Friday, February 18, 2011

Milk's favorite cheesecake!

When Alex and I were putting together our wedding registry, I spent quite a few hours deciding what bakeware items I couldn't live without. Somehow, though I've never made a cheesecake in my life, a Springform Cake Pan made the list.

Since my wedding shower, that cute little Springform Pan has sat gathering dust in kitchens from Cambridge to Washington, DC. When I asked Alex what kind of cake he wanted for his birthday; He said Oreo cheesecake. The challenge was on. 

Cheesecake is pretty amazing, but also pretty daunting. Though my first attempt did not go perfectly, the results still ended up mighty tasty. Baking is, as always, a learning experience. With my new oven, I now know a recipe calling for 1 hour and 15 minutes of baking is much more like 45 minutes. I also now know that to preventing cracking, a cheesecake should never reach over 150 degrees. Next time, a thermometer will be used.

All and all, the cake ended up rich, creamy, and full of flavor. And, Alex was nice enough not to judge too much on looks. Happy Birthday one more time to the love of my life!

Cheesecake Factory  Oreo Cheesecake (from Copykat.com)
Serves 16
  • 1 large package of Oreos cookies (about 30 cookies)
  • 2 Tablespoons melted butter
  • 3 8oz packages of cream cheese
  • 1 cup of sugar
  • 5 large eggs
  • 1/4 teaspoon salt
  • 2 teaspoon vanilla
  • 1/4 cup flour
  • 1 8oz sour cream
Directions

First, take the cream cheese, eggs, and sour cream out of the fridge and place them on the counter to warm till room temperature. Set aside. Preheat oven to 325 degrees.

Separate and remove the cream from 25 Oreo cookies. Place the cookies in your food processor or magic bullet and pulse until finely crushed. You should end up with about 1 1/2 cups of Oreo cookie crumbs.


Now what to do with all of that sweet cream filling?


Take one cookie and make a quintuplet stuffed Oreo. Now, back to the recipe.


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.


Place cream cheese in a mixing bowl and beat until light and fluffy.


Add sugar gradually and continue beating until mixed through. Add eggs one at a time and continue to beat until blended.


Add the vanilla, salt, and flour. Beat until smooth. Add the sour cream and beat well. Coarsely chop 5 Oreo cookies and stir into the batter with a spatula. 


Pour batter into a greased spring form pan.


Coarsely chop your remaining 10 Oreo cookies. Sprinkle chopped cookies on top of the cheesecake. Place pan on the top rack and in the middle of the oven. Bake for approximately one hour.


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. Chill cheesecake for 24 hours. 


Remove from fridge, slice, and enjoy!

7 comments:

  1. BAKING IT IN A WATERBATH WILL ALSO PREVENT CRACKING. THAT LOOKS DELICIOUS. I SHOULD REALLY MAKE CHEESECAKE...

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  2. Ya. We know.

    Kathy, thanks for the tip!!

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  3. You wouldn't have as good of a snack while making the cheesecake, but you can buy Old-Fashioned Chocolate Wafers -- they're like the outside of an Oreo. The cheesecake looks sooooo good! And I did not know that about the temperature needing to stay below 150 so it doesn't crack.

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  4. Megan, Thanks for the tip. It would be easier to use wafers, although Alex would probably not be as happy!

    I definitely over-baked, but it tastes good, so at least there is that. Still getting the hang of my new oven!

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  5. Hi! Just came across your blog from Hit The Bricks. You are from NH and live in DC now too??! :)

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  6. Oh that looks delicious! I am definitely going to try to make it when I return to DC. Hey did I tell you?? Paul and I are coming back to DC for a few months! We're excited for the change. I hope we can get together and catch up!

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