How do you make chocolate Oreo cheesecake with a chocolate cake base?

Bake the chocolate cake base in a lined 28 by 18 centimeter pan at 175°C for 20 to 25 minutes, then layer the cream cheese and mascarpone filling over it with whole and crumbled Oreo cookies inside. Bake at 115°C for 60 to 65 minutes until the sides are firm and the center still wobbles slightly. Leave it in the switched-off oven for 1 hour, chill it covered preferably overnight, then top it with white chocolate ganache.

Why does my Oreo cheesecake crack on top?

Cracks often come from overmixing after the eggs are added or from cooling too quickly. Fold the eggs in one by one with a spatula, stopping once no streaks remain, and avoid vigorous beating that traps air. Bake until the sides are firm and the center still wobbles slightly, then switch the oven off and leave the cheesecake inside for 1 hour so it cools gradually instead of contracting suddenly.

How long should chocolate Oreo cheesecake chill before slicing?

Chill the cheesecake covered in the refrigerator preferably overnight so the filling firms up fully before slicing. A shorter chill may leave the center soft and make the layers harder to cut cleanly. After adding the white chocolate ganache, return it to the refrigerator for a while until the topping is firm, then use a sharp knife dipped in hot water, dried, and wiped clean between slices.

Can you freeze chocolate Oreo cheesecake?

Yes, but plain slices freeze better than finished slices topped with ganache and garnish. Wrap the slices tightly to limit freezer burn, then thaw them in the refrigerator. Add the white chocolate ganache and crisp garnishes after thawing when possible, and keep leftovers covered and refrigerated promptly because the dessert contains dairy and eggs.

Chocolate Oreo Cheesecake with a Soft Chocolate Cake Base and White Chocolate Ganache

Ingredients

Scale

Chocolate Cake Batter
3 eggs, (m)
100 g dark brown caster sugar
50 g granulated sugar
8 g vanilla sugar, 1 packet
100 g yogurt
100 ml sunflower oil
115 g flour, patent flour
25 g cocoa powder
6 g baking powder

Cheesecake Batter
400 g cream cheese
250 g mascarpone
125 g Greek yogurt
125 g granulated sugar
8 g vanilla sugar, 1 packet
45 g cornstarch
3 eggs, (m)

Filling
200 g oreo

Garnish
mini oreo
chocolate

Ganache
75 ml unwhipped whipping cream
150 g white chocolate

Cook Mode Prevent your screen from going dark

Instructions

Preparation
1-Break the eggs over the bowl: Break the eggs over the bowl. Add the dark brown caster sugar, sugar and vanilla sugar. Mix until smooth. Add the yogurt and sunflower oil. Mix well. Sift the flour, cocoa and baking powder over the bowl. Mix until combined.
2-Put the chocolate batter in a springform/baking: Put the chocolate batter in a springform/baking pan lined with baking paper. Place the chocolate cake in a preheated oven at 175 °C. Bake for 20-25 minutes.
3-Put the cream cheese together with the: Put the cream cheese together with the mascarpone, Greek yogurt, sugar and vanilla sugar in a deep bowl. Mix for 1 minute. Sift the cornstarch over the bowl and mix until combined. Put the mixer away and use a spatula from now on. Add the eggs one by one and fold them lightly through the batter with the spatula.
4-Spread a layer of the cheesecake batter: Spread a layer of the cheesecake batter (125 grams) over the chocolate cake. Spread some Oreo cookies over this. Put 350 grams of the cheesecake batter in a piping bag and pipe it over the cookies. Spread well. Crumble the Oreos over it and add the remaining cheesecake batter. Spread evenly.
5-Place the chocolate-Oreo cheesecake in a preheated: Place the chocolate-Oreo cheesecake in a preheated oven at 115 °C. Bake for 60-65 minutes or until the sides are firm and the center still wobbles a little. Turn off the oven and leave the chocolate-Oreo cheesecake in the oven for 1 hour. This prevents the cheesecake from collapsing/cracking. Remove the chocolate-Oreo cheesecake from the oven and place it, covered, in the refrigerator. Preferably overnight.
6-Bring the unwhipped cream almost to a: Bring the unwhipped cream almost to a boil. Add the broken-up white chocolate. Let it stand for 1 minute. Mix until smooth.
7-Spread the white chocolate ganache over the: Spread the white chocolate ganache over the chocolate-Oreo cheesecake. Place it in the refrigerator for a while so the topping becomes firm.
8-Cut the chocolate-Oreo cheesecake into rectangles or: Cut the chocolate-Oreo cheesecake into rectangles or into the desired shape. Garnish with chocolate lines and a mini Oreo and enjoy!

Author: Camille Hayes
Method: bake