A chocolate cake layered with oreo cheesecake with white chocolate buttercream icing.
CHEESECAKE:
Preheat ove to 325 degrees. Set a kettle/pot of water to boil. Using an electric mixer, bveat cream cheest on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream, then fold in coarsely crushed Oreos.
Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform pan. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Remove outer ring of springform pan, but leave metal bottom. Wrap in plastic wrap and foil and freeze.
CAKE:
Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Place water in a pot to boil.
Beat together the oil and sugar until incorporated, add eggs, one at a time then add vanilla extract. Mix together flour, cocoa, baking powder, baking soda and salt in a large bowl. Add the flour mixture alternating with the milk, beginning and ending with the flour mixture. Beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pink inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rackes. Cool completely.
FROSTING:
Place white chocolate in double boiler over pot of simmering water just until it begins to melt. Stir to fully melt, remove from heat and set aside to cool slightly. Meanwhile cream butter; once chocolate has cooled, beat in with butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in cream/milk and powdered sugar, alternating until frosting reached desired consistency.
ASSEMBLY:
Place one layer of cake on cake board/plate. Frost with a thin layer of frosting, and sprinkle on some crushed Oreos. Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to trim it, wait approximately 5-10 minutes for the cheesecake to soften, then trim it with a knife. Frost top with a thin layer of frosting, and sprinkle on more crushed Oreos. Place top layer of cake on top of the cheesecake, and cost entire cake with a layer of frostingto act as the crumb coat. Be careful to not get the crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then forst with as much of the remaining frosting as necessary. Top with mini Oreos, crushed Oreos, or any decoration you'd like. Refrigerate until ready to serve.
This is easiest when broken down into steps. I suggest making the cheesecake early enough in advance to freeze it, as that makes transferring it a little easier.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 818 | ||
Calories from Fat: 325 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.1g | 48 % | |
Saturated Fat 16.7g | 83 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 178.6mg | 55 % | |
Sodium 6840.7mg | 236 % | |
Potassium 443.9mg | 12 % | |
Total Carbohydrate 106.9g | 31 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 104.4g | ||
Protein 16.1g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 818
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