Description
A rich and creamy Oreo Basque Cheesecake with a scorched caramelized top, silky smooth center, and chocolatey Oreo cookie crust. It’s a bold twist on the classic with layers of texture and flavor.
Ingredients
Scale
- 24 ounces Cream Cheese (3 blocks), softened
- 1 cup Granulated Sugar
- 4 large Eggs
- 1 cup Heavy Cream
- 1 tablespoon All-Purpose Flour
- 1 teaspoon Vanilla Extract
- 24 Oreo Cookies, finely crushed
- 4 tablespoons Butter, melted
- 1/4 teaspoon Salt
Instructions
- Preheat oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing overhang.
- In a bowl, mix crushed Oreos and melted butter until combined. Press mixture into the bottom of the pan and set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
- Stir in heavy cream, flour, vanilla, and salt. Mix until smooth and fully incorporated.
- Pour the cheesecake batter over the Oreo crust. Smooth the top with a spatula.
- Bake for 50 to 55 minutes until the top is deeply golden and center jiggles slightly.
- Cool at room temperature for 1 hour, then refrigerate at least 4 hours or overnight.
- Remove from pan, slice with a warm knife, and serve chilled or at room temperature.
Notes
- Use room-temperature ingredients for a smoother batter.
- Don’t overbake — a slight jiggle means it’s perfect.
- Let cheesecake chill overnight for best texture and flavor.