Name: Cookies and Creme Cheesecake
Cook time: 90 min
Yield: 1 8-inch cheesecake
Cuisine: American
Ingredients: 200g Oreo cookies (crushed); 45g Butter (melted); 452g Cream cheese; 100g Sugar; 2g Kosher salt; 5g Vanilla extract; 130g Heavy cream; 3 eggs; 180g Crushed Oreos

Description

A cookies and cream cheesecake with an Oreo crust and chunks of crushed Oreos folded throughout the filling. Simple, classic, and always a hit. The dark cookie pieces against the white cheesecake filling look great too.

Special Instructions

For the Oreo crust, crush 180g Oreos (with the cream filling) and mix with 60g melted butter. Press into the pan. For the filling, crush another 1-1.5 sleeves (~150-225g) of Oreos into rough pieces — you want a mix of fine crumbs and larger chunks for varied texture. Fold them into the filling gently at the very end, just before pouring into the crust. Do not over-mix or the filling will turn grey.

Recipe

Pan size:

Number of cakes:

1

Makes 1 × 8″ cheesecake

Filling

Ingredient	Amount	Notes
Cream cheese	452g	2 × 8 oz bricks (Philadelphia)
Sugar	100g
Kosher salt	2g
Vanilla extract	5g
Heavy cream	130g
Eggs	3 eggs
Crushed Oreos	180g	1-1.5 sleeves, roughly crushed, leave some larger pieces for texture

Crust (oreo)

Ingredient	Amount	Notes
Oreo cookies (crushed)	200g	About 20 cookies, cream removed
Butter (melted)	45g

Instructions

Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
Make the crust: Let the butter come to room temperature. Break up oreo a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.