Oreos and cheesecake, what could be better? I make and eat cheesecake only once a year, usually for Thanksgiving, but one of my best friends loves cheesecake and when she celebrated her birthday recently I knew exactly what to make. I wanted the cheesecake to be over the top, worthy of a birthday celebration, and I figured adding Oreos to an already insanely decadent dessert was a good decision.
I started with my favorite family recipe for standard cheesecake and made several changes to incorporate Oreos in as many ways as possible. An Oreo crust along with Oreos inside and on top of the cheesecake make this full of Oreo flavor in every bite. I do have to admit that I think this could use more Oreos inside than what you see in the pictures, so I have adjusted the amount from what I used in the instructions below. You can obviously alter the amount based on how much Oreo flavor you want.
If you are looking for an extremely rich and decadent dessert, this is definitely the one. A slice of this would be the perfect way to celebrate any occasion! Like my friend said, calories don’t count on your birthday, right?
Yield: 1 10-inch cake
3 1/4 cups crushed oreos (about 30 Oreos)
5 Tbsp. unsalted butter, melted
1 lb. cream cheese, softened
1 1/2 cups granulated sugar
1 tsp. vanilla extract
3 Tbsp. flour
1 1/2 Tbsp. fresh lemon juice
1 lb. 1% cottage cheese
4 large eggs
1 Tbsp. cornstarch
8 Tbsp. unsalted butter, melted
1 pint sour cream
18-20 Oreos, broken up into pieces about 1/4 size of an Oreo
Additional Oreos for top
Preheat oven to 325 degrees F. Crush the Oreos in a food processor until finely ground up. Mix with the 5 tablespoons of melted butter and press into the bottom and halfway up the sides of a 10-inch springform pan.
In a food processor, cream the cottage cheese until smooth. Blend in the cream cheese and then add the sugar and eggs. In a small bowl, combine the lemon juice, vanilla and cornstarch. Add to food processor. Then add the flour, melted butter and sour cream. (If you have a smaller food processor, you may want to make half the mixture at a time and then combine everything, so that it doesn’t overflow.)
In another bowl, break up 18-20 Oreos into pieces. Pour the cheesecake mixture into a large bowl and fold in the broken up Oreos. Pour into the crust and bake for 1 hour and 10 minutes. Then without opening the oven door, turn the oven off and leave the cheesecake in the oven for 2 hours. DO NOT open the oven door during this time! It is normal for the cheesecake to fall as it cools, but opening the door will cause it to fall prematurely. After you remove it from the oven, allow it to cool to room temperature before wrapping it up and storing it in the fridge. This cheesecake can also be frozen successfully.