This oreo cheesecake is a special cake that when try not going to stop doing. It is making me mouth water just to think about it and I am reminded of one of my son's favorite restaurants... and many others! It was one of the first we tested when we lived in Madrid a few years ago, the more than known Alfredo ’ s BBQ. We had been the weekend with some friends and we were recommended this restaurant by its delicious hamburgers and by its fantastic Cheesecake oreo cheesecake.
Halfway between an American burger bar and restaurant tex-mex (chili and the) cobs corn are tremendous), our friends were right and Burger met expectations: delicious at a local unpretentious where arrive, waiting table (with patience if you go at peak hours, that Yes), you eat and you will. An ideal place for the whole family. But in addition to burgers, there was another thing I loved: the oreo cheesecake or Oreo Cookie cheesecake.
It had not taken it ever. Soon became an obsession get to do it at home. After several turns, and several recipes for oreo cheesecake without that any locals I, decided to try to put a topping, a layer covering it up and making it much more soft, and after two tests, was clear: this is the best version, and those who take it, confirm. Today I can say that it is even one improved version of Alfredo's without any doubt, and everyone who test becomes addicted. Don't you think? I show you in the kitchen...
This recipe published in August 2013 and remains as I published it then. The only thing I've done is to include the video that is new, and new photographs. I have not removed all the old ones because I want you to see that the progress we make them work. No one is born knowing and I have it clear. Now you can also see how did the photos when I started the blog, and how do I make them now, and if you like, tell me if you like the change.
For the biscuit base:
- 18 oreo cookies (those of the Brand Oreo are the best but you can use those of Mercadona, Carrefour, Supersol... no problems)
- 60g melted butter
For the pie filling:
- 3 eggs
- 150g sugar
- 600g cream cheese (you can use any brand)
- 150g liquid cream
- 1 teaspoon vanilla
- 17 Oreo cookies
For coverage:
- 150 ml sour cream (found in English supermarkets and Alcampo, but if you don't find it you can use 140 ml of liquid cream with 2 tablespoons of lemon juice).
- 2 tablespoons sugar
- 12 oreo gallets in pieces for garnish
Total €8,80, i.e. €0,88 if we distributed it among 10 generous servings. Unbeatable price for a traffic that will leave you wanting more.
Directions
1 Preheat oven to 190th.
2 undo the cookies with the help of a blender or putting them in a plastic bag and hitting them with a roller, a hammer or anything else that you can crush the biscuits to undo them completely.
3 grease the or ring 22 cm kitchen, by placing a paper towel at the bottom (which will help unmold the cake later).
4. mix cookies crushed with melted butter and cover the bottom of our mold with this mixture to ensure that coat is uniform everywhere. Put in the fridge while we move to prepare the cream on the cake.
4. in a large bowl, beat the cream cheese and cream with a manual or electric rods.
5. Add the sugar and eggs and beat until you have a soft texture (about 3 minutes).
6. remove the Pan from the refrigerator and using a large spoon or ladle (or with the same Bowl) If you have mouth to do so, begin to pour the mixture over the biscuit base, taking care that the cream does not lift the biscuit base.
7. place Oreos over the cream. Some will sink a little but nothing happens, that makes cookies covered cream and are soft and delicious.
8 bake for approximately a 55 - 60 minutes until when you click it, the cake is curdled but a little soft in the Center.
9. remove the cake from the oven and raise the temperature to 240 degrees.
10. mix the sour cream with 2 tablespoons sugar.
11. Once the temperature is reached, cover the cake with the sour cream mixture and bake for another 5 minutes. If you see it's too much, don't put it all on. It will depend on the size of your mold.
Leave the cake cool with the oven door ajar inside the oven to prevent the temperature change from falling down the center.
12. Transfer the cake to the refrigerator for five hours or until completely cold. Finish it by decorating it with pieces of biscuit Simply delicious!
- It can be frozen, so you can do it when you have time and you thaw it in the refrigerator 24 hours
- Chocolate ice cream or whipped cream comes from great
- You can make it in round, square molds or mount it in individual kitchen rings
- Difficulty level: intermediate
- For ten people
- Preparation time: 40 minutes more about 5 hours minimum to cool
Hello, deq vanilla you made?
Hello Martha, I almost always use pure vanilla paste extract because I love. Beech and various brands. I use Nielsen and Home chef but there are several brands. It is much more expensive but it is worth the taste and aroma. Pure extract is amazing. You can also use the paste that is inside the vanilla pod: open it with the tip of a knife and scratch the interior. A hug and thank you very much for writing
Hello! It looks so much that I'm going to make it for my birthday! Could you tell me the size of mold that you used? Thank you!
Of course it is a cast of 23 cm. A big kiss and let me know what such leaves you
For an 18cm mold should half the dough be made?
Hello Paqula,
NOT half no, but if a little less, like 1/3 part less will suffice. A hug and thank you for writing
Hello! I have tried twice to make the dough and I am super liquid ... I don't know what I do wrong... The measures are the good ones.. And I've done it on rods... I do not know....
Hello Sonia, is that it is liquid, not super liquid but with texture type creamy yogurt, that's why you need gelatin to harden. Then it needs 5 hours of fridge for it to crack. A hug and you'll tell me
Looking for this type of cake for The Monday that is my birthday, I found your recipe and I have become super happy, because I was looking for the most similar to that of A'lfredos hahaja!
We love going to that restaurant when we visit Madrid!
Thank you very much for real!
It's going to be a strange birthday with this forty of the blissful coronavirus... But with the oreo cheesecake, it'll be more enjoyable.
Kisses.
