Basque Oreo Cheesecake

Ingredients

• 16 oz cream cheese (At room temperature)
• 3 eggs (Large)
• 1 tbsp vanilla extract
• 0.75 cup heavy cream
• 0.25 cup granulated sugar
• 16 Oreo cookies (Whole sandwich cookies; for the filling)
• 32 Oreo cookies (Whole sandwich cookies; for the crust)
• 5 tbsp butter (Melted, for the crust)
• water (About 1 inch in a baking pan for the oven steam bath)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line the bottom and sides of a 7-inch springform pan with parchment paper, leaving some parchment extending above the rim if possible.

2. 2

   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.

3. 3

   Press the Oreo mixture firmly and evenly into the bottom of the parchment-lined springform pan. Set the prepared crust aside.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Place the cheesecake on the middle rack of the oven and bake at 350°F (175°C) for 40 minutes. The edges should be set while the center remains noticeably jiggly when the pan is gently moved.

8. 8

   Remove the cheesecake from the oven and cool it completely at room temperature in the pan.

9. 9

   Refrigerate the cooled cheesecake for 6 hours before unmolding so it can firm up properly.

10. 10

    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 per serving

• dessert
• cheesecake
• baked
• American
• Oreo
• make-ahead
• vegetarian