New York Style Oreo Cheesecake
Ingredients
Base
- 300g Oreo cookies
- 50g coconut oil or butter
Cheese mixture
- 1kg cream cheese
- 200g sugar
- 70g potato starch
- 3 eggs
- 200ml Greek yogurt
- Oreo cookie filling
Topping
- 300ml heavy cream
- 15g sugar
- 1 teaspoon gelatin (4g)
- 1 tablespoon water
Preparation
Separate the cookies from the filling, using 200g of the cookie part. Crush the cookies and mix with the coconut oil or butter. Press into the bottom of the silicone mold placed in a larger baking form.
Gently mix the cream cheese, sugar, potato starch, eggs, Greek yogurt, and cookie filling until just combined, without overmixing to keep the cheesecake flat. Pour over the base.
Preheat the oven to 180°C. Pour boiling water into the larger pan until it reaches halfway up the mold. Bake until the water boils, approximately 10 minutes, then reduce the temperature to 150°C and bake for 50 minutes, totaling 60 minutes.
Turn off the oven, slightly open the door, and leave the cheesecake inside until the water cools. Then, refrigerate overnight to cool completely.
Soak the gelatin in 1 tablespoon of water. Whip the heavy cream with sugar. Heat the gelatin until dissolved and mix with the whipped cream. Spread over the cheesecake, decorate, and chill for 30 minutes until the gelatin sets.
Notes
Arrange the silicone mold in a larger baking form before adding the base and cheese mixture to create a water bath.
Do not remove the cheesecake from the oven immediately after baking to prevent cracking and avoid burns.
