u/WanderingWafflus

Hi. This is kind of a failed five layer chocolate cake.

The original recipe would be this one: https://www.instagram.com/reels/DZXhDFtsshU/

I then decided to, between each layer, add the following cakes (without the cheesecake / mousse part):

• https://scientificallysweet.com/brownie-chocolate-basque-cheesecake/ (brownie batter, bottom)
• https://bakewithzoha.com/chocolate-mousse-cake/ (sponge, top)

I baked them separately and then added them between layers.

I don't know if the measurements in the video are wrong or I've done something different but:

• The cookies were not enough to reach the top, should've probably added more (might be because they're different cookies).
• The white and milk chocolate don't seem to solidify as much as in the video, might be because I've added a cake layer in between and the weight is too much for them, but in the video they seem like they could hold some weight. Could also have to do with the chocolate used.
• My dark chocolate ganache is not anywhere as liquid as the one in the video, and from the others I've done with around the same measurements, they never were, so I'm not sure if the measurements there are correct or if it has to do with the %, I've used 60-70% in all the dark chocolate ganaches I've made.

Regarding the other batters (brownie and sponge):

• I've overbaked the brownie batter and it burnt quite a bit, I left it for 20 minutes because I didn't think it through, as the recipe is for a whole cheesecake and therefore won't require anywhere near as much time (nor temperature) to cook it. It became quite dense / hard and had to remove quite a bit of it.
• I've probably overmixed the sponge cake batter? It became denser than I thought it would, I tried not overmixing but I think this sponge cake was softer the other time I've made it.

So overall it's a bit of a failure, but that's part of it.

Hi. This is kind of a failed five layer chocolate cake.

The original recipe would be this one: https://www.instagram.com/reels/DZXhDFtsshU/

I then decided to, between each layer, add the following cakes (without the cheesecake / mousse part):

• https://scientificallysweet.com/brownie-chocolate-basque-cheesecake/ (brownie batter, bottom)
• https://bakewithzoha.com/chocolate-mousse-cake/ (sponge, top)

I baked them separately and then added them between layers.

I don't know if the measurements in the video are wrong or I've done something different but:

• The cookies were not enough to reach the top, should've probably added more (might be because they're different cookies).
• The white and milk chocolate don't seem to solidify as much as in the video, might be because I've added a cake layer in between and the weight is too much for them, but in the video they seem like they could hold some weight. Could also have to do with the chocolate used.
• My dark chocolate ganache is not anywhere as liquid as the one in the video, and from the others I've done with around the same measurements, they never were, so I'm not sure if the measurements there are correct or if it has to do with the %, I've used 60-70% in all the dark chocolate ganaches I've made.

Regarding the other batters (brownie and sponge):

• I've overbaked the brownie batter and it burnt quite a bit, I left it for 20 minutes because I didn't think it through, as the recipe is for a whole cheesecake and therefore won't require anywhere near as much time (nor temperature) to cook it. It became quite dense / hard and had to remove quite a bit of it.
• I've probably overmixed the sponge cake batter? It became denser than I thought it would, I tried not overmixing but I think this sponge cake was softer the other time I've made it.

So overall it's a bit of a failure, but that's part of it.

Hi. This is kind of a failed five layer chocolate cake.

The original recipe would be this one: https://www.instagram.com/reels/DZXhDFtsshU/

I then decided to, between each layer, add the following cakes (without the cheesecake / mousse part):

• https://scientificallysweet.com/brownie-chocolate-basque-cheesecake/ (brownie batter, bottom)
• https://bakewithzoha.com/chocolate-mousse-cake/ (sponge, top)

I baked them separately and then added them between layers.

I don't know if the measurements in the video are wrong or I've done something different but:

• The cookies were not enough to reach the top, should've probably added more (might be because they're different cookies).
• The white and milk chocolate don't seem to solidify as much as in the video, might be because I've added a cake layer in between and the weight is too much for them, but in the video they seem like they could hold some weight. Could also have to do with the chocolate used.
• My dark chocolate ganache is not anywhere as liquid as the one in the video, and from the others I've done with around the same measurements, they never were, so I'm not sure if the measurements there are correct or if it has to do with the %, I've used 60-70% in all the dark chocolate ganaches I've made.

Regarding the other batters (brownie and sponge):

• I've overbaked the brownie batter and it burnt quite a bit, I left it for 20 minutes because I didn't think it through, as the recipe is for a whole cheesecake and therefore won't require anywhere near as much time (nor temperature) to cook it. It became quite dense / hard and had to remove quite a bit of it.
• I've probably overmixed the sponge cake batter? It became denser than I thought it would, I tried not overmixing but I think this sponge cake was softer the other time I've made it.

So overall it's a bit of a failure, but that's part of it.

Hi. This is kind of a failed five layer chocolate cake.

The original recipe would be this one: https://www.instagram.com/reels/DZXhDFtsshU/

I then decided to, between each layer, add the following cakes (without the cheesecake / mousse part):

• https://scientificallysweet.com/brownie-chocolate-basque-cheesecake/ (brownie batter, bottom)
• https://bakewithzoha.com/chocolate-mousse-cake/ (sponge, top)

I baked them separately and then added them between layers.

