Saturday, August 2, 2008

Cheesecake Love Part 1: Oreo Cheesecake

I must admit, I'm addicted to cheesecakes. I make them at home and almost always order cheesecake whenever I go out to eat. Who can resist that creamy, melt -in-your-mouth goodness. I particularly like this cheesecake because of the chocolate crust.

You may notice from the procedure that making cheesecakes is not complicated at all. In fact, it is simpler than a lot of cakes I bake. The only thing I don't like about it is having to wait overnight before I can indulge.

Here's the recipe:

Oreo Cheesecake
(Serves 8 to 10)

Crust:
1 pack (about 12 pieces) Oreo cookies
1/4 cup butter, melted

1. Grind up Oreo cookies in food processor.
2. Add melted butter and mix well.
3. Press on bottom of an ungreased 9" springform pan. Chill in refrigerator until needed.

Filling:
2 bars (225 grams each) cream cheese
1 cup refined sugar
3 large eggs
1/4 cup all-purpose flour, sifted
2 cups sour cream
1 teaspoon vanilla extract

1. To prepare filling, beat together cream cheese and refined sugar till smooth.
2. Add eggs one at a time.
3. Stir in flour, sour cream and vanilla extract.
4. Pour filling over prepared crust.
5. Wrap bottom of pan with a big piece of aluminum foil.
6. Place cheesecake pan inside a roasting pan. Pour enough hot water into pan to go one inch up the side of springform pan (baine-marie style).
7. Bake in a slow oven 300°F for about one hour. (Center should still be jiggly. It will firm up as it chills.)
8. Cool thoroughly then chill overnight before serving.

Note: You can decorate the cheesecake with whipped cream rosettes and mini Oreos. It is a good idea to use a warm knife to slice cheesecake for a clean cut.

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