Two weeks ago when I was in Perth I went out for lunch to The Royal, and Chris and Nick ordered the Oreo chocolate cake (...for dessert, not for their mains), and it was a solid chocolate cake with some sort of cream filling and a chocolate ganache, with an Oreo perched on top. Neither of them managed to finish these monstrosities, and I started pondering vegan takes on this. And then earlier this week Lisa tweeted a picture of a vegan Oreo cheesecake, and I started thinking about that. So I've had Oreos on the mind recently (I started dropping hints at Cupcake Central, and there's talk that they'll make a vegan cookies and cream).
So I decided to give something a go, and here's what happened. All the recipes, vegan and non-vegan, suggested using one pack of Oreos for the base. This was a giant lie, and also had me fretting around the internet about what I should do with the filling (most common solution: eat it; surprisingly not the solution with which I went). I managed to crack my favourite mixing bowl (never mind that it's at least five years old, plastic, and cost five bucks from Crazy Clarks). I spilt sugar all over the kitchen. I finally wrestled the cake in to the oven, and then when I pulled it out I was convinced I had burnt it. But after all that effort, I decided to glaze the thing, and if it failed then it failed.
Here's the surprising thing: it was delicious. I've been eating it all week. It's very rich, and I would make some modifications to it, but it worked, and mostly I'm happy with it.
2 packets of oreos (or 1 packet of plain chocolate biscuits + 1 pack oreos)
quarter cup of melted margarine/Nuttelex
quarter cup sugar
2 x 250ish packs of vegan cream cheese
half a heaped cup of castor sugar
half a heaped cup of coconut sugar (you can use another half cup of castor if you don't have coconut sugar)
1 tablespoon plain flour
2 tablespoons lemon juice
3 egg replacers (I used applesauce)
dash vanilla essence
quarter cup soy milk
heaped half cup of chocolate chips
some golden syrup (just over a tablespoon)
to make the base, grind up one and a half packs of biscuits. I used chocolate oreos, and added the filling to the mixture (but when I used plain Oreos, I harvested the filling and only used the biscuits). Melt the margarine and pour in to the mashed up biscuits, along with the quarter cup of sugar. Mix until combined, then press in to a lined spring form or cheesecake pan.
Preheat the oven! Somewhere up about 280C.
To make the filling, beat together cream cheese, sugar, flour, lemon juice, egg replacer and vanilla essence. Also add any left over Oreo filling you might have harvested from the Oreo bases. You may also want to crush up some more Oreos and add them to the filling if it takes your fancy. When it's smooth, pour it in to the base. Drop it a little if you have too many lumps. Just a note - if you do add the Oreo fillings to this, it will be lumpy. Don't worry, it will seep into the mixture with no problems.
Shove it in the oven for 9 minutes, then reduce the temperature to about 90C and leave to bake for another 30 - 35 minutes. It'll be a bit brown on top, but don't let it burn.
For the ganache: pull it out and set it aside to cool. Some fridge time is preferable. When it's nicely set (at least an hour in the fridge), bring the soy milk to the boil, then remove from the heat and add the choc chips and the golden syrup. Stir this until the chocolate melts. Let it cool for ten minutes, then spread it around the cake.
Let it all cool, then it is ready to go. It's pretty rich, so maybe don't be too generous with the first cut.