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Oreo cheesecake served
Rich mascarpone cream set on a crunchy cocoa biscuit base

Oreo cheesecake

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
The secret to this cake lies in the contrast of textures: the crunch of dark cocoa biscuits meets the silkiness of rich mascarpone cream. The gelatine here not only thickens but provides a structure for the cream, so it remains sliceable without losing its soft, mousse-like character.
🕒 Prep Time 30 mins
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 580 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 22 cm springform cake tin: so you can remove the cake nicely.
  • Food processor or rolling pin: for crushing biscuits.
  • Electric whisk: for aerating the cream.
  • Silicone spatula: for gentle folding.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Soya

Instructions

1 ✓

Crush the biscuits into fine sand-like crumbs, then pour over the melted butter and mix until you get a damp sand consistency.

Tip: The butter fat coats the biscuit particles, this will hold the base together after cooling (crystallisation).
2 ✓

Spread the buttery crumbs at the bottom of the tin and press down firmly with the base of a glass. Place in the fridge.

Tip: Compacting and chilling are important so the butter sets and forms a stable base for the cream.
3 ✓

Soak the gelatine in the cold milk for 5 minutes, then heat gently (do not boil!) until completely dissolved.

Tip: Gelatine proteins unravel with heat, then form a web when cooling, trapping water (gelling).
4 ✓

Mix the mascarpone until smooth with the icing sugar and a pinch of salt. Don't skip the salt, it highlights sweet flavours!

Tip: The fat content of mascarpone gives the cream its body. Don't overmix or it might split.
5 ✓

Whip the cold double cream into soft peaks (don't make it too stiff or it will be hard to mix).

Tip: In cold cream, fat globules are solid, capable of holding whipped-in air bubbles.
6 ✓

Mix a tablespoon of mascarpone cream into the lukewarm gelatine (tempering), then pour this back into the large bowl of mascarpone and mix smooth.

Tip: If you pour hot gelatine into cold cream, it sets instantly (shock), causing rubbery lumps.
7 ✓

Fold the whipped cream into the mascarpone base, finally sprinkle in the roughly broken biscuit pieces.

Tip: Use wide motions so you don't break the air bubbles in the foam.
8 ✓

Smooth the cream onto the chilled biscuit base and return to the fridge for at least 3 hours.

Tip: This time is needed for the gelatine structure to form.
9 ✓

Before serving, sprinkle with chocolate shavings and decorate with whole biscuits.

Tip: Decorate freshly so the biscuits stay crisp and don't absorb moisture (osmosis).

Recipe FAQ

Why did my cream go lumpy?
Likely the gelatine cooled down too fast when it hit the cold cream. This is avoidable by tempering (mixing a small part of the cream into the gelatine first).
Can I use other biscuits?
Yes, but the cocoa character of Oreo gives the original flavour profile. Any filled cocoa biscuit will do.
How long does it keep?
It stays best in the fridge for 2-3 days, after that the biscuit base may become too soft.

Ingredients

  • 250 g Oreo biscuits (for the base)
  • 100 g Butter (melted)
  • 300 ml Double cream (chilled)
  • 250 g Mascarpone (room temperature)
  • 50 g Icing sugar
  • 10 g Gelatine powder
  • 50 ml Milk
  • 50 g Chocolate shavings
  • 4 pcs Oreo biscuits (for the cream)
  • 1 pinch Salt