If you want a special OREO cheesecake do not look any further. This is the best OREO cheesecake recipe you can find. It has 5 layers of chocolate cake, chocolate ganache, OREO cheesecake, OREO mousse and chocolate buttercream. Perfect to impress at a birthday party or gathering of friends and family!
If you cannot decide between Chocolate cake and cheesecake - get it both!
How to get a the cheesecake and the chocolate cake same sized?
First of all, use a spring form pan for both layers if you have. I am lucky to have a removable bottom cheesecake pan from fat daddios. It is almost like a spring form pan but instead of opening the sides it has an opening on the bottom to push the cake upwards out of the pan. One of the many advantages of this cake pan is that it is taller than most springform pans so you can have taller cheesecakes.
Read here my tips for a crackfree cheesecake every time!
Another plus of the removable bottom pan is that it is exactly the same size as a regular cake pan. So in other words you can bake the chocolate cake in a regular cake pan, cool it and place it in the cheesecake pan, fill in the cheesecake batter and bake the cake.
These are the cake pans that I always use in my recipe videos and the bake even strips for flat cake tops!
A 8 inch cake pan is the traditional choice to make most cake recipes. It creates tall cake layers without making a huge cake! Having issues with cake domes? Bake even strips help to get flat cake tops by cooling the sides of the cake while baking so that the center bakes evenly with the outside.
Ultimate OREO Cheesecake
Ingredients:
1/2 cup (100 g) sugar
1/3 cup (40 g) flour
1/3 cup (40 g) cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg white
1/4 cup (125 ml) milk
1/4 cup (63 ml) vegetable oil
2 tsp vanilla
1/4 cup (60 ml) water
For the OREO Cheesecake Filling:
24 oz (680 g) cream cheese
3 tbsp flour
1/2 cup (100 g) sugar
2 tsp vanilla
2/3 cup sour cream
3 eggs
15 to 20 OREO cookies
For the OREO mousse:
3 oz (85 g) white chocolate
1/4 cup (60 ml) heavy cream
3/4 cup (100 g) powdered sugar
1 1/4 cups (300 ml) very cold heavy cream
2 tsp vanilla
2 cups (200 g) OREO cookies, roughly chopped
For the chocolate ganache:
4 oz (115 g) dark chocolate
6 tbsp (90 ml) heavy cream
For the chocolate buttercream:
2 cups (454 g) butter
8 oz (226 g) dark chocolate, melted
1/4 cup (25 g) cocoa powder, optional
2 tsp vanilla, optional
3 cups (390 g) powdered sugar
5 OREO cookies for decoration
INSTRUCTIONS
Step 1:
Preheat the oven to 350 °F. The first step is to make the chocolate cake. Start off with a large bowl. Combine the sugar, egg white, salt, and vanilla. Add oil and milk. Mix it until fluffy. Sift in flour, cocoa, baking powder and baking soda and mix until everything is thoroughly incorporated. Stir in the water; the batter will be very thin.
Step 2:
Fill the batter in an 8-inch or 9 inch removable bottom cake pan or spring form pan. Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the layer in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 3:
To make the chocolate ganache add 4 oz of dark chocolate in a mixing bowl and pour hot heavy cream over it. then let it sit for a few minutes and then whisk it until it becomes smooth
Step 4:
The next step is to make the cheesecake. To make the cheesecake filling, start off with a large bowl or use a food processor. Add the cream cheese and flour and mix it until smooth for about 4 minutes. Add sugar, vanilla, sour cream and eggs. Mix until well combined. Fill the chocolate ganache into the cooled chocolate cake crust and spread it until smooth. Add 1/3 of the cheesecake batter, spread it and add a layer of OREO cookies. Repeat that 2 more times.
Step 5:
To bake the cake cover the spring form pan in aluminum foil or a silicon baking pan to make sure no water can enter. Place it in a slightly bigger baking pan and fill it 1 inch high with water. Bake the cake in this water bath at 300 °F for about 60 minutes until the top turns golden brown. Turn off the oven and let it cool in the oven for about 30 minutes. Take it out of the oven and water bath. With a knife cut around the edges to release the cake from the baking pan. This is an important step to prevent the cake from cracking while cooling. Let it come to room temperature for another 30 minutes. Then let it cool over night or for at least 4 hours in the fridge.
Step 6:
To make the OREO mousse make a white chocolate ganache. Simple heat up heavy cream and pour it over chopped white chocolate. Whisk it until smooth and set it aside. Use a tall mixing bowl and add powdered sugar, vanilla and very cold heavy cream. Whisk it on a medium high speed until stiff. Add in the cooled white chocolate ganache and whisk until smooth on a low speed setting. Fold in OREO pieces and chill it in the fridge for about 20 minutes.
Step 7:
For the buttercream mix soft butter in a big mixing bowl until whiter in color and fluffy. Add the slightly cooled melted chocolate and mix it in quickly. Make sure to clean the bowl with a silicone spatula to fully incorporate the chocolate. Add powdered sugar and cocoa powder if desired. Mix it on a low speed until smooth and then on a high speed until fluffy.
Step 8:
To decorate the cake, place the cheesecake on a plate and put a cake ring around. Fill in the OREO mousse and smooth it. Place it in the fridge for at least 3 hours. When it has cooled enough remove the cake ring and cover it with chocolate buttercream on the top and its sides. Smooth it with a spatula and add some chopped OREOs with mini chocolate chips on the sides. Pipe a swirl of buttercream on the center of the top of the cake and also a boarder of buttercream swirls. Sprinkle some more chopped OREOs on top and decorate with OREO cookies.
Enjoy!
**PRO-TIPS**
instead of placing the cake in a water bath use an indirect water bath. Simply place a big baking sheet on a lower rack than the cheesecake and fill it with boiling water when the cheesecake is about to be baked.
I like to use a whipping cream stabilizer. We have san apart in Germany or you can find whip it from Dr. Oetker in the US. It instantly stabilizes whipped cream without adding too much sweetness like powdered sugar.
