Baked Oreo Cheesecake

DSC_0696I came across this recipe online and thought it just sounded too good not to try !  I did then unfortunately manage to eat almost half of this myself… it is truly delicious and you must try it!

I only had a 23cm spring mounted tin but would purchase a 20cm spring mounted if I were to make this again as it would improve this…because I used a bigger tin (as that was all I had) I had to use a few more Oreo’s and butter to create the base.


1 pack of Oreo cookies

350g Cream cheese

1 tsp Vanilla extract

100g Dark chocolate

75g White chocolate, grated

80g Butter, melted

200g Sour cream

2 1/2 Custard powder

50g Caster sugar

70g Double cream


  1. Preheat oven to 160 degrees fan assisted / 175 degrees conventional
  2. Put the Oreos into a bowl or sandwich bag and smash into crumbs with a heavy rolling pin (or you could pop into a food processor for about 1 minute)
  3. Melt butter in saucepan (or 30 seconds in a microwave – sadly I do not have one) and combine with two thirds of the Oreos, then press these into the base of the spring mounted tin (if you use a 20cm tin use 176g Oreos and 40g Butter)
  4. Mix together the cream cheese, sour cream, custard powder, vanilla extract and sugar until smooth
  5. Spread half the cream cheese mixture over the Oreo base, sprinkle over the rest of the Oreos then top with the rest of the cream cheese mixture and make as smooth as possible
  6. Bake for 1-1.5hr, when slightly wobbly remove and cool for around 2hrs or when completely cold
  7. Melt the dark chocolate and combine with 70g of double cream gently so as not to seize the chocolate and pour over the cooled cake then grate as much white chocolate over the top as you like
  8. Pop in the fridge until completely set
  9. Use a small palette knife to loosen the edges of the cheesecake and remove the sides of the tin
  10. Put on a nice plate and serve a slice with crème fraiche

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