in triple layers of heavy-duty foil (or use a silicone liner). Place it in a large roasting pan. Pour the batter over the crust. Fill the roasting pan with boiling water halfway up the sides of the cake pan.

    Step 5: The "Slow-Cool" Technique

    Bake for 60-70 minutes. The center should still jiggle like gelatin. Turn the oven off, crack the door open 1 inch, and leave the cheesecake inside for 1 hour. Then, remove and chill in the fridge for at least 5 hours. Top with chocolate ganache before serving.
    Actionable Tip: Use the flat bottom of a glass to compress the crust. Bake for 10 minutes. This "blind bake" seals the crust, preventing it from becoming soggy when the wet batter is added.NLP Note: Do not use a whisk! Whisking incorporates air bubbles, which are the #1 cause of cracks. We want a dense, creamy emulsion, not a fluffy soufflé.Why by hand? This prevents the cookies from bleeding into the batter, ensuring your Oreo Cheesecake has distinct black-and-white specks rather than looking grey.Science Check: The water buffers the heat, keeping the baking temperature gentle and even. This prevents the proteins from tightening too fast, which causes a rubbery texture.