Oreo Cheesecake Recipe: A UK Twist on a Classic

The Oreo cheesecake is a beloved dessert worldwide, and its popularity in the UK is undeniable. This recipe provides a delicious twist on the classic, incorporating readily available UK ingredients and catering to UK tastes. Get ready to impress your friends and family with this decadent treat!

Ingredients:

This recipe uses readily available ingredients from UK supermarkets. Adjust quantities depending on your desired serving size.

For the Oreo Crust:

• 200g Oreo biscuits (or similar chocolate sandwich biscuits)
• 80g unsalted butter, melted

For the Cheesecake Filling:

• 500g full-fat cream cheese, softened (Philadelphia is a popular choice)
• 150g caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 150ml double cream

For the Optional Oreo Topping:

• Several Oreo biscuits, roughly crushed

Instructions:

This step-by-step guide makes creating this delicious cheesecake easy, even for beginner bakers.

Making the Oreo Crust:

1. Crush the Oreos: Finely crush the Oreo biscuits using a food processor or by placing them in a zip-lock bag and crushing them with a rolling pin. Aim for a fine crumb consistency.
2. Combine with Butter: Add the melted butter to the crushed Oreos and mix thoroughly until evenly moistened.
3. Press into the Tin: Press the mixture firmly into the base of a 23cm springform cake tin. Use the back of a spoon or a flat-bottomed glass to create an even layer.
4. Chill: Refrigerate the crust for at least 30 minutes to firm up.

Making the Cheesecake Filling:

1. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add Sugar: Gradually add the caster sugar, beating until fully incorporated.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until just combined – be careful not to overmix.
4. Fold in Cream: Gently fold in the double cream until just combined. Avoid overmixing to prevent air bubbles.

Assembling and Baking the Cheesecake:

1. Pour Filling: Pour the cheesecake filling over the chilled Oreo crust.
2. Bake: Bake in a preheated oven at 160°C (140°C fan/Gas Mark 3) for 50-60 minutes, or until the cheesecake is set around the edges but the centre still has a slight wobble.
3. Cool: Turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar for about an hour. This helps prevent cracking.
4. Chill: Remove from the oven and allow to cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.

Adding the Optional Oreo Topping:

1. Crush Oreos: Roughly crush some extra Oreos.
2. Sprinkle: Sprinkle the crushed Oreos over the top of the chilled cheesecake just before serving.

Tips for Success:

• Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature for a smoother batter.
• Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks.
• Water Bath (Optional): For an extra-smooth cheesecake, consider baking it in a water bath. Place the springform tin in a larger roasting tin and pour enough hot water into the roasting tin to come halfway up the sides of the springform tin.
• Serving: Serve chilled and enjoy!

Variations:

• Biscoff Cheesecake: Substitute digestive biscuits and Biscoff spread for an alternative flavour.
• Chocolate Cheesecake: Add melted dark chocolate to the filling for a richer, chocolatey flavour.

This recipe offers a fantastic base for experimentation. Feel free to adapt it to your preferences and create your own unique Oreo cheesecake masterpiece! Enjoy!