I don't know if the measurements in the video are wrong or I've done something different but:

• The cookies were not enough to reach the top, should've probably added more (might be because they're different cookies).
• The white and milk chocolate don't seem to solidify as much as in the video, might be because I've added a cake layer in between and the weight is too much for them, but in the video they seem like they could hold some weight. Could also have to do with the chocolate used.
• My dark chocolate ganache is not anywhere as liquid as the one in the video, and from the others I've done with around the same measurements, they never were, so I'm not sure if the measurements there are correct or if it has to do with the %, I've used 60-70% in all the dark chocolate ganaches I've made.

Regarding the other batters (brownie and sponge):

• I've overbaked the brownie batter and it burnt quite a bit, I left it for 20 minutes because I didn't think it through, as the recipe is for a whole cheesecake and therefore won't require anywhere near as much time (nor temperature) to cook it. It became quite dense / hard and had to remove quite a bit of it.
• I've probably overmixed the sponge cake batter? It became denser than I thought it would, I tried not overmixing but I think this sponge cake was softer the other time I've made it.

So overall it's a bit of a failure, but that's part of it.

Hi! I'm trying to find an eggless cheesecake recipe to take to my last day of work, as one of my co-workers has an egg allergy, and I have decided to try an eggless (baked) oreo cheesecake.

I was trying to go for Basque but I assume because of there being no eggs and potentially me adding 2 extra minutes it didn't end up like I wanted it to. I also ended up making too much ganache accidentally and it's overflowing the cake so I can't properly see how the center turned out, but the cheesecake isn't firm.

This is a recipe I've "created" by searching around and seeing what people tend to add in their recipes. I wish it was creamier though, but one day I might try it with eggs to see if it solves the problem. This is currently my 4th cheesecake and my 7th cake. The texture is a bit like the no-bake ones but the flavor is a bit different. The recipe is probably bad but here it is:

The Recipe

Cookie Crust

• 16 Grounded Oreos
• ~2 Tablespoons of melted Butter (didn't weight, kinda just spooned it)

Batter

• 500 g cream cheese
• 120 g condensed milk
• 180 ml heavy cream
• 100 g yogurt or sour cream or creme fraiche (I've used creme fraiche, not sure if we have sour cream over here in Portugal)
• 16 g cornstarch (+ ~20 ml heavy cream if you want)
• 50 sugar
• 16 crushed Oreos
• Vanilla (I've used aroma)
• Pinch of salt (I don't know, throw it kinda random, but a little amount only)

Ganache

Initially I was going with the 100g heavy cream 100ml dark chocolate, but I found oreo milka chocolate and went with it instead. However, I forgot that 100g of that isn't really 100g of chocolate and because it isn't dark I added more heavy cream. It likely ended up being ~180g heavy cream and 200g+ of oreo milk chocolate + maybe 100g of 52% cocoa chocolate? I'm not sure. I didn't count it, I just poured more chocolate until it thickened up to the consistency I wanted.

Steps

1. Pre-Heat the oven to 220c
2. Grind 16 Oreos
3. Melt 2tbsp of butter
4. Mix the butter with the oreos (I've used a spatula) until it's well combined / looks like wet sand (?) and then pour it on the springform pan (I put it with parchment paper before this, ~20cm / ~8 inch) and form a base at the bottom (if you want side crust you probably should add more oreos like 20/25 I think)
5. All ingredients from here on will be at room temperature
6. Mix cream cheese until smooth (I've started on low and then moved on to medium using those electrical hand mixers)
7. Add the pinch of salt and gradually add the sugar while mixing (low to medium)
8. Add half of the oreo mix and then gradually add the condensed milk, mixing it on low
9. Add sour cream (in this case I've used creme fraiche) and vanilla and mix it on low until combined, no need for a lot of mixing, likely <30s
10. Make a heavy cream / cornstarch slurry (I screwed up this one as the heavy cream I poured wasn't very liquidy so it was lumpy at the end, probably don't really need this and can just throw the cornstarch) and pour it, mix on low until incorporated
11. Add the other half of the oreo filling and the heavy cream and mix on low until combined, likely <30s
12. Grind 6 oreos, and crush / finely crush (different sizes is probably better) the other 10 and add them to the batter, folding them with a spatula until combined, no need to overmix as I think it will be adding air (I don't know I'm not a professional)
13. Pour the batter into the springform pan and tap it on the table afterwards to remove some air bubblies
14. Put it on the oven for 220c ~25mins (I've added 2 extra minutes because it was still jiggly at the edges but I don't think I should've done that, probably take it off when the top is dark brown, the edges are pregnant and the center jiggles as a whole)
15. Leave to cool at room temp for 45mins-1hour (outside the oven)
16. Put in the fridge overnight
17. Heat 100ml heavy cream (until bubbles on the edges) and pour over 100g dark chocolate, wait for 5 mins (cover it?) and then mix with spatula, let it cool down a bit and pour over the cake (mine had way more than 100ml, which no1 complained because who complains about chocolate)
18. Grind 3-4 oreos, I poured it in a circle at the edge and then the remains (rip) spread at the center
19. Cut (slices / 2) oreos in half and put them close to the start of the clice
20. Crush 2-4 oreos and pour the crushed oreos around the cake and in the center (I put them mostly between and around the halfs and some at the center)
21. Heat the knife with some water, dry it, cut it (the cake) and enjoy

If you have any ideas on how to make it more basque like without eggs please tell me so.

