Wednesday, July 9, 2014

oreo cheesecake

I have 2 young kids who are attending school. Ever so often, one of their buddies in school celebrates a birthday and they would be given a party pack. And very often, I would find little packs of Oreos in these party packs.

There is a good reason why parents give Oreo in party packs. After all, Oreos are extremely popular (and yummy). Unfortunately, both my kids don't eat Oreos.

So I keep the Oreos in my baking basket, and when I accumulate enough Oreos, I bake!

Yes, yes, that is the house-wifey part of me talking. Grrr, I abhor wastage!
Anyway, lets get back to talking about Oreo Cheesecakes.

If you are a regular reader of my blog, you'd already know I have a soft spot for cheesecakes. Which is the reason why I try not to make cheesecakes too often.

But the other day, one of my baking friends, Karen, made this cake and posted the photo of the cake in one of our Facebook groups.

I stopped breathing for a minute.
The cake was so B.E.A.U.T.I.F.U.L.

Karen was nice enough to share her recipe, and after checking that I had enough Oreos, I got down to baking this cake today.

Oh boy.

Oh Boy.


I am sorry.
I will now show you how I made this cake.

First, I removed the cream from the Oreos. The biscuits were placed in the bowl of a food processor. I blitzed the biscuits using the pulse function of the food processor.
If you do not have a food processor, you can place the biscuits in a tea towel and use a rolling pin to bash them.
I added the melted butter, and blitzed again.
You should end up with wet-ish crumbs.

I poured this into a greased and lined 9-inch Springform pan, and using a small cup, I pressed the crumbs down.
This was placed in the fridge to chill.

In the bowl of the food processor, I added the cream cheese and sugar. I blitzed this until the mixture was uniform. This can also be done using a cake mixer.
Then the mascarpone cheese was added. And I blitzed again.
Finally I added the eggs and vanilla extract, and blitzed until I got a smooth mixture.
I folded in the Oreo and poured this into the Springform pan.
The Springform pan was wrapped with 2 layers of aluminium foil, then placed in a roasting pan.
I added boiling water (to fill about half the pan) and baked the cake.
After the stipulated baking time, I turned the oven off and left the cake in the oven for another 35 minutes. Then I removed the cake from the oven and placed it on a wire rack to cool for an hour.
I sprinkled more crushed Oreo over the cake and placed it in the oven to chill over night.
I don't think there is a need to describe how good this cake was.

You can see it from the photos.
I have just two words for you.


By the way, if you don't already know, this blog has been selected to be one of the finalists For the Best Cooking Blog in this year's Singapore Blog Awards!

Thank you so much for your support for the last year, and I have to be thick-skinned and ask you to cast me a vote by clicking on the badge below. Mucho gracias! :)

Oreo Cheesecake (Serves 8-10)
Adapted from recipe from Karen Yee

For the crust:
200g Oreo cookies (without the cream)
55g melted butter

For the cheesecake:
500g mascarpone cheese
500g cream cheese
1 1/4 cup (280g) caster sugar
1 teaspoon (5ml) vanilla extract
4 eggs
80g Oreo cookies broken into pieces (without cream)

For the topping:
60g Oreo cookies broken into pieces (without cream)

For the crust:
1. Line an 8" Springform pan. - I used a 9" Springform pan
2. Process the cookies until fine.
3. Mix well with the melted butter.
4. Press evenly onto the Springform pan.
5. Chill in the fridge while preparing cheesecake batter.

For the cheesecake:
1. Preheat oven to 160°C. Prepare a roasting pan and some hot water.
2. Cream the cream cheese with the sugar well.
3. Add the mascarpone cheese and mix well.
4. Add vanilla extract and mix well.
5. Add eggs one at a time and beat well.
5. Fold in the Oreo pieces.
6. Pour the batter into the springform pan.
7. Place it onto the roasting pan and fill the roasting pan with hot water halfway up the sides of the Springform pan.
8. Steam bake for about 1 hour 10 minutes. The middle of the cheesecake should still jiggle. Turn off the oven and leave the cake in the oven for 35 mins.
9. Remove the cake from the oven and let it cool on the wire rack for about an hour.
10. Sprinkle more Oreo crumbs over the top of the cake and then refrigerate for at least 8 hours before serving.


  1. My dear Diana, I can tell that you are crazy over cheesecakes! And you are probably delirious from this scrumptious Oreo Cheesecake because you said you sprinkled more crushed Oreo over the cake and placed it in the oven to chill over night. LOL! I've bookmarked this recipe because I have an oreo cheesecake fan in the family!

    1. Phong Hong I am abcolutely MAD about cheesecakes. So cannot make too often because I will be HUGE!!

  2. Oreo adds crunchiness for the cheese cake. Yummy!!!

  3. Hey Diana, today I tried this but fail. Maybe when I added in the mascarpone cheese blitzed too long. Question is after finish pour in the pan straight away put inside the oven or have to pour some water below? Can I use this method by using steam?

    1. Hi Nelson, you need a water bath - this means the cake pan sits in water so the cooking temperature is even throughout. Hope this helps!

  4. I tried it but somehow the cake shrink by a lot.. any idea why?

    1. Hi it could have been a sudden change in temperature when you remove from the oven. Did you leave the cake in the oven for 35 mins before taking it out?