Post by Loupy on Oct 23, 2017 23:56:54 GMT -7
OREO CHEESECAKE
From: Kathleen @ www.gonnawantseconds.com/2017/05/oreo-cheesecake/
The simple perfection of a classic Oreo cookie combines with the rich decadence of a cheesecake to make this show-stopping dessert. My Oreo Cookie Cheesecake is guaranteed to bring back fond childhood memories of milk and cookies even though you’re going to need a fork this time!
I know some of you are balking at the thought of a cheesecake, intimidated by spring-form pans and scared of the dreaded cracking, but trust me. This is an easy-to-assemble masterpiece with easy-to-find ingredients you’ll be able to whip up easy peasy. You’ll notice I even included a couple of tablespoons of flour in the cheesecake filling, which helps stabilize the batter at creamy perfection and helps prevent cracking. The biggest hurdle in making this recipe will be waiting patiently while it chills in the frig. After that, though, you’ll be savoring that first bite, eyes closed, so happy a simple childhood treat made its way into a sophisticated adult dessert.
Prep time: 20 min
Cook time: 60 min
Serves: 10-12
INGREDIENTS
Crust:
24 Regular Oreo's
1/3 Cup Unsalted Butter, Melted and Cooled Slightly
Cheesecake:
4 (8 Ounce) Packages Cream Cheese, At Room Temperature
1 Cup Sugar
6 Large Eggs At Room Temperature
1/3 Cups Heavy Whipping Cream
2 Tablespoons All Purpose Flour
2 Teaspoons Vanilla Extract
30 Regular Oreos-Roughly Crushed
Topping:
1/2 Package Oreos, Coarsely Crushed
2 Cups Heavy Whipping Cream
3 Tablespoon Powdered Sugar
1 Teaspoon Vanilla Extract
Instructions:
Preheat oven to 325 degrees.
Process 24 Oreos to a fine crumb in food processor.
Add melted butter and pulse a few times to combine.
Press the crumbs into the bottom and slightly up the sides of a 9 inch springform pan.
Chill crust for 30 minutes or until firm.
Roughly crush the remaining half of the cookies and set aside.
In a medium mixing bowl, using a hand held electric mixer, beat the cream cheese and sugar until smooth.
Add eggs, 1 at a time, mixing on low speed after each just until blended. Add whipping cream, flour, and vanilla and beat on medium speed until smooth.
Stir in 30 roughly chopped Oreos and pour into cooled crust.
Bake until center is almost set, about 55-60 minutes.
Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake overnight.
Make topping.
Set aside 6-8 whole Oreos.
Roughly crush the remaining 1/2 package of Oreos.
Whip the heavy cream in a chilled bowl until soft peaks form.
Add powdered sugar and vanilla; continue to whip until peaks are just stiff.
Cut the tip off a 1 gallon ziploc bag.
Insert pastry tip.
Spoon whipped cream into bag. Gently squeeze the whipped cream to the bottom (tip end) of the bag.
Using a swirling motion, pipe out 6 mounds around the perimeter of the cake and one in the center.
Top each mound with 1 whole Oreo then sprinkle with remaining crushed Oreos.
RECIPE NOTES:
Plan Ahead: Many cake recipes recommend having your ingredients at room temperature, but it’s really a critical part of making a good cheesecake. The cream cheese needs to be soft so it creams easily if you want the perfect cheesecake texture. Having the eggs, whipping cream, etc. all at room temperature also helps predict an accurate cooking time.
Whipping Cream: This ingredient makes an appearance on top of the finished Oreo Cookie Cheesecake but also in the batter. Most cheesecakes use either whipping cream or sour cream (which adds a tangy quality) to help soften the texture into that creamy dreamy stuff we all love. It IS whipping cream, though, which can turn into a textural nightmare if over-beaten, so just be careful to have your cream cheese completely smooth before adding the whipping cream to avoid any weirdness after baking.
Cream Cheese: Use the block variety of cream cheese in this recipe, not the kind you find in tubs – those are good for smearing on bagels but have more moisture and can impact the final texture of the cheesecake. I also suggest using regular cream cheese, not the lower-fat version or Neufchatel (made with all milk vs. milk mixed with cream).
Water Bath: Incorporating flour and watching the cooking process carefully to avoid over-baking will help minimize any cracking. While the cake will taste just as good (and any cracking will be barely noticeable under the whipped cream and crushed Oreos, trust me J), a water bath will go one step further to prevent cracking. If you haven’t used one before, wrap the outside of your spring-form pan (with the crust inside) in a double layer of aluminum foil to prevent water from ruining that beautiful Oreo crust, then set it inside a large roasting pan. Pour the filling into the springform pan at this point, then transport the whole contraption to your oven. Once it’s safely on the oven rack, fill the roasting pan with hot water until it’s about half way up the side of your cheesecake pan. After the cheesecake is cooked, carefully remove the cake pan to a rack for cooling. I usually leave the bath itself in the oven to cool off completely before trying to transport it to the sink.
Party-Friendly: If you want to make these more finger friendly, try a mini Oreo Cheesecake recipe version. These are super fun to serve at kids’ parties (or any other place that’s pro-Oreos and cheesecake, i.e., everywhere). Turning my version into an Oreo Cheesecake Cupcake recipe lets you avoid the serving hassle of slicing up a big cake. First, place cupcake wrappers in muffin tins (about 15-20 total, depending on the size of your pans). Then drop a whole Oreo cookie in the bottom of each for an instant cookie crust. Make half of the cheesecake batter in my recipe and fill each cup almost to the top. Bake these in a 350-degree oven for 20 – 22 minutes until just slightly jiggly then chill for about four hours. You can top these with whipped cream and crushed Oreos or add a dollop of your favorite chocolate ganache.