Hi! I'm trying to find an eggless cheesecake recipe to take to my last day of work, as one of my co-workers has an egg allergy, and I have decided to try an eggless (baked) oreo cheesecake.

I was trying to go for Basque but I assume because of there being no eggs and potentially me adding 2 extra minutes it didn't end up like I wanted it to. I also ended up making too much ganache accidentally and it's overflowing the cake so I can't properly see how the center turned out, but the cheesecake isn't firm.

This is a recipe I've "created" by searching around and seeing what people tend to add in their recipes. I wish it was creamier though, but one day I might try it with eggs to see if it solves the problem. This is currently my 4th cheesecake and my 7th cake. The texture is a bit like the no-bake ones but the flavor is a bit different. The recipe is probably bad but here it is:

The Recipe

Cookie Crust

• 16 Grounded Oreos
• ~2 Tablespoons of melted Butter (didn't weight, kinda just spooned it)

Batter

• 500 g cream cheese
• 120 g condensed milk
• 180 ml heavy cream
• 100 g yogurt or sour cream or creme fraiche (I've used creme fraiche, not sure if we have sour cream over here in Portugal)
• 16 g cornstarch (+ ~20 ml heavy cream if you want)
• 50 sugar
• 16 crushed Oreos
• Vanilla (I've used aroma)
• Pinch of salt (I don't know, throw it kinda random, but a little amount only)

Ganache

Initially I was going with the 100g heavy cream 100ml dark chocolate, but I found oreo milka chocolate and went with it instead. However, I forgot that 100g of that isn't really 100g of chocolate and because it isn't dark I added more heavy cream. It likely ended up being ~180g heavy cream and 200g+ of oreo milk chocolate + maybe 100g of 52% cocoa chocolate? I'm not sure. I didn't count it, I just poured more chocolate until it thickened up to the consistency I wanted.

Steps

1. Pre-Heat the oven to 220c
2. Grind 16 Oreos
3. Melt 2tbsp of butter
4. Mix the butter with the oreos (I've used a spatula) until it's well combined / looks like wet sand (?) and then pour it on the springform pan (I put it with parchment paper before this, ~20cm / ~8 inch) and form a base at the bottom (if you want side crust you probably should add more oreos like 20/25 I think)
5. All ingredients from here on will be at room temperature
6. Mix cream cheese until smooth (I've started on low and then moved on to medium using those electrical hand mixers)
7. Add the pinch of salt and gradually add the sugar while mixing (low to medium)
8. Add half of the oreo mix and then gradually add the condensed milk, mixing it on low
9. Add sour cream (in this case I've used creme fraiche) and vanilla and mix it on low until combined, no need for a lot of mixing, likely <30s
10. Make a heavy cream / cornstarch slurry (I screwed up this one as the heavy cream I poured wasn't very liquidy so it was lumpy at the end, probably don't really need this and can just throw the cornstarch) and pour it, mix on low until incorporated
11. Add the other half of the oreo filling and the heavy cream and mix on low until combined, likely <30s
12. Grind 6 oreos, and crush / finely crush (different sizes is probably better) the other 10 and add them to the batter, folding them with a spatula until combined, no need to overmix as I think it will be adding air (I don't know I'm not a professional)
13. Pour the batter into the springform pan and tap it on the table afterwards to remove some air bubblies
14. Put it on the oven for 220c ~25mins (I've added 2 extra minutes because it was still jiggly at the edges but I don't think I should've done that, probably take it off when the top is dark brown, the edges are pregnant and the center jiggles as a whole)
15. Leave to cool at room temp for 45mins-1hour (outside the oven)
16. Put in the fridge overnight
17. Heat 100ml heavy cream (until bubbles on the edges) and pour over 100g dark chocolate, wait for 5 mins (cover it?) and then mix with spatula, let it cool down a bit and pour over the cake (mine had way more than 100ml, which no1 complained because who complains about chocolate)
18. Grind 3-4 oreos, I poured it in a circle at the edge and then the remains (rip) spread at the center
19. Cut (slices / 2) oreos in half and put them close to the start of the clice
20. Crush 2-4 oreos and pour the crushed oreos around the cake and in the center (I put them mostly between and around the halfs and some at the center)
21. Heat the knife with some water, dry it, cut it (the cake) and enjoy

If you have any ideas on how to make it more basque like without eggs please tell me so.

Hi! I'm trying to find an eggless cheesecake recipe to take to my last day of work, as one of my co-workers has an egg allergy, and I have decided to try an eggless (baked) oreo cheesecake.

I was trying to go for Basque but I assume because of there being no eggs and potentially me adding 2 extra minutes it didn't end up like I wanted it to. I also ended up making too much ganache accidentally and it's overflowing the cake so I can't properly see how the center turned out, but the cheesecake isn't firm.

