Olive Magazine
Black and White Oreo Cheesecake Recipe

Black and white Oreo cheesecake

Published: April 9, 2015 at 11:09 am
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  • Preparation and cooking time
    • Total time
    • + cooling + chilling
  • Easy
  • Serves 8

Replacing the usual digestive base with Oreo™ cookies and adding white chocolate to the filling gives this cheesecake a stylish New York bakery-style finish

Nutrition:
NutrientUnit
kcal701
fat48.8g
carbs58.2g
fibre1.6g
protein12.2g
salt1.51g
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Make this impressive Oreo cheesecake, then check out our Oreo fridge cake and Oreo cake.

Ingredients

  • 300g Oreo™ cookies
  • 50g butter, melted
  • 600g soft cheese
  • 2 tbsp plain flour
  • 100g golden caster sugar
  • vanilla extract
  • 2 eggs, plus 1 yolk
  • 300ml pot soured cream
  • 200g white chocolate, melted and cooled

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/ gas 4. Pull apart the biscuits and scrape out the filling (discard or eat!). Whizz the biscuits in a food processor, pour in the butter then whizz again. Press into the base of a 20cm springform tin and bake for 5 minutes, then cool.

  • STEP 2

    Beat the soft cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and half of soured cream until light and fluffy. Stir in the white chocolate and pour into the tin. Bake for 40 minutes and then check – it should be set, but wobbly in the centre. Leave in the tin to cool completely (if you can leave it in the oven to cool with the door open a little, it shouldn’t crack). Spread the rest of the soured cream over the surface then chill for 2-3 hours or overnight.

Got you in the mood for cheesecake? Try our top cheesecake recipes here...

White chocolate and Baileys cheesecake

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