Papaya Pieces has a new beginning in a new home in Squarespace. A few weeks ago I got this weird inkling that I wanted to move my blog over here. A bit of innocent investigation accidentally made one thing lead to another, and then voilà, bam, all of a sudden here I am.
I’m absolutely delighted with the change.
That is a cause for celebration, right? To celebrate it I made a baked Oreo cheesecake, and I’d love to invite you to a piece.
I’m usually not a big fan of buying ready made cookies but I’ve wanted to make an Oreo cheesecake for a while. I accidentally bought way too many boxes, so I have enough to make another one soon. I’ll experiment with another style cheesecake.
Unless someone in the Papaya Pieces household is eating them without my knowledge that is. I could discover some empty Oreo boxes in the kitchen. We’ll see…
Baked Oreo Cheesecake
Ingredients for the crust:
25 Oreo biscuits,
Ingredients for the filling:
10 Oreo biscuits
250g Mascarpone cheese
400g Philadelphia cheese
1 cup sugar
1/4 teaspoon vanilla
1 pinch salt
3 tablespoons flour
juice of 1/4 lemon
Preheat the oven to 180°C.
To make the crust, crush the Oreo biscuits or put them in a food processor and blend. Melt the butter. Add the butter to the crushed biscuits and mix well. Spread the mixture over the base of a cake tin.
For the filling, mix put all of the ingredients into a big bowl, except for the eggs and Oreos. Mix with a mixer or with a big spoon. Once it is more or less mixed add the eggs and mix. Break the Oreos into pieces by hand and add them to the mix.
Pour the filling on top of the crust. Bake for 50 minutes.
This cheese cake is very baked which is very Spanish style with regards to cheesecakes. Next time I make an Oreo cheesecake I’ll try a different softer version, just for the sake of science and creativity.