Oreo Cheesecake

Hi everyone, hope this post finds you all well. I know it’s been a while since my last post but I decided to take some time out to spend with family and friends and keep busy. My sister and 16 month old nephew came over from Spain and stayed with us for a couple of weeks, which was really nice. We also celebrated my son’s 18th birthday last week; wow still can’t believe my baby is 18. Hubby and son marked the occasion with both of them getting tattoos of the family clan motto, followed by a great evening in our local pub with close friends and family. I haven’t done any baking for what feels like ages and to be honest baking in the heat wave we are having now is not the most enjoyable. I’m hoping to get some baking done and resume normal service; I know my boys have missed my baked goodies!

I was going to blog about this cheesecake before the sad news about Jules but could not bring myself to do so once the news broke. I still find it hard hearing myself say that our beloved Jules/Rosie has gone but I know she would have wanted me to continue doing what we both loved and enjoyed. I would like to take this opportunity to thank everyone who left such lovely comments for Jules, they were a great comfort to her family.

I baked this cheesecake whilst I had my parents visiting back in May and the recipe hails from Cook in Boots by Ravinder Bhogal. This is an exceedingly naughty cookie cheesecake with its dense, pillowy cake texture. This sinful cheesecake is best served in bed when absolute comfort eating is required!

Oreo Cheesecake

Serves 12

Ingredients
For the base
250g Oreo cookies
50g unsalted butter, melted

For the topping
500g cream cheese
1 tbsp vanilla extract
4 large eggs, separated
100g golden caster sugar (I upped the sugar to 200g as I felt it wasn't sweet enough)
200g soured cream
200g Oreo cookies

Preheat the oven to 170oC/150oC fan/325oF/gas 3. To make the base, put your Oreo cookies into a freezer bag (I used my food processor) and bash with a rolling pin until they are smashed into fine smithereens. Mix with the melted butter and then press down firmly into a 20cm/8in spingform cake tin. Bake for 15 minutes just to harden the crumb slightly and then leave to cool.

Now for that heavenly topping. Beat the cream cheese, vanilla extract, egg yolks and sugar together, add the soured cream and beat again. Crumble in the remaining Oreos and stir to make sure they are evenly spread through the mix. Whisk the egg whites until they form soft peaks – this is what is going to give your cheesecake that wonderfully yielding texture. Carefully fold the egg whites into the cheese mixture, being careful not to knock out the air.

Pour the mixture over the cooled base and then bake for 1 hour 45 minutes. Don’t be tempted to open the oven door, not even for a peek – good things come to those who wait! Once the cooking time is up and the cake is golden brown, turn off the oven. Open the door and leave the cake to sit in the oven for a further hour.

Serve cool.