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Oreo Cookie and Cream Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I'm beginning to call this "The last Cheesecake you will ever make". This is now being passed around everyone I know and I think it's only fair to share this amazing dessert with the world.

I'm beginning to call this "The last Cheesecake you will ever make". This is now being passed around everyone I know and I think it's only fair to share this amazing dessert with the world.

Ingredients

Serves: 8-12

Metric Cups
  • 250 grams chocolate digestive biscuits (plain chocolate)
  • 150 grams butter (melted)
  • 2 teaspoons gelatine (granules)
  • 60 millilitres water (from a recently boiled kettle)
  • 360 grams soft cream cheese
  • 300 millilitres double cream
  • 1 teaspoon vanilla extract
  • 110 grams caster sugar
  • 180 grams white chocolate (melted)
  • 150 grams oreo cookies
  • 50 grams dark chocolate (melted)
  • 9 ounces chocolate digestive biscuits (plain chocolate)
  • 5 ounces butter (melted)
  • 2 teaspoons gelatine (granules)
  • 2⅛ fluid ounce water (from a recently boiled kettle)
  • 13 ounces soft cream cheese
  • 10½ fluid ounce heavy cream
  • 1 teaspoon vanilla extract
  • 4 ounces superfine sugar
  • 6 ounces white chocolate (melted)
  • 5 ounces oreo cookies
  • 2 ounces bittersweet chocolate (melted)

Method

Oreo Cookie and Cream Cheesecake is a community recipe submitted by wires and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Line base of a 23cm springform tin
  • Blend or process the plain chocolate biscuits until they resemble fine breadcrumbs. Add the melted butter and process until just combined.
  • Using hands, press the biscuit mixture evenly over the base and 3cm up the side of the prepared tin and refrigerate for 20 minutes. (I found it good if you finish off shaping the biscuit base after 10 minutes in the fridge, getting the crumbs up the side of the tin makes a big difference).
  • Sprinkle gelatine into the water in a jug/small bowl and in a small saucepan of simmering water. Stir until the gelatine dissolves and allow to cool for 5 minutes.
  • Beat the cheese, cream, vanilla extract and sugar in a bowl or processor. If using a processor pour into a bowl and stir in the gelatine mixture and the melted white chocolate then fold in the oreo cookies. Pour the mixture into the biscuit base and refrigerate for about 3 hours or until set.
  • Drizzle with the melted dark chocolate (I used a piping bag, but you can just use a small freezer bag & cut a small corner off).
  • Line base of a 23cm springform tin
  • Blend or process the plain chocolate biscuits until they resemble fine breadcrumbs. Add the melted butter and process until just combined.
  • Using hands, press the biscuit mixture evenly over the base and 3cm up the side of the prepared tin and refrigerate for 20 minutes. (I found it good if you finish off shaping the biscuit base after 10 minutes in the fridge, getting the crumbs up the side of the tin makes a big difference).
  • Sprinkle gelatine into the water in a jug/small bowl and in a small saucepan of simmering water. Stir until the gelatine dissolves and allow to cool for 5 minutes.
  • Beat the cheese, cream, vanilla extract and sugar in a bowl or processor. If using a processor pour into a bowl and stir in the gelatine mixture and the melted white chocolate then fold in the oreo cookies. Pour the mixture into the biscuit base and refrigerate for about 3 hours or until set.
  • Drizzle with the melted bittersweet chocolate (I used a piping bag, but you can just use a small freezer bag & cut a small corner off).
  • Additional Information

    This recipe has been passed to me and I've tweaked it about a bit. You can lower the amount of white chocolate by up to 50g or so, to little detriment to the finished article. Cocoa powder, thickly dusted over the top of the cake, adds a deeper, more intense layer of taste.

    This recipe has been passed to me and I've tweaked it about a bit. You can lower the amount of white chocolate by up to 50g or so, to little detriment to the finished article. Cocoa powder, thickly dusted over the top of the cake, adds a deeper, more intense layer of taste.

    Tell us what you think

    What 8 Others have said

    • Excellent recipe. My family loved it! We used melted chocolate, strawberries and extra Oreos to decorate the top. Next time I will try making it with dark chocolate instead of white.

      Posted by JemmaC on 16th June 2016
    • I have made the cheesecake two times once with dark chocolate and once with white, and both times has been delicious turned put great.

      Posted by Redtopscott on 22nd April 2016
    • I'm so confused by the gelatine quantity. The recipe asks for gelatin granules. Will the Dr. oetker ones do? They have a strength of '120', whatever that means? Please help.

      Posted by scarlet.witch on 9th February 2016
    • We have made this many times and it is the best! It is now on our Christmas menu each year as we celebrate Christmas in sunny Australia! The only addition we make is adding sliced strawberries on top and then the drizzled chocolate. The strawberries cut through the richness and I think complete it. We will be making it again today to enjoy for our Christmas lunch tomorrow!

      Posted by Juder on 23rd December 2015
    • Can I freeze this cheesecake to keep it fresh for another time?

      Posted by Sarah1x on 24th November 2015
    • I've just tried it with leaves and it's setting in the fridge. Looks good so far. Used 5 leaves x

      Posted by Perfectpinkstar on 22nd February 2014
    • I'm thinking of making this and was wondering instead of using gelatine granulues did anyone use leaf gelatine?

      Posted by loopylou14 on 10th July 2013
    • Omg this taste gorgeous, I've made it heaps of times now I substitute the Oreos for timtams (arnotts Australia) and arnotts Kingston's u can try substituting with your favorite biscuit! Love this reciepe

      Posted by Jollybeck on 2nd March 2013
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