Servings: 8 people
Calories: 320kcal
Cost: $10
Equipment
- Food processor or ziplock bag and rolling pin
- Mixing bowls
- Hand mixer or stand mixer
- 9-inch springform pan
- Spatula
Ingredients
- 30 units Oreos (leave the cream inside)
- 6 tablespoons unsalted butter, melted
- 3 8-ounce blocks cream cheese, at room temperature (678g total)
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- to taste Whipped cream for garnish (optional)
Instructions
- Crush the Oreos into fine crumbs using a food processor or a ziplock bag and rolling pin.
- Mix the crushed Oreos with melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan, then chill in the fridge.
- In a large mixing bowl, beat the room-temperature cream cheese until smooth and lump-free.
- Add the powdered sugar to the cream cheese and mix until creamy.
- Pour in the vanilla extract and heavy whipping cream, then mix until stiff peaks form.
- Pour the cheesecake filling into the prepared crust and smooth the top with a spatula.
- Chill the cheesecake in the fridge for at least 2 hours, until set.
- Before serving, add a dollop of whipped cream on top, then slice and enjoy!
Notes
Ensure your cream cheese is at room temperature for a smooth filling; cut it into cubes to speed up softening. Chill the cheesecake for at least 2 hours for the best texture. It can be made a couple of days in advance for improved flavor. For storage, keep the cheesecake covered in the fridge for up to 5 days or freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw before serving. Adding a pinch of sea salt on top can enhance the sweetness and balance the richness. Enjoy customizing with berries, sauces, or nuts!
Nutrition
Calories: 320kcal | Carbohydrates: 27g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 14g | Vitamin A: 600IU | Calcium: 80mg | Iron: 0.5mg
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