Baked Oreo Cheescake

This is quite a small cheesecake, 6 inches.  It looks beautiful with three layers where each layer ensures you won't miss a bite of the oreo. I always liked baked cheesecake more if I had to choose , it is just my own opinion. The texture and flavour is slightly different somehow. My children loved it so much, you just can't go wrong baking with Oreo.


From my past experience with the unfinished cheesecake, I would normally wrap them individually with aluminium foil in a ziplock bag and put it in the freezer. They actually freeze well for a good six months. Just move it to the fridge and thaw for a night to have a treat the next day.

Light, not overly sweet, a very nice cheesecake.

Ingredients
For the bottom crust (A)
80g Oreo biscuit
20g unsalted butter


For the fillings (B)
350g cream cheese ( it has to be in room temperature)
50g castor sugar
50g plain yogurt
2 small eggs ( room temperature)
1 tsp vanilla extract
100g Oreo biscuit


To decorate the top
80g oreo crumbs

Pound them to small crumbs

Butter and oreo crumbs mixed up nicely. Pour into the pan, flattened using a cup.

                                                          batter over the base (the crumbs).

                                                              more crumbs on top.

                                        sits on a pan, over it another larger pan filled with boiling water.



Methods (on a 6 inch springform pan)
Preheat the oven to 140C.
Pound 80g Oreo cookies secured in a ziplock bag.  Do that to the next lot of 100g oreo ( for the cake), then to the last 80g lot (to decorate the top). Set aside for later use.
Lay the foil on the base of the springform pan, secured with the lock, and fold it upward like the picture above.
In a bowl, mix well the (A) ingredients.  Lay on the pan, flattened with a cup. Cover it up and let it chill in the fridge for 20 minutes.
Meanwhile, with your Mixer running, beat in the cream cheese. Add in the sugar, continue to beat til it is well combined.
Add in one egg at a time, then the yogurt, vanilla. Fold in the Oreo crunch (100g).
Pour the mixture into the chilled pan, smoothen the top, sprinkle more Oreo crumbs (80g).
Place the pan on another pan, over the larger pan filled with boiling water.
Bake for 35 to 40 minutes.
When it is done, let it cool completely and chill it in the fridge overnight.
Slice with a heated knife and serve.


Recipe from Carol Hu