Torta Di Formaggio Recipe
New York cheesecake with an Oreo crust
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Method
Instructions
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). Crush the Oreo cookies in a food processor until they form fine crumbs. Melt the unsalted butter and combine it with the Oreo crumbs in a mixing bowl. Mix until the crumbs are evenly coated with butter.
- 2
Bake the Crust
Press the Oreo mixture into the bottom of a 9-inch springform pan to create an even layer. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool.
- 3
Prepare the Cheesecake Filling
In a large mixing bowl, beat together 4 packages of cream cheese and 1 cup of sugar until smooth. Add 1 teaspoon of vanilla extract and mix well. Add 4 large eggs, one at a time, mixing on low speed until just combined.
- 4
Bake the Cheesecake
Pour the cream cheese mixture over the cooled Oreo crust. Bake in the oven for about 1 hour, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 5
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
- 6
Serve
Carefully remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy your delicious Torta di Formaggio!
