Easy High Altitude Cheesecake with Oreo & Chocolate Ganache
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
A crisp Oreo crust with a light and creamy cheesecake studded with Oreo pieces and topped with a glossy layer of chocolate ganache. Each slice is beautiful contrast of textures and luxurious flavors.
Yield: 8
Equipment
- 9 inch spring form pan
- Food processor or blender
- Electric stand mixer or whisk
- 3 mixing bowls
- Sheet pan & foil for water bath
Ingredients
Oreo Crust
- 12 Oreo cookies leave cookies whole
- 2 tbsp butter melted
Cheesecake Filling
- ½ cup white sugar
- 20 ounces cream cheese 2 ½ packages, room temperature
- 1 ½ tbsp all-purpose flour
- ½ tbsp vanilla extract
- 2 large eggs
- ½ cup sour cream
- 2 ½ cups Oreos 15 cookies broken into quarters
Chocolate Ganache
- ½ cup heavy cream
- ⅔ cup semi-sweet chocolate chips
- Oreos 7 cookies broken into small pieces
Instructions
Make Oreo crust
- FINELY GROUND THE OREOS – place the cookies (filling and all) in a food processor or blender and grind the cookies into fine crumbs.
- ADD MELTED BUTTER – mix together the melted butter and Oreos crumbs in a small bowl
- PRESS THE OREO MIXTURE INTO PAN – dump the Oreo mixture into the pan. Evenly spread and press the mixture over the bottom of the pan.
- BAKE – bake for 10 minutes. Keep the oven at 350°F to bake the cheesecake filling.
Make cheesecake filling
- While the crust is baking mix together the cheesecake filling.
- MIX CREAM CHEESE, SUGAR, FLOUR, & VANILLA – mix together cream cheese, sugar, flour, and vanilla in a large bowl until the mixture is smooth.
- ADD EGGS – add in 1 egg at a time until the egg is incorporated into the mixture
- ADD SOUR CREAM – add sour cream and gently mix just until its blended
- ADD OREOS – break the Oreos into quarters and gently fold the cookie pieces into the cheesecake filling with a spatula.
- POUR OVER CRUST – pour the cheesecake filling over the baked crust
- ASSEMBLE WATER BATH – wrap the bottom and sides of the spring form pan in foil so no water gets into the cheesecake. Place the wrapped cheesecake pan in a sheet pan and set in the oven. Add about 1 inch of hot water to the sheet pan.
- BAKE – bake at 350°F for 1 hour or until the center is almost set, if the center is slightly wobbly that’s fine. Set the cooked cheesecake on cooling rack. **Important – leave the spring form pan together, do not release the sides.
Make chocolate ganache
- Prepare the chocolate ganache the last 5 minutes of the cheesecake baking.
- MELT CHOCOLATE CHIPS AND HEAVY CREAM – mix the semi-sweet chocolate chips and heavy cream in a medium bowl. Microwave for 30 second intervals with mixing in between until the chocolate is melted.
- POUR ONTO CHEESECAKE – pour the chocolate ganache over the warm cheesecake.
- ADD OREOS TO THE TOP – break the Oreos into small pieces and sprinkle over the warm chocolate ganache
- REFRIGERATE THEN SERVE - Refrigerate the cheesecake for 5 hours or overnight. Carefully run a thin-bladed knife around the edge of the cheesecake to make sure the pan is not sticking to the cheesecake. Release the spring form pan side. Serve and enjoy!
Notes
TIPS FOR SUCCESS:
- Use room temperature cream cheese to mix easier and create a smooth cheesecake filling
- Use a measuring cup to smooth and even out the crust along the edges of the round spring form pan
- Refrigerate any left over cheesecake. Cheesecake should never stay out of the fridge longer than 2 hours.
- Freeze the cheesecake whole or in slices to make ahead of time or save leftovers. Wrap the cheesecake tightly with plastic wrap and store in the freezer for up to 3 months.