Skip to main content

New York Cheesecake With Oreos

Get ready to embark on a culinary adventure with my delectable New York Cheesecake with Oreos. A symphony of flavors awaits, from the crunchy Oreo’s base to the creamy cheesecake filling with a zesty lemon twist. It’s a dessert that will leave your taste buds singing.

Total Time
10 hours
Simple & Professional Tasty Recipes

Ingredients for 12 Servings

  • For the Cake Bottom:

    200g Biscuits (like petit beurre or Oreos)
    100g Melted Butter

    For the Cheesecake Batter:

    1000g Cream Cheese (Philadelphia)
    50g Plain All-Purpose Flour
    325g Caster Sugar (Crystal Sugar)
    200g Sour Cream (Creme Fraîche)
    Zest of 1 Lemon
    Scraped Vanilla Pulp
    200g Eggs about 4-5 Eggs (whisked in a separate bowl)

Total Time

  • Preparation Time
    30 min
  • Cooking Time
    1 hour 20 min

Goes Great with

    1. Prepare the Cake Bottom:
      • Crush the biscuits into fine crumbs.
      • Combine the biscuit crumbs with melted butter.
      • Press the mixture firmly into the bottom of a springform or a removable bottom cake tin.
      • Place it in the refrigerator to cool while you prepare the batter.
    2. Make the Cheesecake Batter:
      • In a kitchen machine, combine cream cheese, flour, caster sugar, sour cream, lemon zest, and scraped vanilla pulp.
      • Mix until the ingredients are well combined and the batter is smooth.
      • In a separate bowl, whisk the eggs until they are well beaten.
      • Add the whisked eggs evenly to the batter while it’s mixing in the machine.
    3. Preheat the Oven:
      • Power on the oven and set the temperature to 175°C (347°F).
    4. Assemble and Bake:
      • Pour the cheesecake batter onto the chilled biscuit cake bottom.
      • Wrap aluminum foil or tin foil around the springform to prevent water from seeping in during baking.
      • Place the springform in a bain-marie. (A Bain Marie is a water bath; it involves placing your springform pan in a larger pan filled with hot water to prevent cracking during baking.)
      • Bake the cake on the lower third rack in your oven for 45 minutes.
    5. Adjust Temperature and Rest:
      • After 45 minutes, take the cake out of the oven and lower the temperature to 165°C (329°F).
      • Let the cake rest outside the oven for 15 minutes.
    6. Continue Baking:
      • Place the cake back into the oven, which should now have a temperature of 165°C (329°F).
      • Bake it for another 35 minutes.
    7. Check for Doneness:
      • After the baking time, tap the outer side of the springform. If the batter just wobbles slightly in the center, it’s done.
    8. Cool and Refrigerate:
      • Remove the cake from the oven and let it cool down completely.
      • Refrigerate the cheesecake for at least overnight (8 hours) for the best results.
    9. Final Presentation:
      • Remove the springform and transfer the cheesecake to a cutting surface or the plate you’d like to present it on.
      • Decorate as desired with fresh raspberries, strawberries, and a dollop of whipped cream.
    Pro Tips
    • Ensure the biscuit base is firmly pressed into the springform or cake tin for a sturdy foundation.
    • Utilize a kitchen machine for a seamless blending of the cheesecake ingredients.
    • Whisk the eggs separately to achieve a velvety smooth batter.
    • Curious about a Bain Marie? It’s a water bath – place your springform pan in a larger pan filled with hot water to prevent cracking during baking.
    • Allow your cheesecake to cool thoroughly before refrigerating for optimal texture.
    • Express your creativity with decorations; fresh berries and whipped cream are excellent choices.


Calories per Serving:
Approximately 320 calories per slice (based on 12 servings).

Goes Great with