What is the best way to serve cheesecake with clean slices?

Use a large knife dipped in hot water, then wiped clean with a clean towel to slice the cheesecake. Dip the knife in hot water and wipe clean after each slice.

How do I make a cheesecake with no cracks?

Do not overwhip the cheesecake, you do not want a ton of air bubbles. Air bubbles = cracksu003cbr/u003eWhen you pour the cheesecake batter into the springform pan tap the tin on the counter to release any air bubblesu003cbr/u003eBake the Cheesecake in a u003ca rel=u0022noreferrer noopeneru0022 href=u0022https://www.amazon.com/gp/product/B001VEI060/ref=as_li_tl?ie=UTF8u0026amp;camp=1789u0026amp;creative=9325u0026amp;creativeASIN=B001VEI060u0026amp;linkCode=as2u0026amp;tag=confession06d-20u0026amp;linkId=bdb256e2321e8b2ff9670f9417a7af1eu0022 target=u0022_blanku0022u003eSpringform Panu003c/au003e u003cemu003e(affiliate link) for easy release when you serve itu003c/emu003eu003cbr/u003eDo not open the oven doors when the cheesecake is baking you want all the hot air to stay in the oven until you turn the oven offu003cbr/u003eBake the cheesecake in a water bath

How to make a water bath

A water bath ensures your cheesecake bakes at a more even temperature in a moist environment. There are two methods to prevent water from seeping into the springform pan. You can place your springform pan in a larger pan and place that larger pan in the roasting pan full of water. Or you can wrap your springform pan with heavy-duty foil and place that directly in the roasting pan with hot water. Obviously with the foil make sure there are no rips or tears as the water could seep in.

How long does a cheesecake need to chill in the fridge?

The bare minimum time to chill a full cheesecake is 6-8 hours. I suggest baking a cheesecake the day before you want to serve it so you have plenty of time to let it chill.

How to soften cream cheese quickly

The easiest way is to let your cream cheese sit on your counter at room temperature for a few hours. You can chop the cream cheese into small chunks and let it sit on a plate or sheet pan for 45-60 minutes, depending on your environment and the size of the chunks. You could also place the foil-packed cream cheese in a bowl of warm water for 15-30 minutes, again depending on your environment. Be careful you don't want it to become melted. I do not recommend softening in the microwave as it can end up melting quickly.

Oreo Cheesecake Recipe- Confessions of a Baking Queen

cut open oreo cheesecake on a white plate on a grey surface with a wood knife and blue coffee cup

Oreo Cheesecake Recipe

★★★★★

4.9 from 7 reviews

Creamy Oreo Cheesecake topped with Chocolate Ganache, fresh whipped cream and a sprinkling of Oreos you will love this recipe for an Oreo Cheesecake with Chocolate Ganache.

Total Time: 10 Hours 45 Minutes
Yield: 10-12 Slices 1x

Ingredients

Units Scale

Crust

12oz Oreos, completely crushed into a crumb
3 Tablespoon Butter, melted

Cheesecake

32oz Cream Cheese, very soft at room temperature
250 grams (1 1/4 Cup) Granulated/ Caster Sugar
139 grams (1/2 heaping cup) Sour Cream or Greek Yogurt
1 Tablespoon Vanilla Extract
4 Large Eggs + 2 Large Egg Yolks, at room temperature
5oz Oreos, crushed with some larger pieces

Chocolate Ganache

8oz Dark Chocolate Finely Chopped
4oz Heavy Cream

Whipped Cream

8.4 ounces (1 Cup) Heavy Whipping Cream
1 Teaspoon Vanilla Extract
1 Teaspoon Dry Milk Powder
2oz Oreos, crushed

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Instructions

Crust

Grease a 9-inch springform pan set aside. Preheat oven to 325F/163C. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan.
Bake the crust for 5 minutes then set on a wire rack to cool while preparing the cheesecake filling.

Cheesecake

In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld electric mixer beat cream cheese for 3 minutes on low to medium speed, making sure to scrape the sides and bottom of the bowl. Add granulated sugar to cream cheese and beat on low for another 1-2 minutes.
Add sour cream and vanilla extract mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Gently fold in crushed Oreos. Pour into prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 65 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. You can also check that the internal temperature has reached 145F/63C, if you are not covering the cheesecake in chocolate ganache then keep in mind you will see the poke holes. Turn the oven off and let cool in the oven for 1 hour with the door slightly propped open, then take out of the oven and out of the roasting pan and let cool on a wire rack on the counter for another 30-60 minutes. Finally, wrap with plastic wrap and chill in the fridge overnight.

Chocolate Ganache

In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just before the boiling point. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set.

Whipped Cream

Using an electric stand mixer fitted with a whisk attachment whisk heavy cream for 1 minute, add vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like to pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then crumble crushed Oreos on top. To serve use a hot clean knife cut slices of cheesecake. Store in the fridge for up to 5 days.