HOW TO MAKE OREO CHEESECAKE

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Have all of your ingredients at room temp so when you beat them it comes together nicely.
Makes: 10-12 servings
Equipment
23cm Springform cake tin, greased
Stand mixer with paddle attachment, electric hand whisk or bowl and wooden spoon
Food processor or rolling pin and heavy duty plastic bag
Kettle/pan for the water bath
Large tray to accommodate the tin in its water bath
Strong tin foil
Ingredients
600g Oreo cookies
80g butter, melted and cooled
900g full fat cream cheese
200g caster sugar
2 tsp vanilla bean paste
5 medium eggs
160g soured cream
Pinch of salt
Method
Preheat the oven to 135 degrees fan.
Make the base. Blitz 450g of the cookies in a food processor or crush them in a plastic bag by bashing with a wooden rolling pin or mallet to crush as finely as you can. Add the melted butter and pulse a few times until the butter is mixed well through the biscuit or mix in a large bowl.
Pour the cookie crumb into the tin and press down over the base with your fingers, push it down flat so there is just a few mm lining the bottom, and gradually build up the crumb up the sides of the tin, pressing it firmly onto the edge of the tin as high as you can get it. Place this in the fridge for about 30 mins or pop in the freezer to set while you make the filling.
In a stand mixer or by hand, beat the cream cheese and vanilla until smooth.
Add in the eggs, one at a time, beat on slow to medium for about 20 seconds or so until incorporated. Once all the egg is in the cream cheese, add the soured cream and a pinch of salt, beat again.
Boil some water ready for the water bath.
Remove the chilled cake tin and wrap a couple of layers of some strong foil over the bottom of the tin and up the sides to prevent any water seeping into the cake. Pop this into a tray slightly larger than the cake tin which will hold the water.
Pour in about a third of the liquid filling into the biscuit base. Break over half of the remaining Oreos in small chunks and drop into the filling. Pour over another third of the liquid to cover and break the rest of the pack over in the same way. Cover with the remaining filling.
It’s best to get the tray onto the oven shelf and then pour in the water if you can rather than taking over to the oven full of boiling water, Pop the cheesecake into the oven and add your water to the baking tray so it comes up about 2/3 of the way up the tin and bake for approximately and hour to an hour and ten mins until set, check after 50 mins but still with a little wobble, and the filling is going golden on the top.
Once baked turn off the oven, leave ajar a tiny bit just a few mms and allow to cool completely in the oven, as this helps to prevent the cheesecake cracking. If it does crack it doesn't affect the taste. Once completely cooled. Place in the fridge overnight. This cake is best eaten the day after baking and will last in the fridge for up to 5 days.
Enjoy!
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