What a beautiful name Aránzazu has and as beautiful as your name, it will be your birthday this year because the most important thing is that you will be fine to blow out the candles and make a wish. This cake is the lemon pear and you will be able to eat it bury. You'll love it, you'll see, Kiss and happy beautiful birthday!
Good morning Loleta.
In the previous comment I left wrong e-mail.
I have a question with regard to the ingredients of the recipe; I wanted to know if the cream is for riding or for cooking.
Thanks a lot.
A greeting.
Maria.
HI Maria,
The cream that must be used is cream to mount with grease. If you use another tart will not be equal either in volume or in texture. The cream for cooking is not suitable for baking as a general rule. Anything you tell me do vale? A hug and thank you very much for being here with me :)
Loleta Hello!
Which desire to have make this cake and that I get it right! xD
Do a doubt, in the coverage when Miss chopped cookies? I along with the sour cream and baking or after cold? Many thanks!
Hi Marta. Pieces of put them at the end because I love that look so rustic but you don't need to put them but like. Big kiss and let me know because the recipe is to repeat and repeat. A hug
Hello I wonder cream you use in the sour cream for saddle or cooking?
whenever to use cold or for recipes for pastries, cream use to mount. Only if I'm going to cook hot and salty recipes cooking cream use. I already have as it has left you beautiful and thank you for writing me :)
Hello!! A little question, when you put pie in the fridge so that it rests get hot from the oven or leave to cool a little? Thanks a lot
You always have to wait until the cake is tempered pretty. It is much better that the temperature is as low as possible so that the food from the refrigerator does not suffer temperature change. You'll see what rich
Hello!!! Your cake generates me very curious! I am determined to try it! The time of baking do 45 minutes all the time with heat down only? And how is that is ready, do can?
Thank you!!!
Hello Monica. The oven must be on with heat turbine. If what you have is only heat up and down you need to raise the temperature 5 degrees. But only heat down does not work sorry. The cake is amazing so cheer up. A hug.
Loleta thanks! I have made it twice and the two I have the same, I have sunk in the Center and get it down... I put heat up and down with fan but was not uniform, and I think that somewhat raw on the inside... but after leaving it in the fridge we could test it and flavor was very rich but I think that fire lacked...
Hello Monica I then think like your oven needs other temperatures. Try not to fill the mould too making fewer. If the oven takes a long time to cook you can that this works for you. A hug
Last Tuesday I did the cake, we love it! Thank you very much for sharing!
Oh how glad! This cake is super rich. I'm glad that everything has gone well. A hug and thanks for being here with me
I doubt it will surpass Alfredo's since it's my aunt and my cousin who make it there and it's the best in the world, hahaha although yours has a spectacular look. Thank you for sharing your recipes because I love ??? you also explain them very well. ? ? ?
Wow what ricaaaa! well I don't have your revceta so my version but it is madness of truth
Hello! I look forward to prepare this cake, but before I have a question a bit basic (never better said): are cookies of the base with or without filler? Thank you!
Hello Bea! I the put with and without filling depends on what you prefer! Although I will say that I prefer them with. A big kiss and thank you very much for writing
Good morning, I am writing from Argentina! I would love to make this recipe, but my mould is not so great, as you could shrink to one of 20 cmm proportions?
Hi Carolina, a 20 or 22 cm mould you go well. A kiss and thanks for writing
Good morning
Looking for a cake oreo to the meets of my niece, at his request, I decided on yours,
Yesterday I did it for the first time, can't find the step of putting the vanilla, but will that I've despistado,
On the other hand, when leave 5 minutes baking with sour cream, as you have to leave? And as you've done it, you've added cookies above to pieces? because I do not I have so... Thanks a lot
Hi Nuria,
the rods are used in step mix cheese and cream, and then with the eggs and the sugar.
When we baked it with the sour cream comes out with a golden color.
And Yes, I am done with cookies over decoration. You have everything in the video of the recipe.
A hug and hope you liked
Hello Loleta,
The coming week is going to be my birthday, and as I give them a little kitchenettes, I want to make this cake following your recipe and take it to the office. The quantities that you indicate, more or less for how many people would be?
Thanks a lot!!
Hello beautiful you will exit at least 14 pieces and full HD! I would do it in a rectangular mould or one round but large 26 cm or as well because if not you will get too fat and will take much to materialize by the Centre. Let me know because rica is madness! A hug and thank you very much for writing
Hello, one question. Cream and cream cheese have q to be cold or at room temperature ? And another thing when I do it in the oven goes up but it's to let it rest and sink.
For the cake it is better that they are at room temperature. It sinks is due to the temperature of the furnace. Your oven will probably take more temperature than the one that points at you and that's why it goes up but then it goes down. It's heated up too fast. It is also important not to mix with rods because it introduces too much air which is then lowered when cooling. But the most important thing is to let the cake cool inside the oven with the door ajar so that it does not have a sudden temperature change. Huge kiss
Looking for this type of cake for The Monday that is my birthday, I found your recipe and I have become super happy, because I was looking for the most similar to that of A'lfredos hahaja!
We love going to that restaurant when we visit Madrid!
Thank you very much for real!
It's going to be a strange birthday with this forty of the blissful coronavirus... But with the oreo cheesecake, it'll be more enjoyable.
Kisses.
What a beautiful name Aránzazu has and as beautiful as your name, it will be your birthday this year because the most important thing is that you will be fine to blow out the candles and make a wish. This cake is the lemon pear and you will be able to eat it bury. You'll love it, you'll see, Kiss and happy beautiful birthday!
Thank you very much!
In the oven it's coming to an end!
A lot of strength and soon we'll be back to our normal lives. ?
That's right, a big hug and I hope you liked it a lot.