// Upside down oreo cheesecake

Intense and creamy

A creamy delight with a chocolate surprise inside! This chilled cake combines the smoothness of cream cheese with the intense flavor of chocolate ganache and the crunchy texture of Oreo cookies.

Perfect to impress everyone with its upside-down look and creamy chocolate center 😋🍫!

Ingredients: Cookie base (20cm round mold)

• 🍪400g finely crushed Oreo cookies
• 🧈90g melted butter

Ingredients: Cheesecake cream filling

• 🧀250g cream cheese (any type you prefer)
• 🧀250g mascarpone cheese (or more cream cheese)
• 🥛200g sweetened condensed milk
• 🍶250ml heavy cream (38% FM)
• 🌼1 tsp vanilla extract

Ingredients: Chocolate ganache filling

• 🍫150g dark chocolate (53% recommended)
• 🍶200ml heavy cream
• 🥄10g glucose
• 🧈15g butter
• 🍪6 chopped Oreo cookies

Elaboration

1. 🧈Grease the mold and line the base with parchment paper. Set aside.
2. 🍪Crush the Oreo cookies well and mix with the melted butter.
3. 📏Cover the base and sides of the mold with the cookie mixture, pressing firmly to form an even layer. Chill in the fridge while you prepare the fillings.

1. 🔥For the chocolate ganache filling: heat the cream in a saucepan or microwave without boiling.
2. 🍫Pour the hot cream over the chopped chocolate in a bowl. Stir until the chocolate is completely melted.
3. 🥄Add the glucose and butter. Mix well until fully combined.
4. 🍪Add the chopped cookies, stir, and let cool to room temperature.
5. 🥣For the cheesecake cream: beat both types of cheese with the condensed milk until smooth.
6. 🍶Add the heavy cream and vanilla, and continue beating until thick.
7. 🧊Remove the mold from the fridge and pour half of the cream cheese mixture over the cookie base. Smooth lightly, leaving a small border so the ganache doesn't touch the cookie sides.

1. 🍫Carefully pour the chocolate ganache in the center.

1. ❄️Place the mold in the fridge for 10 minutes to let the ganache set.
2. 🧁Pour the rest of the cream cheese mixture on top, completely covering the ganache. Smooth the surface and cover with plastic wrap.

1. 🕒Refrigerate for at least 6 hours (ideally overnight) until the cake is fully set.
2. 🔄Once well chilled and firm, carefully unmold and flip onto a plate.
3. 😋Enjoy!

Note

• ✏️You can use only one type of cheese if you prefer, adjusting to taste.
• ✏️If you don't have glucose, you can substitute with honey.
• ✏️If using milk chocolate for the ganache, reduce the cream to 180ml, as milk chocolate contains more fat.

A cheesecake that breaks with tradition: upside-down, elegant, and absolutely irresistible! I hope you enjoy it as much as I do 💙!