This is a recipe I've "created" by searching around and seeing what people tend to add in their recipes. I wish it was creamier though, but one day I might try it with eggs to see if it solves the problem. This is currently my 4th cheesecake and my 7th cake. The texture is a bit like the no-bake ones but the flavor is a bit different. The recipe is probably bad but here it is:

The Recipe

Cookie Crust

• 16 Grounded Oreos
• ~2 Tablespoons of melted Butter (didn't weight, kinda just spooned it)

Batter

• 500 g cream cheese
• 120 g condensed milk
• 180 ml heavy cream
• 100 g yogurt or sour cream or creme fraiche (I've used creme fraiche, not sure if we have sour cream over here in Portugal)
• 16 g cornstarch (+ ~20 ml heavy cream if you want)
• 50 sugar
• 16 crushed Oreos
• Vanilla (I've used aroma)
• Pinch of salt (I don't know, throw it kinda random, but a little amount only)

Ganache

Initially I was going with the 100g heavy cream 100ml dark chocolate, but I found oreo milka chocolate and went with it instead. However, I forgot that 100g of that isn't really 100g of chocolate and because it isn't dark I added more heavy cream. It likely ended up being ~180g heavy cream and 200g+ of oreo milk chocolate + maybe 100g of 52% cocoa chocolate? I'm not sure. I didn't count it, I just poured more chocolate until it thickened up to the consistency I wanted.

Steps

1. Pre-Heat the oven to 220c
2. Grind 16 Oreos
3. Melt 2tbsp of butter
4. Mix the butter with the oreos (I've used a spatula) until it's well combined / looks like wet sand (?) and then pour it on the springform pan (I put it with parchment paper before this, ~20cm / ~8 inch) and form a base at the bottom (if you want side crust you probably should add more oreos like 20/25 I think)
5. All ingredients from here on will be at room temperature
6. Mix cream cheese until smooth (I've started on low and then moved on to medium using those electrical hand mixers)
7. Add the pinch of salt and gradually add the sugar while mixing (low to medium)
8. Add half of the oreo mix and then gradually add the condensed milk, mixing it on low
9. Add sour cream (in this case I've used creme fraiche) and vanilla and mix it on low until combined, no need for a lot of mixing, likely <30s
10. Make a heavy cream / cornstarch slurry (I screwed up this one as the heavy cream I poured wasn't very liquidy so it was lumpy at the end, probably don't really need this and can just throw the cornstarch) and pour it, mix on low until incorporated
11. Add the other half of the oreo filling and the heavy cream and mix on low until combined, likely <30s
12. Grind 6 oreos, and crush / finely crush (different sizes is probably better) the other 10 and add them to the batter, folding them with a spatula until combined, no need to overmix as I think it will be adding air (I don't know I'm not a professional)
13. Pour the batter into the springform pan and tap it on the table afterwards to remove some air bubblies
14. Put it on the oven for 220c ~25mins (I've added 2 extra minutes because it was still jiggly at the edges but I don't think I should've done that, probably take it off when the top is dark brown, the edges are pregnant and the center jiggles as a whole)
15. Leave to cool at room temp for 45mins-1hour (outside the oven)
16. Put in the fridge overnight
17. Heat 100ml heavy cream (until bubbles on the edges) and pour over 100g dark chocolate, wait for 5 mins (cover it?) and then mix with spatula, let it cool down a bit and pour over the cake (mine had way more than 100ml, which no1 complained because who complains about chocolate)
18. Grind 3-4 oreos, I poured it in a circle at the edge and then the remains (rip) spread at the center
19. Cut (slices / 2) oreos in half and put them close to the start of the clice
20. Crush 2-4 oreos and pour the crushed oreos around the cake and in the center (I put them mostly between and around the halfs and some at the center)
21. Heat the knife with some water, dry it, cut it (the cake) and enjoy

If you have any ideas on how to make it more basque like without eggs please tell me so.

Hi! I'm trying to find an eggless cheesecake recipe to take to my last day of work, as one of my co-workers has an egg allergy, and I have decided to try an eggless (baked) oreo cheesecake.

I was trying to go for Basque but I assume because of there being no eggs and potentially me adding 2 extra minutes it didn't end up like I wanted it to. I also ended up making too much ganache accidentally and it's overflowing the cake so I can't properly see how the center turned out, but the cheesecake isn't firm.

This is a recipe I've "created" by searching around and seeing what people tend to add in their recipes. I wish it was creamier though, but one day I might try it with eggs to see if it solves the problem. This is currently my 4th cheesecake and my 7th cake. The texture is a bit like the no-bake ones but the flavor is a bit different. The recipe is probably bad but here it is:

The Recipe

Cookie Crust

• 16 Grounded Oreos
• ~2 Tablespoons of melted Butter (didn't weight, kinda just spooned it)

Batter

• 500 g cream cheese
• 120 g condensed milk
• 180 ml heavy cream
• 100 g yogurt or sour cream or creme fraiche (I've used creme fraiche, not sure if we have sour cream over here in Portugal)
• 16 g cornstarch (+ ~20 ml heavy cream if you want)
• 50 sugar
• 16 crushed Oreos
• Vanilla (I've used aroma)
• Pinch of salt (I don't know, throw it kinda random, but a little amount only)

Ganache

Initially I was going with the 100g heavy cream 100ml dark chocolate, but I found oreo milka chocolate and went with it instead. However, I forgot that 100g of that isn't really 100g of chocolate and because it isn't dark I added more heavy cream. It likely ended up being ~180g heavy cream and 200g+ of oreo milk chocolate + maybe 100g of 52% cocoa chocolate? I'm not sure. I didn't count it, I just poured more chocolate until it thickened up to the consistency I wanted.

