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Vanilla Bean Cheesecake with Oreo crust

Recipe by Archersfood

A delicious and creamy no-bake dessert, a vanilla bean cheesecake with Oreo crust. This recipe uses white chocolate and vanilla bean. 

  • Total Time0 hours
  • Yield10 servings
  • DietVegetarian

Ingredients

OREO CRUST

  • 30 whole (300 g) Oreos
  • 2 ½ tbsp (35 g) unsalted butter, melted

CHEESECAKE FILLING

  • 1/3 cup (45 g) powdered sugar
  • 1 cup (225 ml) heavy whipping cream
  • 14 oz, 1 ¾ cups (400 g) cream cheese, room temperature
  • 1 cup (200 g) white chocolate callets
  • 2 tsp vanilla paste
  • ¼ tsp salt

DECORATE

  • ¾ cup (145 g) white chocolate callets

  • 4 tbsp (60 ml) heavy whipping cream 

Instructions

  1. To prepare a vanilla bean cheesecake with an Oreo crust, start by preparing the crust. In a food processor or blender, place 30 whole Oreo cookies (300 g) and pulse until fine crumbs. Mix the crushed Oreos with 2 ½ tbsp (35 g) unsalted melted butter. The mixture should resemble wet sand.
  2. Pour the crushed cookie mixture into an 8-inch (20 cm) round springform pan. Press the Oreo cookies into the pan, starting from up the sides and bringing them down to the bottom of the pan. Refrigerate while you prepare the cheesecake filling.
  3. To prepare the cheesecake filling, start by whipping the cream until soft peaks. In a stand mixer, pour 1/3 cup (45 g) powdered sugar and 1 cup (225 ml) heavy whipping cream, using a whisk attachment, whip until soft peaks.
  4. Pour 14 oz, 1 ¾ cups (400 g) into a mixing bowl, pour half of the cream cheese mixture into a saucepan, and melt it. Once melted and warm, turn off the stove. To the melted and warm cream cheese, pour 1 cup (200 g) white chocolate callets and let it sit for 5 minutes, then stir until the white chocolate is fully melted. Add this mixture back to the rest of the cream cheese and stir with a spatula. Add 2 tsp vanilla paste and ¼ tsp salt.
  5. Add the whipped cream to this mixture and fold it using a spatula. Gentle movements. Pour this mixture into the chilled crust. Refrigerate for 8 hours to overnight so the cheesecake has time to set.
  6. Prepare the chocolate ganache. In a saucepan, warm up 4 tbsp (60 ml) heavy whipping cream. Once hot and simmering, turn off the stove and pour in ¾ cup (145 g) white chocolate callets.
  7. Let it sit for 5 minutes and then stir to melt. If there’s any chocolate that didn’t melt, you can put it back into the stove on the lowest heat and, stirring constantly, finish melting. Let it cool for 3 minutes and then pour it into the cheesecake, tilt the pan so the chocolate covers the whole cheesecake.
  8. Refrigerate for 1 hour, slice and serve.

Notes

Recommended chocolate brand: CALLEBAUT 

  • Prep Time: 35 minutes
  • Chill time: 8 h
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Find it online: https://archersfood.com/vanilla-bean-cheesecake-with-oreo-crust/