06 May, 2010
Bake: Oreo Cheesecake
I've been taking all of the leftover goodies to work with me lately and letting everyone else enjoy them so they don't tempt me at home. Because of this the pressure is on and I get requests for specifics. This week the request was for Oreo Cheesecake. I used to make cheesecake all the time because it was my favorite. Now I can't eat dairy, so it's only made around the holidays or when someone requests it because the temptation is too much for me. That being said, today I made my first oreo cheesecake and I am hoping it turns out well. The only bad thing about me making cheesecake is that I can't taste it anymore to see what is lacking or what is too much and so I don't get the chance to perfect the recipe and have to rely on others. The hardest part of making this cheesecake is the oreo cookie crust cause I had to crush them enough to make an even crust. Oreos are a lot harder to crush than one would think.
Here is the recipe I followed:
1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter
9″ spring form pan (buttered on bottom and sides)
Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.
1 1/2 pound cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoon vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the topping
All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy. Slowly add sugar and continue beating cream cheese until mixed well. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat. Stir in the coarsely chopped oreo cookies with a spoon. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes. After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.
Since I cannot eat dairy, I took this to work and everybody absolutely loved it and now the requests for different goodies are coming in. Enjoy!