Oreo White Chocolate Cheesecake
By Ocado
Published on 26 September 2022
Anything involving Oreos is bound to be tasty… but Oreo cheesecake? That’s a whole new level of deliciousness. Crushed Oreos are stirred through a decadent mascarpone and double cream filling, but they’re also crushed and used to make the base for the cake. It’s an Oreo explosion and it couldn’t be simpler to make – no baking required. Simply chill in the fridge overnight and dive in the next day once you’ve scattered a few more Oreos (and a few dollops of whipped cream) on top for good measure.Time and servings
25 minsTotal time
8Servings
25 minsPrep time
Ingredients
- 400 g of oreo original chocolate sandwich biscuits, plus extra for serving
- 50 g of butter, melted and cooled
- 100 g of white chocolate, broken into small pieces
- 300 ml of double cream, chilled, plus 80ml at room temperature
- 500 g of mascarpone, at room temperature
- 20 g of icing sugar
- 1 tsp of vanilla extract
- 100 ml of whipping cream, for serving
Method
Step 1
Line the base and sides of a 20cm springform cake tin with baking paper. For a more polished-looking finish, you could use acetate sheet to line the sides of the tin and a cake board for the base.Step 2
Blitz 250g Oreo biscuits in a food processor until a coarse breadcrumb consistency is achieved. Alternatively, place the biscuits in a resealable freezer or sandwich bag and bash them into crumbs using a rolling pin. Add the Oreo crumbs and the melted butter (a little at a time) to a bowl and stir to combine. Transfer to the cake tin and, using the back of a metal spoon, spread the mixture evenly over the base of the tin and press down to compact it as much as possible. Chill in the fridge while you make the cheesecake filling.Step 3
Place 80ml room-temperature double cream in a heatproof bowl and microwave in 10-second bursts until steaming. Pour the cream over the white chocolate in a small bowl, leave to sit for 30 secs and then stir together until smooth. Leave to cool to room temperature.Step 4
In a large bowl, carefully mix the mascarpone, icing sugar and vanilla extract together until smooth using a wooden spoon or rubber spatula. Ensure you don’t mix too vigorously as the high fat content of mascarpone makes it prone to splitting. Add 1 tbsp of the melted chocolate and mix it in quickly, then gently fold in the remaining chocolate until just combined.Step 5
Add 300ml chilled double cream to a standing mixer (or use electric beaters) and whip until soft peaks form. Now, briskly mix 2 tbsp whipped cream into the mascarpone mixture, then gently fold in the rest using a large metal spoon, being careful not to over-mix. Crumble 10 Oreo biscuits using your hands, then fold them into the mix. Pour the filling onto the chilled base in the cake tin then chill in the fridge for at least 4-6 hours, but ideally overnight.Step 6
Before serving, whisk the whipping cream until soft peaks form and dollop it generously over the cheesecake. Then, crumble over a few more Oreos of your choosing or simply press whole biscuits into the cake however you like. Slice, serve and enjoy.