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Oreo choc chunk cookies & cream cheesecake
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Prep Time:
615 minutes
Cook Time:
10 minutes
Total Time:
625 minutes
Indulge in a decadent triple chocolate cheesecake for your ultimate guilty pleasure.
Ingredients:
  • 200g plain chocolate biscuits
  • 2 x 250g pkt cream cheese, at room temperature
  • 155g (3/4 cup) caster sugar
  • 8.80 gm vanilla extract
  • 130g (1/2 cup) Greek Natural Yoghourt
  • 250g Original Oreo biscuits, coarsely chopped
  • 40.00 gm hot water
  • 6.00 gm gelatine powder
  • Mini Original Oreo biscuits, to decorate
  • 100g dark cooking chocolate, finely chopped
  • 60ml (1/4 cup) thickened cream
  • 315g (1 1/2 cups) caster sugar
  • 60ml (1/4 cup) water
  • 4 egg whites, at room temperature
  • Pinch of cream of tartar
  • 50g dark chocolate, finely chopped
  • 40.40 gm thickened cream
Instructions:
  • Place baking paper in a 9 x 21cm loaf pan with 6.5cm sides, making sure to let the paper overhang on two long sides.
  • Pulse biscuits in a food processor until finely crushed. Add butter and mix until fully incorporated. Firmly press the mixture onto the base of the pan. Chill in the refrigerator for 30 minutes or until set.
  • Blend cream cheese, sugar, and vanilla in a food processor until velvety. Mix in yogurt until fully incorporated. Add 150g of Oreos and blend until mixture turns a delightful light chocolate hue.
  • Place water in a heatproof bowl and sprinkle with gelatine. Set the bowl in a larger bowl filled halfway with boiling water. Let it sit for 5 minutes, stirring regularly until the gelatine dissolves. Remove from the hot water and set aside for 10 seconds.
  • While the mixer is on, gradually pour the gelatine mixture into the cream cheese mixture. Mix until well combined. Fold in the rest of the chopped Oreos. Pour the mixture into the pan and level the surface. Refrigerate for 8 hours or until firm.
  • To make the ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until almost boiling, then pour it over the chocolate. Let it sit for 5 minutes, then stir until smooth. Allow it to cool for 10 minutes before using.
  • Drizzle the luscious ganache over the decadent cheesecake and chill in the fridge for 1 hour to firm up.
  • Combine sugar and water in a saucepan over low heat, occasionally brushing the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Increase heat and cook until the mixture reaches 115°C (soft ball stage), about 3-5 minutes. Meanwhile, beat egg whites and cream of tartar with electric beaters until soft peaks form. When the syrup hits 120°C (hard ball stage), slowly pour it into the egg whites while beating on low speed. Increase speed to high and beat for 15 minutes until the meringue is thick, glossy, and cool.
  • Transfer the cheesecake to a serving plate and generously spread meringue over the top. Torch the meringue using a cook's blowtorch until caramelized.
  • Prepare the topping by placing chocolate and cream in a small microwave-safe bowl. Microwave on Medium, stirring every 30 seconds until melted. Drizzle the mixture over the cheesecake and top with Mini Oreos for extra crunch.

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