Baked Oreo Philly Cheesecake

Name: Baked Oreo Philly Cheesecake
Yield: 10-12 porsi
Cuisine: Indonesia
Ingredients: 2 Packs of Oreo original biscuits (32 pieces); 3 tbsp Melted Butter; 660 gr Cream Cheese (room temperature); 3 Eggs; 150 gr Castor Sugar; 2 tbsp Vanilla Extract; 1 tbsp Lemon Juice

Cooking Miong @mchlzb

Jakarta

#MomenManis #SiapRamadan #SiapLebaran It’s my first time fasting and my sweet tooth is craving all sorts of creamy dessert to break fast. This baked cheesecake should be crisp and browned at the edges, yet rich, soft, and jiggly in the center.

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Baked Oreo Philly Cheesecake

Cooking Miong @mchlzb

Jakarta

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Bahan-bahan

2 hours

10-12 porsi

2Packs of Oreo original biscuits (32 pieces)
3 tbspMelted Butter
660 grCream Cheese (room temperature)
3Eggs
150 grCastor Sugar
2 tbspVanilla Extract
1 tbspLemon Juice

Tersimpan

Cara Membuat

2 hours

1

Preheat oven to 180 degrees celcius or 350F.
2

OREO BASE: Crush 16 pieces of whole oreo biscuits. Mix with 3 tbsp of unsalted butter. Distribute evenly onto the bottom of 26 cm diameter springform cake tin with a spatula. Refrigerate for 15 mins.
3

CHEESECAKE FILLING: Crush 8 pieces of whole oreo biscuits, set aside. Mix eggs, castor sugar, vanilla extract, lemon juice in a medium bowl until even. Soften cream cheese with an electric whisk (medium speed) in a big bowl, add egg mixture until well distributed. Add crushed oreos and mix just until roughly incorporated (low speed). Be careful not to overmix.
4

Take out cake tin from the fridge. Pour cheesecake filling evenly and flatten with a spatula. Crush 4 whole oreos and sprinkle on top. Leave the remaining oreos for garnish later.
5

Place cake tin on a baking pan as some butter will ooze out from the bottom of the tin while baking. Bake for 45-60 mins, just until the edges are crisply browned yet the center is still jiggly.
6

Remove cake from oven and garnish to your liking with oreos or whipped cream. Cool until it reaches room temperature, then refrigerate for minimum 4 hours or overnight.
7

Run a butter knife along the edge of cake tin, unlock the springform and release cake from tin. Cut and serve cold!