If you’ve ever made sous vide cheesecake you know that it is one of the most foolproof and delicious preparations of this dessert imaginable! I love the plain version but this Oreo cheesecake is a fantastic twist. It has pieces of Oreo in the cheesecake as well as an Oreo crust. A pre-bake on the crust ensures that it will stay crispy through the sous vide bath.
My favorite jars for sous vide cooking are Weck jars, I recommend these jars for perfect cheesecake or other dessert portions. You can also use Mason jars but I find that they rust quickly and they can be a little trickier to get the seal right — you have to ensure that the jars are sealed “fingertip tight” to prevent leaking and breaking. With Weck jars you just clip and go!
Sous Vide Oreo Cheesecake
Sous vide cheesecake with Oreo bits and a crisp Oreo crust!
Ingredients
For the crust:
- 100 g Oreos about 9 standard Oreos
- 50 g Butter, salted & melted about 3.5 tablespoons
For the cheesecake:
- 452 g Cream Cheese, softened 2 (8 oz) packages
- 100 g Sugar, granulated about 1/2 cup
- 2 g Salt scant 1/2 teaspoon
- 130 g Eggs, large about 3
- 5 g Vanilla Extract or Paste 1 heaping teaspoon
- 130 g Heavy Whipping Cream or Full Fat Buttermilk about 1/2 cup, buttermilk makes for a tangier cheesecake
- 75 g Oreos, crushed about 7 Oreos
Instructions
For the crust:
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Preheat oven to 325º.
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In a food processor (or a bag if you don't have one!) pulse Oreos until they are crushed finely.
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Stir in melted butter.
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Spread mixture out onto a lined cookie sheet in a thin, even layer.
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Bake for 15 minutes, stirring halfway through.
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Remove from oven, set aside and allow to cool.
For the cheesecake:
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Preheat water bath to 175º.
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In a food processor, mixer or bowl with hand mixer combine cream cheese, sugar, salt, eggs, and vanilla.
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Once fully combined, scrape down sides and mix in cream or buttermilk.
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Mix until fully combined with no lumps of cream cheese, scraping down sides if necessary.
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Fold in crushed Oreo pieces.
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In jars, add about 1 tablespoon (enough to evenly cover the bottom of the jars) prepared crust.
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Top with cheesecake mixture — fill jars to 3/4 full to prevent tipping or floating in the bath.
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Seal jars and cook for 1.5 hours.
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Remove from bath, allow to cool on the counter for 20 minutes and then refrigerate for at least 6 hours.
Jon Grover says
These were amazing! Awesome recipe! Will defiantly make it again.