Steps

1. Pre-Heat the oven to 220c
2. Grind 16 Oreos
3. Melt 2tbsp of butter
4. Mix the butter with the oreos (I've used a spatula) until it's well combined / looks like wet sand (?) and then pour it on the springform pan (I put it with parchment paper before this, ~20cm / ~8 inch) and form a base at the bottom (if you want side crust you probably should add more oreos like 20/25 I think)
5. All ingredients from here on will be at room temperature
6. Mix cream cheese until smooth (I've started on low and then moved on to medium using those electrical hand mixers)
7. Add the pinch of salt and gradually add the sugar while mixing (low to medium)
8. Add half of the oreo mix and then gradually add the condensed milk, mixing it on low
9. Add sour cream (in this case I've used creme fraiche) and vanilla and mix it on low until combined, no need for a lot of mixing, likely <30s
10. Make a heavy cream / cornstarch slurry (I screwed up this one as the heavy cream I poured wasn't very liquidy so it was lumpy at the end, probably don't really need this and can just throw the cornstarch) and pour it, mix on low until incorporated
11. Add the other half of the oreo filling and the heavy cream and mix on low until combined, likely <30s
12. Grind 6 oreos, and crush / finely crush (different sizes is probably better) the other 10 and add them to the batter, folding them with a spatula until combined, no need to overmix as I think it will be adding air (I don't know I'm not a professional)
13. Pour the batter into the springform pan and tap it on the table afterwards to remove some air bubblies
14. Put it on the oven for 220c ~25mins (I've added 2 extra minutes because it was still jiggly at the edges but I don't think I should've done that, probably take it off when the top is dark brown, the edges are pregnant and the center jiggles as a whole)
15. Leave to cool at room temp for 45mins-1hour (outside the oven)
16. Put in the fridge overnight
17. Heat 100ml heavy cream (until bubbles on the edges) and pour over 100g dark chocolate, wait for 5 mins (cover it?) and then mix with spatula, let it cool down a bit and pour over the cake (mine had way more than 100ml, which no1 complained because who complains about chocolate)
18. Grind 3-4 oreos, I poured it in a circle at the edge and then the remains (rip) spread at the center
19. Cut (slices / 2) oreos in half and put them close to the start of the clice
20. Crush 2-4 oreos and pour the crushed oreos around the cake and in the center (I put them mostly between and around the halfs and some at the center)
21. Heat the knife with some water, dry it, cut it (the cake) and enjoy

If you have any ideas on how to make it more basque like without eggs please tell me so.

Hi! I'm trying to find an eggless cheesecake recipe to take to my last day of work, as one of my co-workers has an egg allergy, and I have decided to try an eggless (baked) oreo cheesecake.

I was trying to go for Basque but I assume because of there being no eggs and potentially me adding 2 extra minutes it didn't end up like I wanted it to. I also ended up making too much ganache accidentally and it's overflowing the cake so I can't properly see how the center turned out, but the cheesecake isn't firm.

This is a recipe I've "created" by searching around and seeing what people tend to add in their recipes. I wish it was creamier though, but one day I might try it with eggs to see if it solves the problem. This is currently my 4th cheesecake and my 7th cake. The texture is a bit like the no-bake ones but the flavor is a bit different. The recipe is probably bad but here it is:

The Recipe

Cookie Crust

• 16 Grounded Oreos
• ~2 Tablespoons of melted Butter (didn't weight, kinda just spooned it)

Batter

• 500 g cream cheese
• 120 g condensed milk
• 180 ml heavy cream
• 100 g yogurt or sour cream or creme fraiche (I've used creme fraiche, not sure if we have sour cream over here in Portugal)
• 16 g cornstarch (+ ~20 ml heavy cream if you want)
• 50 sugar
• 16 crushed Oreos
• Vanilla (I've used aroma)
• Pinch of salt (I don't know, throw it kinda random, but a little amount only)

Ganache

Initially I was going with the 100g heavy cream 100ml dark chocolate, but I found oreo milka chocolate and went with it instead. However, I forgot that 100g of that isn't really 100g of chocolate and because it isn't dark I added more heavy cream. It likely ended up being ~180g heavy cream and 200g+ of oreo milk chocolate + maybe 100g of 52% cocoa chocolate? I'm not sure. I didn't count it, I just poured more chocolate until it thickened up to the consistency I wanted.

