Basque Burnt Oreo Cheesecake

Do you love cheesecake? Do you love Oreos? If you answered “yes” to both of these questions, then you’re in for a treat! Today, I’m sharing my recipe for an Oreo Basque Burnt Cheesecake that will knock your socks off.

This cheesecake is like no other you’ve ever tasted. It’s burnt on the outside, creamy on the inside, and loaded with lots of Oreo cookie bits.

What is Basque Burnt Cheesecake?

It’s a cheesecake that’s intentionally baked until it has a burnt top layer. This gives it a unique, caramelised flavour and a rustic, homemade appearance. It’s a dessert that’s meant to be imperfect, and that’s what makes it so special.

When you take your first bite of this Oreo Basque Burnt Cheesecake, you’ll be transported to a world of cheese goodness. The burnt caramelised top layer gives it a unique flavour that’s hard to resist. The Oreo cookies add a delightful chocolatiness that complements the cheese.

A Crowd-Pleasing Dessert for Any Occasion

Trust me when I say that this cheesecake is a crowd-pleaser. Whether you’re serving it at a dinner party, bringing it to a potluck, or just enjoying it at home, everyone will be asking for the recipe.

So, what are you waiting for? Head to the kitchen and start baking this Oreo Basque Burnt Cheesecake. You won’t be disappointed!

More Basque Burnt Cheesecake Recipes to Try

Basque Burnt Cheesecake Recipe
yields a 7″ cake
  • 500g softened cream cheese (at room temperature)
  • 135g sugar
  • 3 eggs (60g each)
  • 200ml whipping cream (at room temperature)
  • 1 tsp vanilla extract
  • 24pcs Oreo cookies
Preheat oven to 200 deg C. Line a 8″ round cake tin with parchment paper.
In a mixing bowl, whisk together all the ingredients except the Oreo cookies until the mixture is smooth and free of lumps.
Take the Oreo cookies and crush them up in a plastic bag using a rolling pin.
Add the crushed cookies to the mixture and stir until everything is well combined.
Pour the mixture into the cake tin and place it on the middle shelf of your oven.
Bake for 50-55 minutes or until the top is charred.
When the cake is done, remove it from the oven but don’t take it out of the tin.
Leave it to cool on your kitchen counter for an hour before transferring it to the fridge to chill for at least 6 hours or overnight.
Once the cake is chilled, slice it up and enjoy!

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