Steps
How to make it
Prep 20 min · Cook 28 min
- Prep: place 150 g Oreo cookies in a zip bag and crush with a rolling pin into fine crumbs (leave a little texture); melt 50 g unsalted butter in a double boiler or microwave and mix with crumbs until moist and sandy.
- Line the bottom of a 6-inch springform pan with parchment; press the crust mixture evenly into the base and up the sides about 1 cm high, compacting with the back of a spoon; chill 15 minutes to set.
- Bring 250 g cream cheese to room temperature until it yields to a light press; beat on low with 60 g granulated sugar, 2 eggs (one at a time), and 80 ml heavy cream until completely smooth (avoid high speed to prevent large air bubbles).
- Pour the cheesecake batter slowly into the mold and tap 2–3 times to release large bubbles; wrap the outside tightly in foil, set in a large roasting pan, and add hot water halfway up the sides (water bath).
- Preheat oven to 160°C; bake in the water bath 45–50 minutes until the top is pale golden and the center jiggles like pudding (a skewer near the center should carry a little moist batter).
- Turn off the oven and leave the door ajar 30 minutes for gentle cooling; cool completely, cover with plastic wrap, and refrigerate at least 4 hours (overnight is better) until firm.
- Before unmolding, run hot water over the outside of the pan for 10 seconds to help release; dip the knife in hot water and wipe dry between cuts for clean slices.
- Plate with 30 g unsalted butter and 2 Tbsp granulated sugar as garnish; the hot-cold contrast matches Second Floor Cafe dessert service.
