It’s been some time since I attempted a cheesecake, as I unashamedly rely on a shop bought one when I have a craving, but last week I decided to man up and face my (apparent) fear of this addictive dessert which sends my tastebuds into a frenzy whenever I devour one!
In the keeping of the Easter theme which has exploded on my blog and Instagram page, I decided to make an Oreo cheesecake featuring a chocolatey Oreo base, creamy chocolate cheesecake filling and an Oreo crumb top (which I hoped resembled soil, nestling my little mini eggs). The result was surprisingly good, in fact, it was amazing, and so I decided to share the recipe with you all. I took inspiration from a number of recipes but kind of made it up as I went along and was surprised by how easy it was! I think the fear beforehand was getting a runny mess, but this stiffened instantly when creaming together the ingredients, hurrah.
NOTE: The cheesecake is slightly smaller than the usual type you see as I made this for a small dinner party – I believe the pan was around 10cm wide, but you could easily double the ingredients for a larger party.
Ingredients (for 10cm wide cheesecake):
- 75g butter
- 1x pack of double chocolate Oreos
- 300g soft cheese
- 150ml double cream
- 50g icing sugar
- 50g good quality dark chocolate
- 1 1/2 tbsp cocoa powder
For the topping:
- Mini eggs
- 4x double chocolate Oreos
- Start by greasing your loose bottomed tin before placing the Oreos into a clear zip-locker freezer bag and crushing with the back of a rolling pin
- Once you have fine crumbs, melt the butter over a low heat in a small saucepan, or in the microwave for 10-30 seconds and place in a mixing bowl along with the biscuit crumbs. Stir until they begin to stick together/all crumbs are coated and then pour into your greased tin, covering the base. Press down with the back of a metal spoon so you have a firm, thick cheesecake base with no gaps in it and place into the fridge until set
- Remove your cheese and cream from the fridge, and place the soft cheese into a mixing bowl along with the sifted icing sugar. Lightly whisk until combined (don’t worry if it becomes runny though) and then set aside. Next, whip the double cream with a handheld whisk and beat until it becomes thick, this can take up to 5/10 minutes. Fold into the cream cheese and sugar mixture along with the grated chocolate and cocoa powder and then place on top of the Oreo cheesecake base
- (This next bit you can do after the cheesecake has set if preferred). Crush the remaining Oreos and scatter over the top of the cheesecake before placing in the fridge (ideally) overnight or for around 2-4 hours. This allows enough time for the cheesecake to fully set
- Before serving, decorate by adding a few mini eggs into the middle of the cheesecake and voila!
Enjoy! Nic x
Check out some more Easter recipes here.