Try this Oreo Cheesecake recipe, or contribute your own.
- Carbohydrate 7.9573500000146 g
- Cholesterol 1817.68750005232 mg
- Fat 86.7418200197395 g
- Fiber 0 g
- Protein 54.0205200002069 g
- Saturated Fat 42.1602600125013 g
- Serving Size 1 1 recipe (666g)
- Sodium 56741.6531605532 mg
- Sugar 7.9573500000146 g
- Trans Fat 9.94077700138184 g
- Calories 1030 calories
Step-by-step
- Preheat oven to 350 degrees F. Place a 9"x13" pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
- To make the crust, use a food processor to chop up the 20 Oreo cookies until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Optionally, you can use your hands or a rolling pin to crush the cookies. Press the crumbs in a 10" spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the greek yogurt, sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the eggs one at a time, beating in between. Gently fold in the chopped Oreo cookies, then pour into the spring form pan. Bake for 1 hour, or until the center of the cheesecake is only slightly jiggly.
- Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours. Let cool on counter top until room temperature, then refrigerate (covered) for 2 hours.
- Run a knife along the edges of the cake to loosen from the spring form pan. Gently unlock it and clean up any rough edges before topping with the remaining chopped Oreos. Serve with a drizzle of chocolate syrup if desired. Enjoy!
Allowing the cheesecake to rest in the turned-off oven with the door cracked for up to two hours prevents the rapid temperature drop that causes surface cracking. Sudden cooling shocks the custard, causing the proteins to contract too quickly. Fully softened cream cheese is mandatory before mixing begins. Cold bricks resist the paddle attachment, leaving stubborn lumps that ruin the velvety texture of the finished batter. Incorporating eggs one at a time ensures proper emulsification without beating excess air into the mixture. Trapped air expands during baking, creating unsightly surface craters and an uneven rise. Baking the dessert above a pan of water introduces steam into the oven cavity. This ambient moisture gently conducts heat around the perimeter, keeping the edges from overcooking before the center sets. Cheesecakes originated as ancient Greek honey cakes served to athletes during the first Olympic games, evolving over centuries into modern cream-based desserts. Substituting dairy components requires precision to maintain structural integrity. Plain Greek yogurt supplies necessary acidity and fat, but plant-based sour cream or full-fat coconut yogurt can replace it at a one-to-one ratio without altering the density of the filling. Standard gluten-free chocolate sandwich cookies substitute seamlessly for the crust and fold-ins when catering to dietary restrictions.
