In this cheesecake I wanna create the effect of having a, not just double stuff but, quadruple the amount of stuffing oreo. Therefore it needed to have biscuit layers on the top and bottom and the cheesecake needed to emulate the delicious oreo cream. To do this I added twice as much vanilla extract as some recipes call for and instead of sourcream I used greek yoghurt to keep the cheesecake nice and sweet. The bottom biscuit layer is thick and sweet from the cream mixed into it but the top layer has less sweetness and really emphasizes some of the tart notes that the biscuits contain. All-in-all a slice should look like an oreo cookie broken in half.
Quadruple-stuff Oreo Cheesecake (serves 16)
4 packets of original oreos
2.5 tablespoons butter
675g Cream cheese ( I used Full-fat Philladelphia)
200g Caster Sugar
4 tsp Vanilla extract
40g flour + 2 pinches salt
200g 0% Greek Yoghurt
1. Take 2.5 packets of original oreos (leave the stuffing in) and smash them up in a small plastic bag.
2. Preheat your oven to 180' C/ 325'F. Pour the contents into a bowl and add 1.5 tablespoons of
butter, then microwave this for approx 20 seconds before mixing.
3. Line the bottom of a 9inch diameter cake tin with a removable base with greaseproof paper.
4. Pour in the biscuit mixture, spread evenly and press down firmly. Then bake in the oven for 15-20
5. During this time prepare your cheesecake mixture. Beat together the cream cheese, vanilla extract
6. Add the eggs one at a time, then sieve over the flour and salt and beat really well so that there's no
7. Finally add the greek yoghurt and beat well, one last time.
8. Pour half the cheesecake mix onto the biscuit base. Then as an option you can put 5-6 full oreos
around the center of the middle and then cover with the res of the cheescake mixture, making sure
the oreos are covered.
9. Bake for and hour to 75 mins. Check it after 45 mins and make sure it's not browning too much,
you can add a tin foil hat if needs be (to protect it's thoughts from the oven....). You will know it's
done when there is a slight and importantly uniform wiggle all over when you shake it gently.
10. While it's baking, take the rest(1.5 packets) of the oreos and take the cream out of half of these,
again crush them, add 1 tablespoon of butter and mix.
11. When you have established that the wobble on the cheesecake is good cover the whole top with
the second biscuit layer, spread it evenly but don't push it down. Then put it back into the oven for
a final 10 minutes.
12. Remove from the oven, let it cool on a wire wrack and then cool for 12-24 hours in the fridge.
This is probably the hardest part but it's necessary.
Now for your viewing pleasure I will bring you step by step through the enjoyment process.
|You approach the cheesecake with your utensils and your respect|
|You slowly cut through the different layers, savouring the texture contrast as you do|
|You section off a respectable bite and take a moment to prepare yourself for this experience|
|Then you put your fork down while you succumb to the flavours that are being described inside your head in the M&S voice.|