I know I say this every time I post a new recipe, but I think this might be the best thing I’ve ever baked. For reals. The idea and look for this cake came from this website, but I wasn’t very impressed with the recipe, or any other recipes I found, so I made this one up by adapting the Choc Cherry Cheesecake I made last year.
For the cake and base:
– 250g Oreos for the base
– 80g butter, melted
– 500g cream cheese, softened
– 3/4 cup caster sugar
– 2 eggs
– 300g sour cream
– Teaspoon vanilla extract
– 200g Oreos for the cake, roughly broken
(one Oreo packet is 150g, I bought 3 packets, approx one and a half for the base and the rest in the actual cake)
For the topping:
– 100g sour cream
– About an 1/8 of a cup of sugar
– Homemade or good quality store bought fudge sauce
– Mini Oreos
Preheat oven to 160°C/140°C fan-forced. Grease a 5.5cm-deep, 24cm base springform pan. Process 250g of Oreos until mixture resembles fine breadcrumbs, I used a hand-held blender. Add butter. Process to combine. Press mixture over base of prepared pan. Cover. Refrigerate for 30 minutes.
Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating to combine. Beat in vanilla and sour cream until just combined. Fold in broken Oreos. Spread over biscuit mixture.
Bake for 35 to 40 minutes or until centre is just firm. Turn off oven. Cool in oven for 3 hours with door slightly ajar. Refrigerate overnight.
For the topping mix the sour cream with the sugar and then spread the mixture over the top of the cake. Then warm the chocolate fudge and using a piping bag (or a plastic sandwich bag with a hole poked in one of the corners), decorate the sides of the cake. Add mini Oreos to the top.
This is what the cake looks like naked:
Not great… I haven’t mastered the art of baking a cheesecake that doesn’t crack. Any tips?
I had absolutely no desire to make my own fudge sauce, which is rather unlike me. All the recipes I found had a million ingredients, so I settled on this ‘devilishly delicious’ option from Woolworths. Just put some in a bowl, zap it in the microwave for about 10 seconds and it melts into a runny sauce.
^ Like a proud mother. And just a few more gratuitous cake shots:
Go forth and bake! You shan’t regret it. Want more Oreo recipes? Check out the time I made Slutty Brownies. Also: 20 Cheesecakes to Dream About Tonight.
You just left me drooling! ❤
Sorry not sorry! It is definitely drool-worthy 🙂
Hi Bec. The best way to stop the top from cracking is to leave it to go cold in the oven. Turn the oven off, leave the door ajar and leave till cold.
Thanks Alchemy, I did leave it to cool for about 5 hours in the oven before transferring it to the fridge. Should I leave it to cool for longer? Overnight maybe?
I love all that chocolate. You can really never have too much of it either!
It’s such a decadent cake! It’s kind of hard to have a big slice.
I thought maybe because your oven is too hot. You shouldn’t have to leave it to cool longer than 5 hours.
Ohhhh that might be it. Our oven is pretty darn hot, if it’s on for very long sometimes the outside is unbearable to touch. Perhaps it needs a service… Thanks Mils 🙂
I don’t know that it needs a service. Maybe just bear it in mind in future baking and trying putting the temp say 10 degrees less than is called for. Just a thought.
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