Friday 3 October 2014

Oreo Cheesecake (OREO 芝士蛋糕)

Oreo Cheesecake
In celebration of Children's Day which falls on Friday, 03 October this year, I made a surprised Oreo Cheesecake for the boy as this is the only flavour of cheesecake that he loved. This cheesecake is slightly different from the usual creamy version with a lighter taste (adding some sour cream to tone down the strong cheesy flavour) and cotton soft texture which similar to the Japanese Baked Cheesecake (cow print cheesecake recipe) that I made earlier.


Between cheesecake baked with added cornflour (cornstarch) or flour in the batter helps to prevent cracks from over baking as well as using water bath method baked at lower temperature. As you can see above, my cheesecake does crack even thought I used the two methods mentioned because I was rather impatient and also hope to achieve a slight brown colour on the surface so I increase the heat to 180°C / 356°F on the last 10 minutes of baking time.

(Yield: 7" round cake | Preparation: 10 minutesBaking: 50 minutes)

  • 250g Philadelphia Cream Cheese, cubed
  • 50g Oreo Biscuit, cream removed and crashed
  • 2 Egg (55g each)
  • 200g Whipped Cream
  • 150g Sour Cream
  • 80g Caster Sugar 10g Cornflour
  • 1 Vanilla Pod, remove the seeds

1. Roughly crashed Oreo biscuit and set aside. Grease and lined a 7” round tin then preheat oven to 160°C / 320°F.

2. Whisk cream cheese and sour cream together till smooth then add in 30g caster sugar and continue to whisk till combined.

3. Next whisk in egg yolks and vanilla seeds then follow by corn flour and whipping cream. Set aside.

4. Using electric beater, whisk egg whites together with remaining sugar till soft peak then follow it into the cheese batter in 3 batches.

5. Lastly stir in crashed Oreo bits, pour batter into prepared tin and baked using water bath method in preheated oven for 50 – 60 minutes till top is slightly brown on the surface.

6. Set cheesecake aside to cool completely before removing it from tin. Chill in the refrigerator for a couple of hours before serving to firm the texture.


OREO 芝士蛋糕

50克 OREO饼干,奶油取出才压碎

1. 烤箱预热到160摄氏度并在7"的圆型烘盘四周刷上油然后扑好烘焙纸。

2. 将奶油起司和酸奶油一起搅拌到顺滑然后再加入30克的细砂糖再继续拌均匀。

3. 接着拌入蛋黄和香草荚的种子,再随后加玉米粉和鲜奶油搅拌成面糊。

4. 用另一个碗和电动搅拌器把蛋白和剩余的细砂糖打到软值的蛋白霜然后分成3次慢慢拌入奶酪面糊。

5. 最后加进压碎的OREO饼干然后把面糊倒入准备好的烘盘,用隔水烘烤的方式烤50分钟到表面呈现浅棕色。

6. 将蛋糕取出等彻底冷却后才脱模并放进冰箱几个小时才享用。

Oreo Cheesecake
Enjoy your weekend and Happy Children's Day to all the lovely kids too!


  1. It's Children's Day? How interesting! In Japan it's 5/5 (always same day). :) I have never had cheesecake with oreos before. My kids will love it so much that they will assume all cheesecake should have oreos. :D Looks delicious!

  2. Hi, tried this recipe but the cake turns out to very wet inside especially after it cools down. Would you know which step I may done wrongly?


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