Dessert
Brownie-Bottom Oreo Cheesecake
2 h 30 minServes 12Nutri-Score E€€
E
2 h 30 min
2 h 30 minBrownie-Bottom Oreo Cheesecake
what you need
Ingredients
dark chocolate (chopped)Pantry200 g
butter (melted, plus extra for greasing)Dairy150 g
caster sugarPantry200 g
eggs (at room temperature)Dairy3 pieces
plain flour (sifted)Pantry90 g- cocoa powder (sifted)Pantry30 g
saltSpices2 g- Oreo biscuits (roughly crushed)Bakery250 g
cream cheese (at room temperature)Dairy600 g- double creamDairy200 ml
- vanilla extractPantry10 ml
- cornflourPantry15 g
per serving
Nutrition
486kcal
- Carbs
- 40 g
- Proteins
- 7 g
- Fat
- 33 g
what you’ll use
Tools
Springform pan
Mixing bowl ×2
Saucepan
Whisk
Spatula
Oven
step by step
Method
- Step 1
Prepare the tin and oven
- Grease and line the base and sides of a springform pan with baking paper.
- Preheat the oven to 170 °C.
- Step 2
Make the brownie batter
- Melt the dark chocolate with the butter in a saucepan over low heat, then let it cool slightly.
- Whisk the sugar and eggs until pale and thick, then stir in the melted chocolate mixture.
- Fold in the sifted flour, cocoa powder and salt until just combined.
- Step 3
Bake the brownie base
- Pour the brownie batter into the prepared pan and spread it evenly.
- Bake until the surface is just set, then leave to cool completely.
- Step 4
Make the Oreo cheesecake filling
- Beat the cream cheese with the sugar until smooth.
- Add the double cream, vanilla extract and cornflour and beat until thick and creamy.
- Fold in the crushed Oreo biscuits.
- Step 5
Bake the cheesecake
- Spread the cheesecake filling over the cooled brownie base and level the top.
- Bake until the edges are set and the centre still has a slight wobble.
- Turn off the oven and leave the cheesecake inside with the door ajar to cool slowly.
- Step 6
Chill and serve
- Chill the cheesecake in the fridge until fully set.
- Release it from the pan, slice and serve.