Dream Extreme Oreo Cheesecake

Dream Extreme Oreo Cheesecake

prep time:

4 HRS

cook time:

1 HR 30 MINS

total time:               

5 HRS 30 MINS

Dream Extreme Oreo Cheesecake is a rich and fudgy cake, with a chocolate layer, Oreo Cheesecake and Oreo Mousse, topped with a layer of chocolate ganache.

Ingredients

CHOCOLATE CAKE LAYER:

·          1 package Chocolate Cake Mix plus the ingredients on the back of the box

OREO CHEESECAKE LAYER:

·          24 ounces cream cheese softened to room temperature

·          1 cup granulated sugar

·          2 large eggs room temperature

·          1/2 tablespoon vanilla extract

·          1 cup sour cream room temperature

·          2 tablespoons all-purpose flour

·          1/2 teaspoons salt

·          10 Oreo cookies crushed

·          16 Oreo cookies whole

OREO COOKIE MOUSSE LAYER:

·          1 envelope powdered gelatin 2 1/4 teaspoons

·          10 tablespoons milk divided equally into 2 small bowls

·          1 cup heavy cream cold

·          1/2 cup powdered sugar Sifted

·          1 teaspoon vanilla extract

·          10 Oreo cookies crushed

CHOCOLATE GANACHE LAYER AND FROSTING:

·          3 cups heavy cream

·          24 ounces semi-sweet chocolate chips

·          3 cups granulated sugar

Instructions

1.     Preheat oven to 350 degrees F.

2.     Prepare a 10-inch cake pan spraying it with non-stick baking spray and placing a parchment circle on the bottom. Grease the sides and top of the parchment paper. Set aside.

CHOCOLATE CAKE LAYER:

1.     Prepare the cake batter as directed on the Cake Mix box.

2.     Transfer the cake batter to the prepared cake pan and bake for as much its directed on the box. A toothpick inserted in the center of the cake should come out clean, or with a few cake crumbs, not raw batter.

3.     Remove cake from oven and place cake pan on a cooling rack until the cake has cooled off.

4.     Remove cake from the pan and let it fully cool. Wrap in plastic wrap and refrigerate until ready to assemble the cake.

OREO CHEESECAKE LAYER:

1.     For this layer, preheat oven to 325 degrees F.

2.     Prepare a 10-inch leak-proof springform pan spraying it with non-stick baking spray and placing a parchment circle on the bottom. Grease the sides and top of the parchment paper. Set aside.

3.     In a large bowl, beat cream cheese for 1 minute. Add sugar and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.

4.     With the mixer on low, add the eggs to the mixture, one at a time, and beat until just mixed through, careful not to over-beat. Scrape down the sides of the bowl with a spatula.

5.     Add salt, vanilla extract and sour cream and beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.

6.     Stir in the crushed Oreo cookies.

7.     Pour half of the cake's batter into the prepared pan. Arrange the whole Oreo cookies on top of the cheesecake layer and top with the remaining batter. Level the top with a spatula.

8.     Transfer the cheesecake to the preheated oven and bake it for 60 minutes. The cheesecake should be just slightly wobbly in the center, but puffy and settled on the sides.

9.     Turn off the oven and crack open the door. Cool cheesecake completely oven in the open oven.

10. Once completely cooled remove from the oven and refrigerate for at least 5-6 hours. Run a butter knife around the edges to release the cake from the pan. Store in the fridge until ready to assemble the cake.

OREO MOUSSE:

1.     Prepare a 10-inch leak-proof springform pan spraying it with non-stick baking spray and placing a parchment circle on the bottom. Grease the sides and top of the parchment paper. Set aside.

2.     Add half of the milk to a small-medium bowl and sprinkle the gelatin on top. Let the gelatin bloom for about 5 minutes.

3.     Once bloomed, place the bowl in the microwave for 15 seconds, stir to combine and repeat to melt the gelatin.

4.     Add the remaining milk to the gelatin mixture and stir to combine.

5.     Chill a large bowl and add the cold heavy cream to it. Add powdered sugar and whip it until it reaches medium firm peaks.

6.     Add vanilla extract and gelatin mixture into the whipped cream mixture and whisk until firm peaks form. Fold in the crushed Oreo cookies.

7.     Pour mousse into the prepared pan. Place the pan into the fridge and let it set, about 1-2 hours.

CHOCOLATE GANACHE LAYER AND FROSTING:

1.     Add the chocolate chips to a large bowl.

2.     Add the microwave to a medium bowl for about 2-3 minutes, until the heavy cream reaches a boil.

3.     Pour the hot heavy cream over the chocolate chips and allow to sit for 2-3 minutes for the chocolate to melt. Stir the ganache until all of the chocolate chips are completely melted and the mixture is smooth and shiny.

4.     Add sugar and stir until the sugar is fully dissolved.

5.     Allow chocolate ganache to cool, then transfer to the fridge. When ready to use, beat the chocolate frosting for 2–3 minutes, until becomes fluffy and spreadable.

ASSEMBLE THE CAKE:

1.     Start with a cake stand and place a cardboard round cake paper on top. Add 1/3 cup chocolate frosting and spread it.

2.     Level the chocolate cake using a cake leveler or a sharp serated knife. Place the chocolate cake layer on the cake stand.

3.     Add 1/3 of the chocolate frosting and spread it in an even layer.

4.     Level the cake's layer, using a sharp serrated knife, level the edges. Place the Oreo Cheesecake layer on top of the frosting layer.

5.     Top with the Oreo Mousse layer.

6.     Use the half of the remaining frosting to cover the cake entirely. Add the remaining frosting to a piping bag fitted with the star tip and pipe frosting onto the top edge of the cake.

7.     If desired, top with Oreo cookies and crushed Oreo cookies.

8.     Chill the cake for one hour before serving, for the frosting to set.

9.     Serve with a side of whipped cream and more crushed Oreo cookies.

Source https://sweetandsavorymeals.com

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