12 September 2010

Oreo Cocoa Cheesecake


Oreo Crust, for 8" cake:
150g Oreos, finely crushed
45g shortening or butter, melted

Combine Oreos and butter, and press into base of prepared pan.
Optional: Bake at 170 degC for 8 minutes.
Allow crust to set in the fridge or freezer while you prepare the filling.



Cheesecake Filling:
(I made a really small portion so my cake turned out really short.  For an average height cheesecake, use a 3 or 4-egg recipe.)

400g cream cheese
100g sugar
1/2 tsp vanilla extract
2 eggs

1 - Beat cream cheese, sugar and vanilla extract till smooth.
2 - Add eggs one at a time and mix well till smooth and creamy.
3 - Pour on top of Oreo crust and spread mixture evenly.
4 - Bake in a water bath at 150 degC for about 30 min till the centre is almost set.

5 - Allow cake to cool in the oven with the door ajar for about half hour. When completely cool, cover with tin foil and chill for at least 4 hours.
6 - When cheesecake is set, carefully unmould by using the tin foil to lift the cake out of the pan.
7 - To decorate, place stencil (or just a cooling rack) above the cake and dust generously with cocoa powder.





6 comments:

Jennifurla said...

What a a cool looking cheesecake!

MaryMoh said...

Mmmm....looks very beautiful and mouth-watering!

NEL, the batter baker said...

Hi Jenni & Mary,
Thanks for dropping by, and for your kind words. I feel encouraged :)

Jess @ Bakericious said...

Nel, this cake looks beautiful, I bet is delicious too, I just love oreo cheesecake :)

NEL, the batter baker said...

Hi Jess,
Thanks for your kind words :) Hopefully my future attempts at other types of cheesecakes will turn out well too.

we said...

I enjoyed the cake. It is very rich & tasty & 1 slice was all that I could eat.

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