To celebrate my dads birthday this past weekend I made a dessert I don’t usually go to. I always forget how easy cheesecakes are to make. The hardest part is making sure you have enough time for it to chill in the fridge for 24 hours. This is a great dessert to make ahead of time because unlike regular cake it won’t dry out if you make it a few days before. This isn’t the most beautiful dessert I’ve ever made, but the combination of creamy white chocolate cheesecake with an Oreo crust and Oreo dusting on top was so good!
White Chocolate Cheesecake with Oreo Crust
For the Crust
24 Oreo Cookies (crushed – see directions)
6 tablespoons butter, melted
For the Cheesecake
32 ounce cream cheese (I use 4 of the Philadelphia bricks)
1 cup sugar
pinch of salt
2 tablespoons flour
(1) 11 oz. bag of white chocolate chips (I used these)
1 tsp. vanilla extract
1/2 cup heavy cream
1 egg yolk
approx. 6 cookies, crushed for dusting
Preheat oven to 350 degrees, lightly grease a springform pan and set side.
To make the crust, place Oreos (the whole cookie, no need to separate) in food processor – I use my NutriBullet lightly pulse until cookies crumble into a fine sand like texture with only small pieces remaining. I like to do this part slowly so they don’t just turn into dust. Pour cookie crumbs into a medium sized bowl and add butter, mix until combined. Press the cookie mixture into the bottom of the prepared pan until completely even. Set in the fridge while making the cheesecake.
For cheesecake place cream cheese, sugar, flour and salt in the bowl of an electric mixer with the paddle attachment and beat until creamy with no lumps. Scrape down the sides of the bowl and add heavy cream, vanilla and melted white chocolate ( this is how I melt the chocolate while the cream cheese is mixing.) Add in the eggs and egg yolk. Remove the bowl from the stand and scrape sides with spatular and give it a good mix. Pour the mixture into the prepared crust and smooth out the top a little. Bake for approx. 45 – 55 minutes or until the outer edges look set and the middle jiggles slightly. Turn the oven off and crack the door, but leave the cheesecake in for 1 hour.
Remove cheesecake from oven and let sit on cooling rack for one hour until it is room temperature. Refrigerate for at least 5 hours – I like to keep it in the fridge overnight if possible as it gets nice and firm. Lightly dust with more cooking crumbs if desired.