Oreo Cheesecake

Growing up, I almost never ate Oreos, but then I was diagnosed with celiac, so they weren’t even an option. In January, the Oreo brand finally released gluten-free Oreos , and I’ve never been so excited for a gluten-free product! Of course one of the first things I had to do with them was make this Oreo cheesecake that I found from Preppy Kitchen.

YOU WILL NEED:
•Large Bowl

•Large Spoon/Whisk/Stand Mixer

•8 inch Springform Pan

INGREDIENTS:
BASE:

•20 Gluten-Free Oreos, finely crushed

•1/2 cup unsalted butter, melted

FILLING:

•3, 8 oz. packages cream cheese, softened

•1 cup granulated sugar

•1/2 cup sour cream

•1/2 teaspoon salt

•3 eggs + 1 egg yolk

•3 Tablespoons gluten-free flour

•1 Tablespoon vanilla extract

•6 Gluten-Free Oreos, finely crushed

•6 Gluten-Free Oreos, chopped

WHITE CHOCOLATE GANACHE:

•1/2 cup white chocolate

•1/6 cup heavy cream

CHOCOLATE GANACHE:

•2 Tablespoons semi sweet chocolate

•1 Tablespoon heavy cream

WHIPPED CREAM TOPPING:

•1/2 cup heavy cream, cold

•1/8 cup confectioner’s sugar

•1 teaspoon vanilla extract

DIRECTIONS:
1.)
Preheat oven to 350ºF and crush the Oreos for the base until fine, then combine with the melted butter. Press firmly into the bottom of the springform pan. Bake in the oven for 10 minutes, then set aside.

2.) In a large bowl or mixer, whisk together the cream cheese, sugar, and salt until smooth. Then, add in the gluten-free flour and mix until absorbed.

3.) Add in the eggs, one at a time, making sure the egg is absorbed fully into the batter before adding the next one. Then, add the sour cream and vanilla extract. Gently fold in the crushed Oreos. Pour 1/3 of the batter over the Oreo base in the pan, and sprinkle some of the chopped Oreos over it. Then pour another third and add more of the chopped Oreos. Top with the remaining third of the batter.

4.) Bake at 350ºF for 10 minutes, then reduce heat to 300ºF and bake for an additional 50 minutes. Once it is done, turn the oven off and leave the cheesecake in it for another hour, then remove from oven and allow to cool for another 1-2 hours.

5.) After the cake has cooled, prepare the ganaches. To make both of them, place the chocolates in two separate bowls, and gently heat the cream in the microwave for about 20-30 seconds. Pour the hot cream over the chocolate and whisk until smooth and glossy. Pour the white chocolate ganache over the cake and smooth, then add the chocolate ganache and use a skewer to create swirls on top of the cake.

6.) Then, whip the cream until soft peaks, then add in the sugar and vanilla extract, and whip until stiff peaks. Pipe along the top of the cake and decorate how you would like with Oreos.

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