I don’t wish to appear immodest, but I simply must say, this is quite possibly the most scrumptious cheesecake that I have ever eaten.
A perfectly smooth and tangy baked cheesecake, punctuated by chocolate chunks, with a crumbly chocolate biscuit base and an utterly insane crumbled Oreo topping. Heaven.
It’s my birthday weekend folks, and if that isn’t an excuse for an incredibly decadent cake, then I don’t know what is.
It’s not gluten free, it’s not dairy free, it’s not low FODMAP or low GI, in fact this bad boy will ruin any diet you care to mention. It’s a major treat that tastes bloomin’ marvellous, but please don’t blame me if your thighs expand.
The original version of this cheesecake, sans Oreos, has been my party piece for a while now, but I recently caught sight of a magazine cover displaying the most incredible Oreo topped white chocolate cheesecake and lightening struck.
I knew that my party piece desperately needed a ridiculous covering of smooshed up Oreos and, what’s more, it had to be my birthday cake! (Is making your own birthday cake a little tragic? Well it’s my boyfriend’s birthday this weekend too, so let’s say it’s for him.)
I may have accidentally opened my oven a little early, causing a fairly hefty crack in the top of the cheesecake, but the beauty of topping it with Oreos is that no one will ever see it! The perfect crime!
Happy Birthday to me!
Oreo Topped Chocolate Chunk Cheesecake
Adapted from Great British Bake Off: How to Bake
For the base:
250g chocolate digestive biscuits (or graham crackers for those in the US)
50g unsalted butter
For the filling:
500g full fat cream cheese (low fat might work but why bother??)
100g caster sugar
1 tsp vanilla paste or extract
3 large free-range eggs
250ml sour cream
100g dark chocolate chips (at least 70% cocoa solids)
50g white chocolate chips (good quality)
For the topping:
1 pack of Oreos
Preheat the oven to 150 C / 140 C Fan / 300 F.
Start by crushing the chocolate biscuits, you can do this in one of 2 ways, either using a food processor to create a fine powder or putting them into a plastic bag and bashing them with a rolling pin.
Melt the butter in a small saucepan then mix it thoroughly with the biscuit crumbs in a large mixing bowl.
Grease a round 23cm/9inch springform tin (I just melt a little more butter than I need and use a pastry brush to smear a little around the inside of the tin) Pour in the butter and biscuit mix and press it down evenly. Chill whilst making the filling.
In a large mixing bowl beat together the cream cheese, sugar and vanilla until very smooth. Beat in the eggs, one by one. At this point it may look a little strange and lumpy, but keep stirring and the mix will become lovely and smooth. Next stir in the sour cream and finally the chocolate chips.
Pour the filling mixture over the biscuit base and spread it evenly. Put the tin onto a baking sheet and pop it into the oven for 1 hour, until it’s just set.
At the end of the cooking time, just turn off the oven and leave the cheesecake to cool down completely in there with the door shut. This stops it from cracking due to a shock of cold air. When it has cooled (I usually leave it for a couple of hours) remove the tin from the oven and run a round bladed knife around the inside edge of the tin to loosen the sides, don’t remove it from the tin though! Cover the tin with foil and put it in the fridge overnight.
Before serving, break up the Oreos and arrange them randomly over the top of the cheesecake. Next unclip the sides of the tin and put the cheesecake on a serving plate. (I usually leave the metal base on there as it’s a bit of a nightmare to remove!) Use a sharp knife dipped in hot water to create nice clean slices, wipe the knife off between cuts.