I made a major boo boo in my last post by not stating that the oven temperature (and all future ones too!) is in Celcius and not Fahrenheit. My apologies to the fahrenheit folks out there who attempted to make the Oreo cupcakes and waited FOREVER for your cakes to cook in 180 F. Yikes. Major. Mistake. I promise never to do that again!! Ever!!

I have only ever used the metric system so I’m a major doofus when it comes to miles, fahrenheit, yards, foot, ounce etc etc. Conversions means math. And math and I aren’t good friends. I am forever grateful to Diana’s Desserts which has this handy conversion site specifically for baking, for without it, I would be in a complete conversion mess. There are countless conversion sites out there, but Diana’s site is bookmarked on my computer and it’s totally my handy helper in times of baking.

So anyway, as mentioned in my last post, I have a fail-proof Oreo cheesecake recipe which has been in my collection for many years and so here it is. I normally bake this in a slightly smaller springform pan (8″) which means there’s a thicker layer of cheesecake to indulge in. However since moving back to Australia, I only have one springform pan which is 9″ and so I ended up with a wider, thinner cheesecake. Not too big a problem as I only needed a couple more crushed oreos to add to the base. Everything else remained the same.

If you’re still a little Oreo crazy after all my talk of Oreos, you’d want to give this a try. It’s easy, delicious and looks darn impressive. I love that it is such a forgiving cake, it makes amateurs like me look good.



Make one 8″ cake

1 cup crushed oreos (approx 12 cookies)
1 tbsp melted butter
1 x 250g pack cream cheese, softened
1 cup caster sugar
1 tsp vanilla extract
4 eggs
20 Oreos broken into small pieces

Mix crushed oreos with melted butter and press onto bottom of springform pan. Chill in the fridge while you prepare the other ingredients.

Preheat oven to 150C. Beat cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs one at a time at low speed.

Remove chilled base from the fridge. Pour cheese mixture over the crust. Sprinkle broken oreo pieces over the top.

Bake in the oven for an hour or until the centre is almost set. If it’s a teeny bit jiggly, it’s okay as it will set further after it comes out of the oven. Cool before removing from the pan. Refridgerate for an hour or more before serving.


Join the conversation! 4 Comments

  1. Yum-this more than makes up for the celsius/farenheit error! Cheesecake and oreos are a match made in heaven. How I would love to have a slice. As far as conversions, I have one of those conversion calculators and it has saved me several times. Thanks for sharing.

  2. I love using Oreos in baking and this looks like it would be a great recipe to use them in. Thanks for clarifying your oven setting!

  3. two of my favorite things again… cheesecake and oreos!! your oreo cupcakes inspired me by the way and i made a cookies & cream cake last weekend for tomas’s birthday! i included a link to your cupcake post in the blog as inspiration :)


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About droolfactor

It's all about my gastronomical journeys, and sometimes an inedible thought or two. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story This is my personal journey where I devote my attention to eating, cooking, experimenting and taking chances. Anything I come across with a droolfactor worth sharing, it's here. I hope you'll enjoy this journey with me.


Home attempts, Recipes, Sweet Bakes, Sweet Stuff


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