Steps

1. Pre-Heat the oven to 220c
2. Grind 16 Oreos
3. Melt 2tbsp of butter
4. Mix the butter with the oreos (I've used a spatula) until it's well combined / looks like wet sand (?) and then pour it on the springform pan (I put it with parchment paper before this, ~20cm / ~8 inch) and form a base at the bottom (if you want side crust you probably should add more oreos like 20/25 I think)
5. All ingredients from here on will be at room temperature
6. Mix cream cheese until smooth (I've started on low and then moved on to medium using those electrical hand mixers)
7. Add the pinch of salt and gradually add the sugar while mixing (low to medium)
8. Add half of the oreo mix and then gradually add the condensed milk, mixing it on low
9. Add sour cream (in this case I've used creme fraiche) and vanilla and mix it on low until combined, no need for a lot of mixing, likely <30s
10. Make a heavy cream / cornstarch slurry (I screwed up this one as the heavy cream I poured wasn't very liquidy so it was lumpy at the end, probably don't really need this and can just throw the cornstarch) and pour it, mix on low until incorporated
11. Add the other half of the oreo filling and the heavy cream and mix on low until combined, likely <30s
12. Grind 6 oreos, and crush / finely crush (different sizes is probably better) the other 10 and add them to the batter, folding them with a spatula until combined, no need to overmix as I think it will be adding air (I don't know I'm not a professional)
13. Pour the batter into the springform pan and tap it on the table afterwards to remove some air bubblies
14. Put it on the oven for 220c ~25mins (I've added 2 extra minutes because it was still jiggly at the edges but I don't think I should've done that, probably take it off when the top is dark brown, the edges are pregnant and the center jiggles as a whole)
15. Leave to cool at room temp for 45mins-1hour (outside the oven)
16. Put in the fridge overnight
17. Heat 100ml heavy cream (until bubbles on the edges) and pour over 100g dark chocolate, wait for 5 mins (cover it?) and then mix with spatula, let it cool down a bit and pour over the cake (mine had way more than 100ml, which no1 complained because who complains about chocolate)
18. Grind 3-4 oreos, I poured it in a circle at the edge and then the remains (rip) spread at the center
19. Cut (slices / 2) oreos in half and put them close to the start of the clice
20. Crush 2-4 oreos and pour the crushed oreos around the cake and in the center (I put them mostly between and around the halfs and some at the center)
21. Heat the knife with some water, dry it, cut it (the cake) and enjoy

If you have any ideas on how to make it more basque like without eggs please tell me so.

Hi! I'm trying to find an eggless cheesecake recipe to take to my last day of work, as one of my co-workers has an egg allergy, and I have decided to try an eggless (baked) oreo cheesecake.

I was trying to go for Basque but I assume because of there being no eggs and potentially me adding 2 extra minutes it didn't end up like I wanted it to. I also ended up making too much ganache accidentally and it's overflowing the cake so I can't properly see how the center turned out, but the cheesecake isn't firm.

This is a recipe I've "created" by searching around and seeing what people tend to add in their recipes. I wish it was creamier though, but one day I might try it with eggs to see if it solves the problem. This is currently my 4th cheesecake and my 7th cake. The texture is a bit like the no-bake ones but the flavor is a bit different. The recipe is probably bad but here it is:

The Recipe

Cookie Crust

• 16 Grounded Oreos
• ~2 Tablespoons of melted Butter (didn't weight, kinda just spooned it)

Batter

• 500 g cream cheese
• 120 g condensed milk
• 180 ml heavy cream
• 100 g yogurt or sour cream or creme fraiche (I've used creme fraiche, not sure if we have sour cream over here in Portugal)
• 16 g cornstarch (+ ~20 ml heavy cream if you want)
• 50 sugar
• 16 crushed Oreos
• Vanilla (I've used aroma)
• Pinch of salt (I don't know, throw it kinda random, but a little amount only)

Ganache

Initially I was going with the 100g heavy cream 100ml dark chocolate, but I found oreo milka chocolate and went with it instead. However, I forgot that 100g of that isn't really 100g of chocolate and because it isn't dark I added more heavy cream. It likely ended up being ~180g heavy cream and 200g+ of oreo milk chocolate + maybe 100g of 52% cocoa chocolate? I'm not sure. I didn't count it, I just poured more chocolate until it thickened up to the consistency I wanted.

