Okay UK citizens, let’s talk Oreo Baking Crumbs. Or more precisely, let’s talk about how they don’t seem to exist here. I could complain about the annoyance that is scraping the vanilla frosting off of 20+ Oreos, but instead I’ll take solace in the knowledge that anyone who gives this (fan-freaking-tastic) recipe a go will face the same tribulations.
I felt a strong urge to photograph the ingredients this time. Needless to say, this meant that after photographing them I changed one: there is no Carolans in this recipe (although, I’ve made it using Irish Cream before and it is still delicious), instead I used Tia Maria.
Oh ya, I also bought waaaay too many oreos — only used a pack and a half. Darn 😛
Pre-heat the oven to 156 C fan (176 C non-fan)
1 1/2 cups Oreo Baking Crumbs (or 230g of Oreos with filling removed — the weight is before the filling removal)
56 g butter, melted
240 ml toffee or caramel sauce
750 g cream cheese (aka soft cheese — I used 300g reduced fat and the rest full fat)
170 g sugar
60 ml Tia Maria Liqueur (or Kahlua or Baileys)
170 g dark chocolate (approx 60% cocoa solids)
9-inch spring form pan (I only had an 8-inch, it worked fine)
If you weren’t lucky enough to track down Oreo Baking Crumbs, start by removing the filling.
Afterward, crush them into a fine crumble. I found my handheld blender with a cloth wrapped around (for mess prevention) worked much better than bashing at them mortar and pestle style.
Pour your melted butter (56 g) into the Oreo crumbs and mix them thoroughly. Press the buttery crumbs evenly along the bottom of your cake pan and about 1 inch up the side. Cover crumb crust in the toffee sauce (I used about 3/4 of the called for amount because my pan was smaller) and set aside.
In a bowl, beat the cream cheese (750 g) with the sugar (170 g) until smooth.
While continuing to beat on a low setting, add the eggs (3) one at a time.
Mix until just blended and set aside.
In a glass bowl sitting over boiling water, melt your chocolate (170 g). (Here follows a number of unnecessary pictures just because I think melting chocolate looks delicious.)
Stir your melted chocolate and the liqueur (60 ml) into your creamy cheesy base.
As pretty as the swirling (above) looks, continue stirring until it is well combined.
Pour your cheesecake filling into the pan with your Oreo crust.
Bake at 156 C fan (176 C non-fan) for 45-50 minutes. If, like me, you have used a smaller pan, either leave some filling out or cook for longer. (I ended up cooking mine for 60 minutes — really not ideal, as with a bigger pan I’ve been able to cook it for the requisite time and take it out before it starts to crack. Ah well, let’s pretend the cracks add character….) When it is done, the centre will be almost completely set and a knife inserted into it should come out clean. (I’ve never tried the thermometer method, but apparently if you check it that way the internal temperature should be 70-72 C)
Finally, cool the cheesecake and refrigerate for 3 hours or overnight. It also freezes incredibly well. I’ve been known to keep a whole cheesecake in my freezer for a month and just cut myself a slice every few days. *sheepish look* No defrosting necessary! (Although the crust can be a struggle to cut through…)
(Fun fact that you may not care about: my calculations tell me that if you divide your cake into 12 equal slices, each slice will contain approximately 350 calories.)