Asides from cake week, my other favourite Great British Bake Off week is of course dessert week. I have such a sweet tooth! When I saw the categories were either creme brûlée, windtorte or baked cheesecake, I knew which one I would go for because I have had the recipe idea in my mind for some time now: an Oreo baked cheesecake …….. mmmmm!
I know that you can bake Oreo cookies inside a cake, and it maintains its cookie-ness because I have already tried this before, and I love that when you bite inside the cake sponge there is still a complete Oreo waiting for you! Therefore, I wanted to see if this same principle would work inside a baked cheesecake, after all I have seen countless Oreo cheesecakes on the internet, but not many baked ones, and none with a whole cookie inside (well, as far as I know!).
So I made my cheesecake base using crushed Oreos,
and then I placed more cookies in the middle of my cheesecake, with the batter beneath and on top of them
and into the oven it went – fingers crossed it would turn out as I hoped! One thing is for sure, its an Oreo overload!
Here are the ingredients and method to make my Baked Oreo Cheesecake
- 200g Oreo cookies (whichever flavour you like, I used original)
- 75g unsalted butter
- 150g cream cheese
- 100ml double cream
- 2 tbsp Tesco Cookies & Cream chocolate spread
- 2 eggs, separated
- 15 Oreo cookies
- *For the topping*
- 100ml double cream
- 1 tbsp cookies and cream chocolate spread
- 6 Oreos - crushed
- preheat oven to 170 °C/150oC (fan)
- Grease and line a loose bottomed 6 inch cake tin
- Whizz the Oreos in a food processor
- Melt the butter and once melted, add the Oreo crumbs and mix well
- Place in the bottom of the tin and spread over the base
- Separate the 3 eggs.
- Whisk the egg yolks and the sugar until thick and creamy.
- Add the cream cheese, the chocolate spread and the double cream and which until thicker and creamy
- Whisk the egg whites until stiff and then fold into the cheesecake mixture.
- Pour into the tin and smooth over
- Bake for 1 1/4 - 1/12 hours until firmish – it can have a slight wobble, and the top needs to be spongy, like a cake, to the touch.
- Then turn the oven off and leave for at least 1 hour with the door ajar.
- Remove the cheesecake from the oven and leave to cool completely. Do not even attempt to remove from the tin until it is cold to the touch
- whisk the cream and cookies and cream spread until thick, and then spread across the top of the cheesecake and top with the crushed Oreos
- chill in the fridge for at least 30 minutes before serving
I don’t think I need to tell you how nice this cheesecake was! Well, unless you are not a fan of cheesecakes or Oreos of course! Like my OH who likes cheesecake, but does not like Oreo cookies! It did collapse a little in the middle once it cooled down, but luckily the topping disguises this fact, and it did not deter from the yummy flavour.
Great Bloggers Bake Along
If you would like to bake along with me for the new series of the Great British Bake Off, then the rules are here and you can grab my badge on my homepage and on the rules page. I look forward to seeing what you come up with and remember that at the end of the bake off, I will be holding my prize draw where anyone who has linked up a new recipe throughout the 11 weeks can enter. It will only be open to #GBBOBloggers2015 – so there is a good chance of winning 1 of 3 prizes 🙂
On your marks, get set and baaaaaake
This week’s bake off linky is being hosted by Michelle – so please to go and see what she has baked for dessert week.
**Come back next Tuesday for the bake off round up, and to see who has been crowned the dessert Star Bakers **
(linky opens 9pm on Wednesday 26th August and ends at 6pm on Monday 31st August , 2015)