Ingredients
Bottom
- 200 grams (7 ounces) Oreo cookies (without filling)
- 80 grams (2.8 ounces) melted butter
Cheesecake
- 400 grams (14 ounces) cream cheese
- 90 grams (3.2 ounces) powdered sugar
- 2 large eggs
- 100 milliliters (1/2 cup) cream (33%)
Caramel
- 150 grams (5.3 ounces) sugar
- 40 grams (1.4 ounces) butter
- 100 milliliters (1/2 cup) hot cream (20-30%)
- Hazelnuts to taste
Equipment
- 20 cm (7.9 inch) round baking mold
Make sure to use a leak-proof mold for the water bath to avoid any mishaps.
- Food processor or rolling pin
If you don't have a food processor, using a rolling pin to crush the Oreo cookies in a sealed plastic bag works just as well.
- Mixing bowls
You’ll need separate bowls for the Oreo base, cheesecake mixture, and caramel. Larger bowls work best for easier mixing.
- Whisk
A whisk is perfect for gently mixing the cheesecake filling to avoid cracks during baking.
- Aluminum foil
This is essential for wrapping the mold to prevent water from seeping in during the water bath baking.
- Water bath container
Choose a container larger than your baking mold to hold the water bath and evenly cook the cheesecake.
Instructions
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Step 5
Servings
Picture this: a slice of this epic cheesecake on a gorgeous plate, paired with a cup of hot, steamy coffee. ☕️
For a **party**, try cutting the cheesecake into mini bites or squares, perfect for guests to grab and enjoy. 🍰
If you're feeling extra fancy, serve each slice with a dollop of freshly whipped cream or even a scoop of your favorite ice cream. **Vanilla** works wonders! 🍦
Don't forget to sprinkle a few **extra toasted hazelnuts** on top for that added crunch and visual appeal. 🌰
This caramel hazelnut Oreo cheesecake isn't just dessert; it's an experience. Serve it up and watch the smiles light up! 😊
Variations
Making it gluten-free? No problem! Simply swap out the Oreo cookies for a gluten-free variety. There are some delicious options available at most supermarkets. 🌾
Want it to be vegan? It’s easier than you might think! Use a vegan cream cheese substitute and instead of regular butter, use a plant-based butter. Replace the eggs with a mixture of flax seeds and water (1 tbsp ground flax seeds + 3 tbsp water = 1 egg). For the caramel, opt for coconut cream and vegan sugar. You won't lose any of that rich, decadent flavor! 🌱
Faq
- How do I prevent my cheesecake from cracking?
Mix the cream cheese filling gently and avoid over-beating. Baking the cheesecake in a water bath also helps in preventing cracks.
- Can I use a different type of nut instead of hazelnuts?
Absolutely! Try using almonds, pecans, or walnuts for a different flavor and texture.
- How do I know when my cheesecake is done baking?
The cheesecake should be mostly set but still a bit jiggly in the center. It will firm up as it cools.
- Can I make the caramel in advance?
Yes, you can prepare the caramel a day or two ahead. Just store it in an airtight container in the fridge and warm it slightly before using it.
- How long can I store the cheesecake?
This cheesecake keeps well in the refrigerator for up to 5 days when stored in an airtight container. It can also be frozen for up to a month.
- Can I add fruit to the cheesecake?
Of course! Fresh berries or even a fruit compote can make a delicious topping. Add them just before serving to keep them fresh and vibrant.