Cheesecake's Favorite Cookie
I developed this strange hankering for cheesecake at the beginning of this week, which is a little odd because it's not really my favorite dessert. I went to Dairy Queen and got an Oreo Cheesequake blizzard, but it just didn't cut it. So, I caved and decided to make my own (because the frozen ones have weird ingredients, and of course, high fructose corn syrup). I found this recipe from a Google search on a "copycat" cook Web site. It's supposed to be exactly like what is sold at the Cheesecake Factory. I don't know if that's the case, but it turned out pretty delicious even when I made just a half recipe and baked it in a glass pie plate.
And, as an aside, I will just say that the first time I made a cheesecake, I used a bent springform pan. This caused about half the filling to drip down onto the bottom of the oven and catch on fire! Thankfully, this one went off without a hitch. Oh, and if you can wait a whole 24 hours to eat a piece of homemade cheesecake, you're a much stronger person than I.
Oreo Cheesecake
Crust
1 1/2 cups Oreo Cookie crumbs (about 23 Oreo cookies finely chopped)
2 tablespoons melted butter
9-inch spring form pan (buttered on bottom and sides)
Filling
1 1/2 pounds 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 top of cheesecake
1. Mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2″ up the sides with crumbs, set aside.
2. All ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. 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 well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.
3. 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 decrees and bake for one hour and 15 minutes. When time is up prop the 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. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.
And, as an aside, I will just say that the first time I made a cheesecake, I used a bent springform pan. This caused about half the filling to drip down onto the bottom of the oven and catch on fire! Thankfully, this one went off without a hitch. Oh, and if you can wait a whole 24 hours to eat a piece of homemade cheesecake, you're a much stronger person than I.
Oreo Cheesecake
Crust
1 1/2 cups Oreo Cookie crumbs (about 23 Oreo cookies finely chopped)
2 tablespoons melted butter
9-inch spring form pan (buttered on bottom and sides)
Filling
1 1/2 pounds 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 top of cheesecake
1. Mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2″ up the sides with crumbs, set aside.
2. All ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. 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 well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.
3. 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 decrees and bake for one hour and 15 minutes. When time is up prop the 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. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.
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