By far my most challenging cheesecake recipe ever!
Inspired by the Cheesecake Factory’s own OREO® Dream Extreme Cheesecake, this recipe is re-invented by me. My experience making cheesecakes has taught me that pure delight is reached when decadence does not prevent guests from finishing their servings.
FUDGE CAKE
3 c. (410 g) flour
2 1/2 c. (560 g) sugar
1 tbsp. (càs)+ 1 tsp.(càc) (30 g) baking soda
1 c. + 2 tbsp. (130 g) cocoa powder
1 1/3 c. (30 cl) canola oil
1 c. milk
1 c. boiling water
1 c. (250 ml / 260 g) sour cream
4 large eggs
2 tsp. (càc) vanilla
*This cake rises three times taller than the quantity of batter so use sparingly for the fudge cake crust of your cheesecake. I always layer a piece of baking paper over the bottom of my cheesecake pan and trap it under the sides when I clap it on. Pour a thin layer as desired. Bake until a toothpick comes out clean, do not over bake. Cool completely. (I had tons of everything left over so I made a bunch of mini-cheesecakes at the same time.)
CHOCOLATE GANACHE FILLING
12 ounces semisweet chocolate
12 ounces cream
- Warm the cream until the chocolate melts and whisk until smooth. Layer some of this on the baked cake after it cools. Then freeze to set the ganache.
CHEESECAKE + WHOLE OREOS
32 oz / 900 g Philadelphia Cream Cheese / Homemade Soft Cheese
1 cup (200 g) sugar
2 tsp (càc) vanilla
6 eggs
1 tub (16 oz / 50 cl) crème fraîche or sour cream
Whole oreo cookies (about 12)
* Preheat oven to 325°F (160°C)
- Beat cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and sour cream, beating after each addition. Layer a dozen or so oreo cookies on your frozen ganache filling, and pour the cheesecake batter over them. Fill your pan leaving one centimeter from the top of the pan for the cake to rise. Bake immediately while it’s still frozen.
* Bake the first 15 minutes at the preheated temperature then Reduce heat to 200°F (93°C). Bake an additional hour and a half at the reduced setting. Turn off the oven.
MOUSSE
4 cups (100cl, 1000g) whipping cream
16oz (460 g) cream cheese
2/3 cup (160 g) sugar
24 Oreo cookies
- In a chilled glass or metal bowl whip the whipping cream.
In another bowl combine the cream cheese and sugar. Beat until light and fluffy.
Add in the whipped cream and the smashed up Oreo cookies… Then use a rubber spatula and combine gently until well blended and the cookies are distributed throughout. Freeze.
CHOCOLATE GANACHE GLAZE
12 ounces semisweet chocolate
24 ounces cream
- Warm the cream until the chocolate melts and whisk until smooth. Pour over the frozen mousse for an even glaze. (In the photo I ran out, but don’t worry, I doubled the recipe for you so you’ll have plenty to glaze the sides too)
SERVING SUGGESTION
* Cut with a hot knife. Serve chilled.
