Chocolate Biscuit

  • 1 egg
  • 150 grams (5.30 ounces) sugar
  • 50 grams (1.75 ounces) milk
  • 100 milliliters (3.40 fluid ounces) freshly brewed coffee
  • 150 grams (5.30 ounces) flour
  • 10 grams (0.35 ounces) baking powder
  • 50 grams (1.75 ounces) vegetable oil (sunflower)
  • 40 grams (1.40 ounces) cocoa powder

Cold Oreo Cheesecake

  • 500 grams (17.65 ounces) ricotta (or any other curd cheese)
  • 200 milliliters (6.80 fluid ounces) cream (33-35%)
  • 150 grams (5.30 ounces) powdered sugar
  • 100 grams (3.55 ounces) bitter chocolate
  • 15 grams (0.55 ounces) gelatin
  • 90 grams (3.15 ounces) water for the gelatin
  • 154 grams (5.45 ounces) Oreo cookies


  • Mixing Bowls

    You'll need a variety of sizes. Make sure they're deep enough to prevent splashes!

  • Electric Hand Mixer or Stand Mixer

    This will save your arms and give you smooth, well-blended mixtures.

  • 16 cm (6.3 inch) Cake Mold

    Ensure it's non-stick for easy cake removal.

  • Fine Mesh Sieve

    Perfect for sifting flour and cocoa to avoid lumps in your batter.

  • Spatula

    A good quality silicone spatula helps in scraping down the sides of mixing bowls.

  • Aluminum Foil

    For wrapping the biscuit to keep it moist.


Step 1

Step 1: Preheat your oven to 180°C (356°F). It's important to preheat your oven before starting to ensure even baking.

Step 2

Step 2: In a large bowl, whip the egg with the sugar until the mixture turns white and fluffy. Using a hand mixer can help speed up this process.

Step 3

Step 3: Add the sunflower oil to the bowl and continue to whip until smooth.

Step 4

Step 4: Slowly add the warm milk to the mixture while continuing to whip. Make sure the milk is warm, not hot, to prevent curdling.

Step 5

Step 5: Sift together the flour, baking powder, and cocoa powder. Gently fold this dry mixture into the egg mixture.

Step 6

Step 6: Gradually pour in the hot coffee in a thin stream, mixing until smooth. The batter should be quite liquid.

Step 7

Step 7: Pour the batter into a 16 cm (6.3 inch) mold lined with parchment paper.

Step 8

Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures may vary, so check the biscuit a few minutes before the end of the baking time.

Step 9

Step 9: Once the biscuit is baked, wrap it in foil and place it in the fridge for at least a few hours, or preferably overnight. This helps the biscuit to set and makes it easier to slice.

Step 10

Step 10: When ready, cut the biscuit into two layers. Optionally, you can soak the layers with coffee or syrup before assembling the cake.

Step 11

Step 11: Pour the gelatin into the water and let it bloom for a few minutes. This allows the gelatin to fully hydrate.

Step 12

Step 12: Warm the gelatin mixture in the microwave for about 30 seconds, or until dissolved.

Step 13

Step 13: In a separate bowl, whip the cream to soft peaks.

Step 14

Step 14: In another large bowl, mix the ricotta with the powdered sugar and then fold in the whipped cream.

Step 15

Step 15: Melt the bitter chocolate and let it cool to room temperature before adding it to the ricotta mixture.

Step 16

Step 16: Add the dissolved gelatin to the mixture and stir well to combine.

Step 17

Step 17: Chop the Oreo cookies into pieces and fold them into the mixture.

Step 18

Step 18: Assemble the cake in a ring mold, layering as you go.

Step 19

Step 19: Refrigerate the cake for several hours, or preferably overnight, to allow it to set completely. For extra flavor, consider adding fruit or berry purees between the layers.

Step 20

Note: You can substitute the bitter chocolate with white chocolate for a different flavor. Enjoy your delicious homemade Oreo cheesecake!


How to Serve Your Chocolate Oreo Cheesecake:

🕯️ Dress it up with a drizzle of melted chocolate and a sprinkle of crushed Oreo cookies for an added touch of elegance.

🍓 Festive Flair: Add fresh berries on top for a burst of color and sweetness.

Tea Time Companion: Serve a slice with a side of hot coffee or tea for the perfect afternoon treat.

🎉 Party Ready: Cut the cake into small, bite-sized pieces and arrange them on a platter for a delightful finger food option at gatherings.

🍨 A La Mode: Pair a slice with a scoop of vanilla ice cream for a dessert that's simply irresistible.


Gluten-Free Variation: 🌾

Substitute the flour in the chocolate biscuit with a gluten-free flour blend of your choice. Make sure to use gluten-free-certified Oreo cookies.

Vegan Variation: 🌱

For a vegan version, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for a few minutes). Use a plant-based milk like almond or soy instead of regular milk, and swap out the ricotta with a vegan cream cheese. As for the cream, opt for coconut cream or a non-dairy whipping cream, and use vegan gelatin.


  • Why is my biscuit not rising?

    Ensure your baking powder is fresh, and be careful not to overmix the batter once you add the dry ingredients.

  • How do I know when the biscuit is done?

    Insert a toothpick into the center of the biscuit; if it comes out clean, it’s ready.

  • How can I prevent the gelatin from clumping?

    Dissolve the gelatin in water and warm it gently, ensuring it's completely melted before adding it to your mixture.

  • Can I use other types of chocolate?

    Yes, you can substitute dark chocolate with white or milk chocolate to vary the flavor of your cheesecake.

  • How do I prevent my cheesecake from cracking?

    Make sure to mix the ingredients gently to avoid adding too much air, and allow the cheesecake to set in the fridge overnight.

  • What's the best way to cut the cake cleanly?

    Use a hot, sharp knife. Wipe it clean between each cut for perfect slices.

Nutrition facts

Recipe Yield:1 Cake
Calories:per cake
Calories (Min - Max):3000 - 3500
Total Fat:150g
Saturated Fat:70g
Total Carbohydrate:400g
Total Sugars:300g