Oreo Chocolate Cheesecake

Oreo Chocolate Cheesecake 

Ingredients

Cheesecake Base (Optional)
• 20 Oreo cookies
• 3 tablespoons butter (melted)

(You can also make it without a base, like in the photo, just grease the pan.)

Cheesecake Layer:
• 500 g cream cheese (at room temperature)
• 1 cup granulated sugar
• 3 eggs (at room temperature)
• 200 ml heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 10–12 Oreos (coarsely crushed)

Chocolate Ganache:
• 200 g dark or milk chocolate
• 150 ml heavy cream

Topping:
• Plenty of cocoa powder (sifted)

⸻

Instructions

1) Base (Optional)
1. Crush the Oreos in a food processor.
2. Add melted butter, mix.
3. Press into the bottom of a 20 cm springform pan.
4. Refrigerate.

⸻

2) Cheesecake Layer
1. Beat cream cheese until soft.
2. Add the sugar → continue beating until smooth.
3. Add the eggs one at a time, beating lightly after each addition.
4. Add the cream, vanilla, and cornstarch and mix.
5. Gently fold in the crushed Oreos with a spatula.
6. Pour the mixture into the pan.

→ Baking:
• Preheat the oven to 160°C.
• Bake for 40–55 minutes.
The edges should set, while the center should be slightly wobbly (perfect consistency).
Turn off the oven, leave the door ajar, and let it rest in the oven for 1 hour.
Then cool completely → refrigerate for at least 4 hours (preferably overnight).

⸻

3) Ganache
1. Heat the cream (do not boil).
2. Pour over the chocolate.
3. Wait 1 minute → stir → shiny ganache is ready.
4. Pour over the cooled cheesecake.

⸻

4) Top Coating
• When the ganache has slightly set, sift cocoa powder over it using a sieve.
• The top surface will have a cloud-like effect, just like in the photo 

⸻

Serving:
• Dip the knife in hot water → wipe → cut → smooth slice