Triple Chocolate Oreo (Printable Recipe)
Dreamy chocolate filling on an Oreo cookie base, drizzled with velvety ganache—sure to impress whatever the day.
# Ingredients You'll Need:
→ Crust
01 -
45 grams unsalted butter, melted
02 -
22–24 Oreo cookies, smashed up super fine
→ Chocolate Cheesecake Filling
03 -
1 teaspoon espresso powder (totally up to you)
04 -
30 grams unsweetened cocoa powder
05 -
225 grams semi-sweet or dark chocolate, melted and cooled off
06 -
240 grams sour cream or plain yogurt, room temperature
07 -
1 teaspoon vanilla extract
08 -
3 large eggs, room temperature
09 -
200 grams granulated sugar
10 -
900–1350 grams full-fat cream cheese, let it sit out for a bit
→ Chocolate Ganache Topping
11 -
225 grams semi-sweet or dark chocolate, chopped small
12 -
240 millilitres heavy cream
# Steps to Follow:
01 -
Pop the sides off the springform, move your cheesecake onto a pretty plate, slice it up with a knife dipped in hot water, and dig in.
02 -
Spread the ganache all over the chilled cheesecake and stick it back in the fridge for about 30 minutes so the top sets.
03 -
Warm up the cream until it’s just steaming, then pour it over your chopped chocolate. Give it a few minutes and whisk it together till really silky.
04 -
Lay on a wire rack till it’s not warm anymore. Put in the fridge for at least 4 hours, overnight is even better, so it gets nice and firm.
05 -
After baking, let the cheesecake hang out in the turned-off oven with the door cracked for an hour. It helps everything cool off slowly.
06 -
Dump the chocolate batter over the cooled crust and smooth out the top. Put it in the oven at 175°C for 50–60 minutes. The edges should look set but the middle should still jiggle. If you want fewer cracks, try placing the pan in a water-filled tray.
07 -
Mix in your sour cream or yogurt and stir gently till it all comes together and looks smooth.
08 -
Toss in your cocoa powder, vanilla, and espresso powder if you’re using it. Stir lightly to bring it all together.
09 -
Stir in your melted chocolate, which should be cooled down, using low speed until everything mixes in.
10 -
Beat in the eggs, adding them one by one. Use low speed and scrape the bowl sides so you don’t overwork the mix.
11 -
Pour in the sugar and blend it until you don’t see any gritty bits left.
12 -
Get your cream cheese in a big mixing bowl and beat until it’s totally smooth and a bit fluffy using a mixer.
13 -
Press the cookie-butter crumbs into a greased springform pan, making an even bottom layer. Bake for 8 minutes at 175°C, then let it cool completely on the counter.
14 -
Chuck Oreo cookies in a food processor or into a sealed bag. Crush them up fine, then mix with the melted butter till it sticks together like damp sand.
# Extra Tips:
01 -
You want all your dairy stuff at room temp. That way, your batter stays smooth.
02 -
Stop cracks by baking with a water bath and don’t let the cake cool down too quick.
03 -
Mix things up with different chocolates, a handful of nuts, or swirl some berry purée before baking.