Baked Vanilla Cheesecake with an Oreo Base

Hi Everyone!

Happy Sunday, and hopefully this week's blog post will make your day even sweeter! This week I'm sharing a recipe for this luxuriously creamy baked vanilla cheesecake. I decided to jazz it up by using an Oreo base instead of a traditional plain base, which resulted in a striking monochrome baked cheesecake. However, I think it's best to leave a warning here that this cheesecake requires overnight cooling, so it's best to make it the day before you'd like to have it! 

So let's get started...

You will need:

• Approx. 182g Oreos
• 60g butter
• 350g cream cheese
• 75g caster sugar
• 2 eggs
• 1tsp vanilla essence 
• 1tsp caster sugar
• Quarter tsp vanilla essence 
• 143ml sour cream
• 18cm round tin

1. Crush the Oreos, to tell if you have enough, you can spread the crumbs out in your tin and check if you have any empty patches. Line your baking tray with some silicone paper

2. Place the butter in a bowl and melt in the microwave or in a saucepan on the hob

3. Add the Oreo pieces to the melted butter and mix until all the pieces are covered 

4. Spoon the Oreo and butter mix into your tin and press it down with the spoon, making sure that the entire base of the tin is covered

5. Chill your base in the fridge for at least 15 minutes. Once the base is in the fridge you can begin making the cheesecake 

6. Preheat your oven to 150°C. Beat together the cream cheese and sugar until light and fluffy

7. Add the eggs, one at a time and continue to mix after each addition 

8. Lastly add the vanilla, mix again and remove the cheesecake base from the fridge 

9. Pour the cheesecake mix over the base and bake in the oven for 1 hour, until the cheesecake is almost set in the middle

10. For the top of the cheesecake, mix together the 1tsp caster sugar, vanilla and sour cream 

11. When the cheesecake is finished baking, spread the sour cream mix evenly over the top of the cheesecake

12. Bake again for another 10-15 minutes until the cheesecake is just set

13. When the cheesecake is baked, turn off the oven, open the door a little bit and leave the cheesecake inside for 30minutes to cool

14. Remove the cheesecake from the oven, keep it in the tin, and let it cool for a while at room temperature ( a few hours is best)

15. Chill the cheesecake in the fridge overnight 

16. Take it out the next day, serve and enjoy

And you're done!

Thank you for reading this week's post, have a lovely day and I'll see you again next week :)