Thank you so much for all your ”hearts” on my Instagram video on this insane Oreo cheesecake I posted yesterday! The recipe is based on my regular Oreo cheesecake, I have just switched out the digestive biscuits with Oreos and added on a layer of smooth delicious chocolate mousse! There are enough for many people in this cheesecake, because you can’t eat more than a small piece because of the rich chocolate flavour and the height on the cake. It is good and creamy and perfect as the bake project of the weekend. I wish you all a great weekend and hopefully with a piece of this delicious cake by the side!
Ingredients
Oreo-crust:
200g Oreo (approx. 1,5 package)
100g butter, melted
Cream cheese layer with Oreos:
400g Philadelphia or another neutral cream cheese
120g powdered sugar
Seeds from 2 vanilla beans
½ l heavy cream
2 tbsp. of lemon juice
approx. 1 package of Oreos, roughly chopped
Chocolate mousse:
2 sheets of gelatine
300g chocolate, dark 54%
2 tbsp. Butter
4 egg yolks, pasteurised
6 dl heavy cream
Topping:
2 dl heavy cream
100g Oreos, chopped
Approx. 10 whole Oreos (I have used the once that are called “Thins”)
Fresh raspberries
Approach
Oreo-crust:
Chop whole Oreos in a foodprocessor, until only small bits occur. Melt the butter and mix it well with the finely chopped Oreos until the mixture is homogenous. Pour the Oreo mass into a springform pan (mine is 23 cm in diameter). Press the crust onto the bottom of the pan and put it in the fridge while you make the cream cheese layer.
Cream cheese layer with Oreos:
Whip the cream cheese, vanilla, powdered sugar and lemon juice together in a bowl. Whip the heavy cream till soft peaks occur in another bowl. Fold in the whipping cream into the cream cheese frosting and add the roughly chopped Oreos. Add to the inside of the springform pan some cake plastic and spread out the cream cheese mixture onto the Oreo crust. Put the cake back into the fridge.
Chocolate mousse:
Soake the gelatine sheets in cold water. Melt butter and chocolate in I bowl over a water bath. Heat up 2dl of heavy cream to just below the boiling point, in another pan. Take the butter and chocolate of the heat when it is melted. While whipping the mixture add in the warm heavy cream. Twist the gelatine sheets so there aren’t any water on them and let them melt in the warm chocolate-cream mass. Whip afterwards the egg yolks into the mixture and let it cool. Whip 4 dl heavy cream until soft peaks occur and carefully fold it into the, now cold chocolate-cream mass. Pour the chocolate mixture on top of the cream cheese layer and put the cake back in the fridge. Let it cool for min. 6 hours preferably over the night.
Topping:
Whip the heavy cream and add in the finely chopped Oreos. Put it in a piping bag. Take the cake out of the springform pan and remove the cake plastic. Decorate the cake with Oreo whipping cream, raspberries and Oreos. Bon appetite!