From: Kathleen @ www.gonnawantseconds.com/2017/05/oreo-cheesecake/
The simple perfection of a classic Oreo cookie combines with the rich decadence of a cheesecake to make this show-stopping dessert. My Oreo Cookie Cheesecake is guaranteed to bring back fond childhood memories of milk and cookies even though you’re going to need a fork this time!
I know some of you are balking at the thought of a cheesecake, intimidated by spring-form pans and scared of the dreaded cracking, but trust me. This is an easy-to-assemble masterpiece with easy-to-find ingredients you’ll be able to whip up easy peasy. You’ll notice I even included a couple of tablespoons of flour in the cheesecake filling, which helps stabilize the batter at creamy perfection and helps prevent cracking. The biggest hurdle in making this recipe will be waiting patiently while it chills in the frig. After that, though, you’ll be savoring that first bite, eyes closed, so happy a simple childhood treat made its way into a sophisticated adult dessert.
Prep time: 20 min
Cook time: 60 min
Serves: 10-12
INGREDIENTS
Crust:
24 Regular Oreo's
1/3 Cup Unsalted Butter, Melted and Cooled Slightly
Cheesecake:
4 (8 Ounce) Packages Cream Cheese, At Room Temperature
1 Cup Sugar
6 Large Eggs At Room Temperature
1/3 Cups Heavy Whipping Cream
2 Tablespoons All Purpose Flour
2 Teaspoons Vanilla Extract
30 Regular Oreos-Roughly Crushed
Topping:
1/2 Package Oreos, Coarsely Crushed
2 Cups Heavy Whipping Cream
3 Tablespoon Powdered Sugar
1 Teaspoon Vanilla Extract
Instructions:
Preheat oven to 325 degrees.
Process 24 Oreos to a fine crumb in food processor.
Add melted butter and pulse a few times to combine.
Press the crumbs into the bottom and slightly up the sides of a 9 inch springform pan.
Chill crust for 30 minutes or until firm.
Roughly crush the remaining half of the cookies and set aside.
In a medium mixing bowl, using a hand held electric mixer, beat the cream cheese and sugar until smooth.
Add eggs, 1 at a time, mixing on low speed after each just until blended. Add whipping cream, flour, and vanilla and beat on medium speed until smooth.
Stir in 30 roughly chopped Oreos and pour into cooled crust.
Bake until center is almost set, about 55-60 minutes.
Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake overnight.
Make topping.
Set aside 6-8 whole Oreos.
Roughly crush the remaining 1/2 package of Oreos.
Whip the heavy cream in a chilled bowl until soft peaks form.
Add powdered sugar and vanilla; continue to whip until peaks are just stiff.
Cut the tip off a 1 gallon ziploc bag.
Insert pastry tip.
Spoon whipped cream into bag. Gently squeeze the whipped cream to the bottom (tip end) of the bag.
Using a swirling motion, pipe out 6 mounds around the perimeter of the cake and one in the center.
Top each mound with 1 whole Oreo then sprinkle with remaining crushed Oreos.
RECIPE NOTES:
Plan Ahead: Many cake recipes recommend having your ingredients at room temperature, but it’s really a critical part of making a good cheesecake. The cream cheese needs to be soft so it creams easily if you want the perfect cheesecake texture. Having the eggs, whipping cream, etc. all at room temperature also helps predict an accurate cooking time.
Whipping Cream: This ingredient makes an appearance on top of the finished Oreo Cookie Cheesecake but also in the batter. Most cheesecakes use either whipping cream or sour cream (which adds a tangy quality) to help soften the texture into that creamy dreamy stuff we all love. It IS whipping cream, though, which can turn into a textural nightmare if over-beaten, so just be careful to have your cream cheese completely smooth before adding the whipping cream to avoid any weirdness after baking.
Cream Cheese: Use the block variety of cream cheese in this recipe, not the kind you find in tubs – those are good for smearing on bagels but have more moisture and can impact the final texture of the cheesecake. I also suggest using regular cream cheese, not the lower-fat version or Neufchatel (made with all milk vs. milk mixed with cream).
Water Bath: Incorporating flour and watching the cooking process carefully to avoid over-baking will help minimize any cracking. While the cake will taste just as good (and any cracking will be barely noticeable under the whipped cream and crushed Oreos, trust me J), a water bath will go one step further to prevent cracking. If you haven’t used one before, wrap the outside of your spring-form pan (with the crust inside) in a double layer of aluminum foil to prevent water from ruining that beautiful Oreo crust, then set it inside a large roasting pan. Pour the filling into the springform pan at this point, then transport the whole contraption to your oven. Once it’s safely on the oven rack, fill the roasting pan with hot water until it’s about half way up the side of your cheesecake pan. After the cheesecake is cooked, carefully remove the cake pan to a rack for cooling. I usually leave the bath itself in the oven to cool off completely before trying to transport it to the sink.
Party-Friendly: If you want to make these more finger friendly, try a mini Oreo Cheesecake recipe version. These are super fun to serve at kids’ parties (or any other place that’s pro-Oreos and cheesecake, i.e., everywhere). Turning my version into an Oreo Cheesecake Cupcake recipe lets you avoid the serving hassle of slicing up a big cake. First, place cupcake wrappers in muffin tins (about 15-20 total, depending on the size of your pans). Then drop a whole Oreo cookie in the bottom of each for an instant cookie crust. Make half of the cheesecake batter in my recipe and fill each cup almost to the top. Bake these in a 350-degree oven for 20 – 22 minutes until just slightly jiggly then chill for about four hours. You can top these with whipped cream and crushed Oreos or add a dollop of your favorite chocolate ganache.