Steps

1. Pre-Heat the oven to 220c
2. Grind 16 Oreos
3. Melt 2tbsp of butter
4. Mix the butter with the oreos (I've used a spatula) until it's well combined / looks like wet sand (?) and then pour it on the springform pan (I put it with parchment paper before this, ~20cm / ~8 inch) and form a base at the bottom (if you want side crust you probably should add more oreos like 20/25 I think)
5. All ingredients from here on will be at room temperature
6. Mix cream cheese until smooth (I've started on low and then moved on to medium using those electrical hand mixers)
7. Add the pinch of salt and gradually add the sugar while mixing (low to medium)
8. Add half of the oreo mix and then gradually add the condensed milk, mixing it on low
9. Add sour cream (in this case I've used creme fraiche) and vanilla and mix it on low until combined, no need for a lot of mixing, likely <30s
10. Make a heavy cream / cornstarch slurry (I screwed up this one as the heavy cream I poured wasn't very liquidy so it was lumpy at the end, probably don't really need this and can just throw the cornstarch) and pour it, mix on low until incorporated
11. Add the other half of the oreo filling and the heavy cream and mix on low until combined, likely <30s
12. Grind 6 oreos, and crush / finely crush (different sizes is probably better) the other 10 and add them to the batter, folding them with a spatula until combined, no need to overmix as I think it will be adding air (I don't know I'm not a professional)
13. Pour the batter into the springform pan and tap it on the table afterwards to remove some air bubblies
14. Put it on the oven for 220c ~25mins (I've added 2 extra minutes because it was still jiggly at the edges but I don't think I should've done that, probably take it off when the top is dark brown, the edges are pregnant and the center jiggles as a whole)
15. Leave to cool at room temp for 45mins-1hour (outside the oven)
16. Put in the fridge overnight
17. Heat 100ml heavy cream (until bubbles on the edges) and pour over 100g dark chocolate, wait for 5 mins (cover it?) and then mix with spatula, let it cool down a bit and pour over the cake (mine had way more than 100ml, which no1 complained because who complains about chocolate)
18. Grind 3-4 oreos, I poured it in a circle at the edge and then the remains (rip) spread at the center
19. Cut (slices / 2) oreos in half and put them close to the start of the clice
20. Crush 2-4 oreos and pour the crushed oreos around the cake and in the center (I put them mostly between and around the halfs and some at the center)
21. Heat the knife with some water, dry it, cut it (the cake) and enjoy

If you have any ideas on how to make it more basque-like without eggs please tell me so.

Hi! I wanted to make a eggless cheesecake so for my third cheesecake (and I believe now my sixth cake) I made a chocolate one (5 of the cakes are chocolate cakes but can you blame me)!

The recipe is https://thebananadiaries.com/vegan-chocolate-basque-cheesecake/

I didn't make it vegan as I just needed it to be eggless, so I used normal non-vegan ingredients, therefore results may vary from the recipe.

I also had a fail, as can be seen towards the end, where I overfilled and didn't add parchment paper, as well as the tray was tilted and I didn't noticed until after ~55 minutes in the oven (I did notice the overflowing being more towards one side, but I just assumed that's how it worked).

Maybe because of all this, it didn't turn out as basque as I'd wish (the baking time seems to be the same as a non-basque so maybe that's also part of it).

I added the extra toppings of chocolate ganache, chocolate whipped cream (heavy cream, cocoa powder, sugar and vanilla aroma) as well as shaved and chopped chocolate.

The crack you see in the front was caused when trying to remove the slice, as part of it stayed in the plate with the rest of the cake and I just tried putting it back.

Hi! I wanted to make a eggless cheesecake so for my third cheesecake (and I believe now my sixth cake) I made a chocolate one (5 of the cakes are chocolate cakes but can you blame me)!

The recipe is https://thebananadiaries.com/vegan-chocolate-basque-cheesecake/

I didn't make it vegan as I just needed it to be eggless, so I used normal non-vegan ingredients, therefore results may vary from the recipe.

I also had a fail, as can be seen towards the end, where I overfilled and didn't add parchment paper, as well as the tray was tilted and I didn't noticed until after ~55 minutes in the oven (I did notice the overflowing being more towards one side, but I just assumed that's how it worked).

Maybe because of all this, it didn't turn out as basque as I'd wish (the baking time seems to be the same as a non-basque so maybe that's also part of it).

I added the extra toppings of chocolate ganache, chocolate whipped cream (heavy cream, cocoa powder, sugar and vanilla aroma) as well as shaved and chopped chocolate.

The crack you see in the front was caused when trying to remove the slice, as part of it stayed in the plate with the rest of the cake and I just tried putting it back.

Hi! I wanted to make a eggless cheesecake so for my third cheesecake (and I believe now my sixth cake) I made a chocolate one (5 of the cakes are chocolate cakes but can you blame me)!

The recipe is https://thebananadiaries.com/vegan-chocolate-basque-cheesecake/

I didn't make it vegan as I just needed it to be eggless, so I used normal non-vegan ingredients, therefore results may vary from the recipe.

I also had a fail, as can be seen towards the end, where I overfilled and didn't add parchment paper, as well as the tray was tilted and I didn't noticed until after ~55 minutes in the oven (I did notice the overflowing being more towards one side, but I just assumed that's how it worked).

Maybe because of all this, it didn't turn out as basque as I'd wish (the baking time seems to be the same as a non-basque so maybe that's also part of it).

I added the extra toppings of chocolate ganache, chocolate whipped cream (heavy cream, cocoa powder, sugar and vanilla aroma) as well as shaved and chopped chocolate.

The crack you see in the front was caused when trying to remove the slice, as part of it stayed in the plate with the rest of the cake and I just tried putting it back.

Hi! I wanted to make a eggless cheesecake so for my third cheesecake (and I believe now my sixth cake) I made a chocolate one (5 of the cakes are chocolate cakes but can you blame me)!

