Oreo Cheesecake Entremet Cakes
The idea for these Oreo Cheesecake Entremet Cakes came about because I had so much filling left over from my Oreo Cheesecake Truffles.Those truffles were so good I decided to use the rest of the filling and make some beautiful entremet cakes.
I’ve already done a few entremet cakes on Cooking To Entertain like my Mango Passionfruit Entremet With Dacquoise Base and my Cherry Chocolate Mousse Cake Entremet With Mirror Glaze. This time however I decided to forego the traditional mousse for a rich and creamy no-bake cheesecake. In fact there are only two ingredients to the filling.
The base is just my wildly popular “Best Chocolate Cake” which I use for plenty of ingredients calling for chocolate cake. The white outer coating? Simply melted white chocolate. Yes, the outside of this oreo cheesecake entremet is a hard shell. I opted to go with a hard shell since the filling must stay chilled. This way it keeps its shape (mostly) after taking it out of the refrigerator before serving.
The filling is just double stuff’d Oreos and Philadelphia cream cheese at a 2:1 ratio. The recipe down below makes enough filling for 4 oreo cheesecake entremet cakes, but you can easily scale it up following the 2:1 ratio.
When making entremet cakes it’s important to have a silicone mold. This keeps the cakes in shape while they freeze. It is important to freeze the filling so the white chocolate shell hardens on contact. Don’t worry about freezing the chocolate cake either, it holds extremely well for up to a week in the freezer (maybe even longer).
Once the cakes are frozen, preferably overnight, pop them out of the mold and set them on a wire rack. Since the white chocolate only takes a few minutes to melt it is okay to leave the cakes out of the freezer for a bit. If you take a long time to melt your white chocolate, then I suggest popping them out of the mold and then set them back in the freezer.
Melt your white chocolate in a double boiler. You have to use high quality white chocolate. Something meant for confectionery or patisserie. Regular bar white chocolate won’t get hard enough, and tends to split easier in the double boiler. If done properly it shouldn’t take more than 3 minutes to melt this white chocolate in a double boiler.
I sprinkled some cake crumbs into the white chocolate right before pouring it over the frozen entremets. I liked how it gave it a sort of speckled look, like cookies and cream ice cream. You don’t have to do that if you don’t want. For garnish I simply coated the bottom edge in a ground up Oreo cookie powder. I made an incision with a hot knife into the top. There I inserted an Oreo thin. In front of it, for a pop of color, I added a sprig of red berries. These are popular where I live in Ukraine, but you can use anything or nothing at all if you want to keep it purely “black and white.”
Oreo Cheesecake Entremet Cake
- cylinder silicone molds
- Stand Mixer (optional)
Best Chocolate Cake
- 180 grams Flour AP
- 120 grams Cocoa Powder
- 5 grams Salt
- 5 grams Vanilla Powder
- 6 grams Baking Soda
- 2 grams Baking Powder
- 300 ml Beer porter although Stout can be substituted
- 225 grams Butter
- 300 grams Sugar granulated
- 3 large Eggs
- 100 ml Mayonnaise
- 500 grams Oreo Cookies
- 250 grams Philadelphia Cream Cheese
White Chocolate Shell
- 250 grams White Chocolate very high quality
- Using a stand mixer with whisk attachment cream together the butter and the sugar until well combined. Add the eggs one at a time on low speed until mixed.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, vanilla powder, and salt.
- Slowly add the dry ingredients into the stand mixer on low speed, scraping down the sides when need be. Add the beer during this time as well. I jump between adding some dry, then some beer, then some dry and so forth until everything is combined. Add the mayonnaise at this point and let it combine, then turn off the mixer.
- Preheat your oven to 160 degrees Celsius. In three cake tins butter the bottoms and edges then pour the batter evenly into each of the three tins. Place in the oven to bake for 35 minutes. Do the toothpick test to check for done-ness.
- Remove the cakes from the tins and place on a wire wrack to cool. The cakes should be completely cool (room temperature) before you cut disks out with a ring mold (or a glass if you don't have ring molds).
Oreo Cheesecake Filling
- Place the oreo cookies in a plastic bag and beat them with a rolling pin until you are left with fine crumbs/powder. Use a stand mixer or by hand to cream the cookies together with the cream cheese. Place the filling into your silicone molds. You can fill all the way up if you want a taller cake, or leave a centimeter off the top to put the cake in.
- Place a cake disk the size of the silicone mold on top of the oreo cheesecake filling. Place the mold into the freezer for at least 4 hours (best overnight).
- In a double boiler melt the white chocolate. Get it as hot and runny as possible, we don't want the white chocolate to be thick and gloopy.
- Take the mold from the freezer and pop out the cakes. Place them cake side down on a wire rack that has been elevated.
- Pour over the white chocolate in an even sheet over the entremets. Let harden completely before decorating. Use a hot knife to slice off any white chocolate drips that are lingering on the bottom edges. Place the cakes on a cake disk or just a plate. Serve right away or leave in the fridge to chill before bringing them out for dessert.