Baked Oreo Ricotta & Cream Cheese Cheesecake


Preparation info

  • Difficulty


  • Serves


Appears in



By Lorraine Pascale

Published 2017

  • About

Strange as it might seem, I don’t enjoy eating Oreos straight out of the packet – I am a milk chocolate digestive girl at heart. However, Oreos are brilliant for baking – you can crush or blitz them into breadcrumbs for cakes, brownies and cheesecakes. They are very rich, so I have given the option to use digestives for the base instead. This cheesecake is very moreish – it’s really hard not to eat the whole thing in one sitting!


For the biscuit base

  • 75 g butter
  • 200 g digestive biscuits (about 15)

Or for the Oreo base

  • 25 g butter
  • 200 g Oreo cookies (about 17)

For the filling

  • 115 g Oreo cookies (about 10)
  • 500 g cream cheese
  • 150 g ricotta cheese
  • 150 ml double cream
  • 3 eggs, lightly beaten
  • 60 g caster sugar
  • 2 tbsp cornflour

For the topping

  • 8 Oreo cookies, broken into pieces (optional)
  • icing sugar, for dusting (optional)


  • 23cm springform cake tin
  • food processor


Preheat the oven to 160°C (fan 140°C/325°F/gas 3) and line the cake tin with baking parchment.

Put the amount of butter you need for your base recipe into a pan over a low heat and melt completely. Leave to cool, and then blitz the digestive biscuits or Oreo cookies in a food processor. Tip the biscuit mix into the pan and mix it together so that all of the crumbs are covered.

Tip the mixture into the lined tin and pack it really tightly using a palette knife or wooden spoon. I like to put all of my weight on it as I press down to get a nice even layer. Pop the base into the fridge to set.

Meanwhile, make the filling. Blitz the Oreos to small bite-sized crumbs in a food processor. Tip the biscuit crumbs into a bowl and add the cream cheese, ricotta, cream, eggs, caster sugar and cornflour and mix together until combined. Beat it just enough so that the mixture is uniform. Take the base from the fridge and pour this mixture on top, levelling it with the back of a wooden spoon.

Place the cheesecake on a baking sheet (to make it easier to move around) and bake it in the oven for 45–50 minutes, until it is just set but still has a little wobble in the centre. Then turn off the oven and leave it in there for about an hour with the door slightly ajar.

Make sure that the cheesecake has cooled down completely and then remove it from the oven. Carefully release the cake from the tin, gently peeling the baking parchment from the sides of the cake. You can serve it as it is, or decorate with broken Oreo cookies and/or a light dusting of icing sugar.