Basque Oreo Cheesecake
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A rich, ultra-creamy Basque-style cheesecake made with Oreo cookies and a buttery Oreo crust. The cheesecake is intentionally baked until deeply set at the edges but still jiggly in the center, then chilled before serving.
- Time
- 7 hours 5 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Cheesecake
- 150 g
- 13 g
- 180 g
- 50 g
- 175 g
Crust
- 350 g
- 70 g
Weights are estimates. Together, the ingredients weigh about 1.44 kg before cooking, which is about 180 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Line the bottom and sides of a 7-inch springform pan with parchment paper, leaving some parchment extending above the rim if possible.
Prepare the crust by crushing the 32 whole Oreo sandwich cookies into fine crumbs. Combine the crumbs with the 5 tablespoons melted butter until evenly moistened and the mixture resembles wet sand.
Press the Oreo mixture firmly and evenly into the bottom of the parchment-lined springform pan. Set the prepared crust aside.
Place the cream cheese, eggs, vanilla, heavy cream, sugar, and 16 whole Oreo sandwich cookies in a blender or food processor. Blend until smooth and the cookies are fully incorporated, scraping down the sides if necessary.
Pour the cheesecake batter over the prepared Oreo crust. Gently tap the pan on the counter a few times to release large air bubbles and smooth the surface.
Place a separate baking pan on the bottom rack of the oven and add enough water to create about 1 inch of water. This provides steam while the cheesecake bakes; do not place the springform pan directly in the water unless it is completely watertight.
Place the cheesecake on the middle rack of the oven and bake at 350°F (180 °C) (175°C (350 °F)) for 40 minutes. The edges should be set while the center remains noticeably jiggly when the pan is gently moved.
Remove the cheesecake from the oven and cool it completely at room temperature in the pan.
Refrigerate the cooled cheesecake for 6 hours before unmolding so it can firm up properly.
Carefully release the springform ring, peel away the parchment, slice the cheesecake, and serve chilled.
Notes
The source specifies a 7-inch springform pan, a 350°F bake for 40 minutes, and 6 hours of refrigeration. The center should remain jiggly when the cheesecake comes out of the oven; it will set as it cools and chills. Keep refrigerated and serve chilled.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 690
- Protein
- 17 g
- Carbs
- 55 g
- Fat
- 45 g
- Fiber
- 3 g
Where the calories come from
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