The recipe is https://thebananadiaries.com/vegan-chocolate-basque-cheesecake/

I didn't make it vegan as I just needed it to be eggless, so I used normal non-vegan ingredients, therefore results may vary from the recipe.

I also had a fail, as can be seen towards the end, where I overfilled and didn't add parchment paper, as well as the tray was tilted and I didn't noticed until after ~55 minutes in the oven (I did notice the overflowing being more towards one side, but I just assumed that's how it worked).

Maybe because of all this, it didn't turn out as basque as I'd wish (the baking time seems to be the same as a non-basque so maybe that's also part of it).

I added the extra toppings of chocolate ganache, chocolate whipped cream (heavy cream, cocoa powder, sugar and vanilla aroma) as well as shaved and chopped chocolate.

The crack you see in the front was caused when trying to remove the slice, as part of it stayed in the plate with the rest of the cake and I just tried putting it back.

Hi! I wanted to make a eggless cheesecake so for my third cheesecake (and I believe now my sixth cake) I made a chocolate one (5 of the cakes are chocolate cakes but can you blame me)!

The recipe is https://thebananadiaries.com/vegan-chocolate-basque-cheesecake/

I didn't make it vegan as I just needed it to be eggless, so I used normal non-vegan ingredients, therefore results may vary from the recipe.

I also had a fail, as can be seen towards the end, where I overfilled and didn't add parchment paper, as well as the tray was tilted and I didn't noticed until after ~55 minutes in the oven (I did notice the overflowing being more towards one side, but I just assumed that's how it worked).

Maybe because of all this, it didn't turn out as basque as I'd wish (the baking time seems to be the same as a non-basque so maybe that's also part of it).

I added the extra toppings of chocolate ganache, chocolate whipped cream (heavy cream, cocoa powder, sugar and vanilla aroma) as well as shaved and chopped chocolate.

The crack you see in the front was caused when trying to remove the slice, as part of it stayed in the plate with the rest of the cake and I just tried putting it back.

Hi! I wanted to make a eggless cheesecake so for my third cheesecake (and I believe now my sixth cake) I made a chocolate one (5 of the cakes are chocolate cakes but can you blame me)!

The recipe is https://thebananadiaries.com/vegan-chocolate-basque-cheesecake/

I didn't make it vegan as I just needed it to be eggless, so I used normal non-vegan ingredients, therefore results may vary from the recipe.

I also had a fail, as can be seen towards the end, where I overfilled and didn't add parchment paper, as well as the tray was tilted and I didn't noticed until after ~55 minutes in the oven (I did notice the overflowing being more towards one side, but I just assumed that's how it worked).

Maybe because of all this, it didn't turn out as basque as I'd wish (the baking time seems to be the same as a non-basque so maybe that's also part of it).

I added the extra toppings of chocolate ganache, chocolate whipped cream (heavy cream, cocoa powder, sugar and vanilla aroma) as well as shaved and chopped chocolate.

The crack you see in the front was caused when trying to remove the slice, as part of it stayed in the plate with the rest of the cake and I just tried putting it back.

Hi! This is my second ever cheesecake and currently my fifth cake!

I'm not sure if basque cheesecake is supposed to be a bit creamier than this but it's still quite creamy!

I found the recipe on google, unfortunately there's no video so it was a bit harder for me to follow due to my experience but still quite doable, I also forgot to add the salt to the brownie batter because it didn't say it in the steps (and might've added a little bit more salt than I should've to the chocolate batter, but my parents said that it didn't feel like I did): https://emsfoodiefix.com/chocolate-brownie-basque-cheesecake/

Hi! This is my second ever cheesecake and currently my fifth cake!

I'm not sure if basque cheesecake is supposed to be a bit creamier than this but it's still quite creamy!

I found the recipe on google, unfortunately there's no video so it was a bit harder for me to follow due to my experience but still quite doable, I also forgot to add the salt to the brownie batter because it didn't say it in the steps (and might've added a little bit more salt than I should've to the chocolate batter, but my parents said that it didn't feel like I did): https://emsfoodiefix.com/chocolate-brownie-basque-cheesecake/

Hi! This is my second ever cheesecake and currently my fifth cake!

I'm not sure if basque cheesecake is supposed to be a bit creamier than this but it's still quite creamy!

Both my first and second cheesecakes seem to have gotten some cracks on the edges, I'm not entirely sure how normal that is or what is the exact cause. Can it be too much mixing? Or perhaps cooking for too long? Too hot? I've followed the recipe time and degrees but.

I found the recipe on google, unfortunately there's no video so it was a bit harder for me to follow due to my experience but still quite doable, I also forgot to add the salt to the brownie batter because it didn't say it in the steps (and might've added a little bit more salt than I should've to the chocolate batter, but my parents said that it didn't feel like I did): https://emsfoodiefix.com/chocolate-brownie-basque-cheesecake/

Hi! This is my second cheesecake (the first being a chocolate cheesecake) and currently my fifth cake!

I found the recipe on google: https://emsfoodiefix.com/chocolate-brownie-basque-cheesecake/

I forgot to add salt to the brownie layer as the steps forgot to mention it, but the ingredient list states salt.