Last year I took my first trip to the US, to California to be precise. There was one thing on top of my tourist-wish list: Visiting the Cheesecake Factory. The menu totally threw me off! Back here in the Netherlands, generally, we’re only familiar with the basic New York cheesecake, so I had a very very hard time choosing which cheesecake to try. Needless to say, I went for the Oreo cheesecake, and until this day I cannot get the mind-blowing taste out of my head. It honestly was one of the best pieces of cake I have ever tasted.
It took me a few tries, but I think this recipe approaches the sublime original, without being too hard to make yourself.
– 2 packs of Oreos (2x 176 grams, or 32 cookies)
– 70 g butter, melted
– 250 g mascarpone
– 200 g crème fraîche
– 200 g cream cheese
– 200 g powdered sugar
– 4 eggs, yolks and whites separated
– 2 tbsp corn starch [or ‘maizena’ in Dutch]
– two vanilla pods (or 2 tsp of essence)
Crush half of the Oreos, including the cream in the middle, (1 pack = 4×4 cookies = 176 grams) and mix the crumbs with 70 grams of melted unsalted butter. Press them in a springform pan lined with baking paper, and let the crust harden in the fridge while you start making your filling. You could of course use more cookies, for a thicker deliciously dark crust.
This cheesecake filling can be used to make one regular-sized cake (22-24 cm diameter) or you could make party bites: this filling is enough for 45 small ones (in a muffin/cupcake tin).
Mix the egg whites until stiff. In a separate bowl, mix together the cheeses, sugar, egg yolks, corn starch and vanilla. Make sure the mixture turns out smooth. Then gently fold in the stiff egg whites, and transfer it into the crust. Next, you can break some Oreos into large chunks and spread these over the cheesecake mixture – don’t worry, they’re meant to kind of sink in. Now bake the cheesecake for 1.5 hours at 150°C (or 25 minutes at 160°C if you’re making small ones). After baking, the cake may not look too firm, but know that it will set when cooled. Leave the cheesecake in the oven after baking for about two hours so it cools slowly. Then move it to the fridge for at least another two hours. Finish the cake of with some powdered sugar and Oreos on top.