Ingredients
Equipment
Method
Preparation
- Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- In a food processor, blend 24 Oreo cookies until they turn into fine crumbs.
- Melt 60g of unsalted butter and combine it with the cookie crumbs. Press mixture into the prepared pan's bottom.
- Refrigerate for about 15 minutes to allow the crust to firm up.
- In a large mixing bowl, beat 600g of cold cream cheese with 150g of powdered sugar and 1½ teaspoons of vanilla paste until smooth.
- Gradually pour in 360g of cold heavy cream, beating until stiff peaks form.
- Gently fold in 14 crumbled Oreo pieces.
- Pour the cheesecake filling over the chilled Oreo crust and smooth the top.
- Cover with plastic wrap and refrigerate for 6-8 hours.
- Melt 100g of semi-sweet dark chocolate and 10g butter in a heatproof bowl, then mix in 100g of cold heavy cream for the ganache.
- Let it cool slightly before pouring it over the cheesecake.
- Whip 200g of heavy cream until stiff peaks form and use a piping bag to decorate the edges with rosettes.
- Garnish with mini Oreos or halved regular Oreos before serving.
Nutrition
Notes
Chill the cheesecake for the full 6-8 hours for best results. Use cold ingredients for optimal texture.