The highly requested Oreo Basque Cheesecake! 🤎 Let me know which basque cheesecake flavor you wanna see next 👀
RECIPE:
CHEESECAKE:
3 blocks (24 oz) softened cream cheese
1/2 cup sugar
3 eggs
1.5 tbsp cornstarch
1 tbsp vanilla extract
1.5 cups heavy cream
20 oreo cookies, crushed WHOLE
WHIPPED CREAM:
4 oz mascarpone cheese
1 cup heavy whipping cream
1/4 cup powdered sugar
GANACHE:
1/4 cup heavy cream
1/2 cup milk chocolate chips
PROCESS:
1. Preheat the oven to 450F
2. Whisk the softened cream cheese until smooth. Add in sugar and eggs and whisk again.
3. Add the cornstarch, heavy cream, and vanilla then whisk until fully combined and smooth.
4. Pour the batter into a loaf pan OR an 8 inch round pan that has been lined with parchment paper.
5. Bake for about 30-35 minutes. (You may need to add time depending on your oven). I used convection bake.
**It should be jiggly in the center and dark on top when you remove it from the oven.
8. Allow the cake to cool completely before placing it in the refrigerator overnight.
9. Decorate & enjoy!
If you love rich, creamy desserts with a twist, making this Oreo Basque Cheesecake at home is an absolute treat. One tip I've learned is to closely watch the baking time since ovens vary–the cheesecake should be deeply browned on top but still jiggly in the middle when you take it out. This contrast is key to that characteristic burnt Basque flavor. Using whole crushed Oreo cookies adds a delightful texture and a classic cookies-and-cream flavor that complements the cream cheese beautifully. When crushing the Oreos, try leaving some larger chunks for bursts of chocolate crunch in your cheesecake. The whipped mascarpone cream topping is my favorite part, adding a luxurious richness without overpowering the cake. For an easy upgrade, you can flavor the whipped cream with a touch of espresso or a hint of mint extract. Ganache drizzle makes this dessert restaurant-worthy and adds an extra layer of chocolatey decadence. Heat the heavy cream gently before mixing with the chocolate chips to ensure a smooth, shiny ganache. Chill the cheesecake overnight so the flavors meld and the texture sets perfectly for slicing. I also recommend placing the cheesecake at room temperature for about 10-15 minutes before serving to enhance the creamy mouthfeel. This recipe is wonderfully adaptable – you can experiment by swapping Oreos with other cookies like Biscoff or chocolate chip, or adding a swirl of caramel or raspberry jam before baking for a unique variation. This Oreo Basque Cheesecake is sure to impress family and friends whenever you make it!