All I can say at this moment is FINALLY FINALLY FINALLY!!! And I can’t say it enough! I have all these piled up recipes and I thought I made a plan that I would be posting at least two recipes per week…but as you can see, I have failed…miserably!!! :((

Thing is, I started working recently…and after a long break from the daily routine of a job, I have to re-adjust and get used to this 8 – 5 routine..and I am struggling! It’s really not easy going from living the life of leisure to coming home and just being a log! Literally! Lately, all I can think about is, what speedy dish can I prepare for dinner! I haven’t baked in a week..and in this household, that is something that does not happen!!

Anyway, enough…I already give so much time to work, I’m not going to waste blog time on it!

Yes where were we….hmmm…cheesecake!! :)) Yes!! Here’s a secret, I’m not a huge fan of cheesecake! Mom’s is the best I’ve had…but other than that, cheesecake is just too cheesy for me!

But this recipe…I just don’t have the words to describe it!! My mom guided me to this delectable piece of amazingness!! Thank you Mom…and of course, thank you Behiye (Cake in Life)!!

 

Oreo

Oreooooooo….what can we possibly do with Oreos???? Just wait two seconds and you’ll find out ;)

 

Ingredients

 

 

 

OreoCrush

Break the Oreos in 2 or 3 large pieces and put it in a food processor…and no…you don’t need to scrape the creamy part off…trust me on this!!

 

OreoCrumbs

Voila!!! Fine crumbs of Oreos!! Yaaay…and no, it’s not sticky. You can’t even tell there was a creamy part!

  base

The best base for a chocolatey cheesecake is a base prepared with Oreo cookies!!! They just add value to the cheesecake!!! :))) Melt the butter and pour on top of the cookies. Mix with your hands, or a spoon…make sure that all the crumbs are coated with butter. Press down the cookies onto the base of your baking dish and set aside.

flour&eggs

Sift the flour, corn starch and vanilla powder; set aside. Lightly whisk the eggs with a fork and set aside…

ReadyForOven

 Beat the sugar, labneh and whipping cream until creamy and smooth; add the eggs and beat until just combined. Add the flour/corn starch/vanilla mixture and beat until just combined. Pour on top of base.

 

 

Baked

 Bake for about 50 – 60 minutes. Remove from oven and allow to cool completely.

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Once the cheesecake has cooled, prepare the ganache. Put the chocolate chips (chopped chocolate) in a heatproof bowl. In a small saucepan, heat the heavy cream (whipping cream) until it just comes to boiling point.

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Pour the hot cream over the chocolate.

ganache

Using a spatula or spoon, stir continuously until the chocolate completely melts and the ganache is smooth. This may take a few minutes and it may seem like the mixture is not coming together, but continue stirring gently and it will come together.

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Pour the smooth ganache on top of the cheesecake and spread to make sure it’s evenly distributed.

 

 

ChocolateGanache

Refrigerate and let it set for at least 6 hours.

 

 

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Initially I made these in a 9 x 13 inch (23 x 33 cm) rectangular pan. Then I increased the ingredients by a bit and made them in a 12 x 12 inch (30 x 30 cm) square pan. (The final pictures are from the square pan.)

Note:

Labneh: This cheesecake is made with whipping cream (heavy cream) and Labneh. Labneh is a creamy, spreadable strained yogurt/cheese used and widely available in the Middle East. I use Pinar Labneh..Pinar is a Turkish brand. It’s plain, has no herbs or olive oil in it and it almost has the texture of Philadelphia cream cheese.

 

Recipe Type: Dessert
Addictive slice of Oreo based cheesecake!!
Ingredients
  • For the Base
  • 32 Original Oreo cookies
  • 5 1/2 tablespoons (80 grams) unsalted butter
  • For the Cheesecake filling
  • 2 tablespoons all purpose flour
  • 1 tablespoon corn starch
  • 1 teaspoon vanilla powder
  • 2 cups (500 grams) labneh
  • 3/4 cup + 1 tablespoon (200 ml) whipping cream (heavy cream)
  • 1 1/4 cups granulated sugar
  • 3 eggs, lightly beaten
  • For the Chocolate Ganache
  • 3/4 cup + 1 tablespoon (200 ml) whipping cream (heavy cream)
  • 1 cup + 1 tablespoon (200 grams) semisweet chocolate chips
Instructions
Prepare the Base
  1. Preheat oven to 175 degrees C (350 degrees F).
  2. Break the Oreo cookies into large piece and place in a food processor. Crush the cookies on high speed until no cookie chunks remain. Put the crumbs into a 9 x 13 inch (23 x 33 cm) baking dish
  3. Melt the butter and pour on top of the cookie crumbs. With your hands or a spoon, mix well until all the crumbs are coated with butter.
  4. Press firmly and as evenly as possible onto the bottom of the baking dish. (You can use the back of a glass to press down).
  5. Set aside and prepare the cheese filling.
Prepare the Cheese Filling
  1. Sift the flour, corn starch and vanilla into a medium sized bowl and set aside.
  2. In the bowl of a standup mixer, or a large bowl, combine the sugar, labneh and whipping cream (heavy cream) and beat until smooth and creamy (about 3 minutes). Make sure to scrape the sides and bottom of the bowl.
  3. Add the eggs and beat until just combined.
  4. Add the sifted flour mixture and beat until just combined.
  5. Pour on top of the Oreo base.
  6. Bake in a preheated oven for about 50 – 60 minutes. (The cheesecake will slightly brown).
  7. Remove from oven and allow to cool completely before preparing the ganache.
  8. As the cheesecake cools, the sides will slightly pull away from the baking dish.
Prepare the Ganache
  1. Put the chocolate chips in a heat proof bowl.
  2. In a small saucepan, heat the whipping cream (heavy cream) on medium heat until it just comes to boiling point.
  3. Pour the hot whipping cream (heavy cream) onto the chocolate and let the chocolate melt for about 2 minutes.
  4. Using a spatula or spoon, stir continuously until the chocolate completely melts and the ganache is smooth. This may take a few minutes and it may seem like the mixture is not coming together, but continue stirring gently and it will come together.
  5. Pour the ganache on top of the cheesecake and spread to make sure it’s evenly distributed.
  6. Refrigerate for a minimum of 6 hours (or over night).
  7. Slice into squares and serve.

 

 

 

For a 12 x 12 inch (30 x 30 cm) square pan:

For the Base

40 Oreo cookies

1 stick of butter

 

For the Cheese Filling

2 1/2 tablespoons all purpose flour

1 tablespoon + 1/2 teaspoon corn starch

1 1/2 teaspoons vanilla

2 1/2 cups labneh

1 cup whipping cream (heavy cream)

1 1/2 cups + 1 tablespoon granulated sugar

4 eggs

 

For the Chocolate Ganache:

1 cup whipping cream (heavy cream)

1 1/2 cups bittersweet chocolate chips

 

Prepare the cheesecake as written in the recipe above! :))

 

 

Enjooooy!! :))))

lovetuba

 

 

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