I’ve had one of those weeks where almost everything I’ve made has been a bust.  I had a lemon bundt cake come out way too dry. I tried a marshmallow – candy bar recipe on a graham cracker that was way too hard and chewy. I also tried making lemon cheesecake bars in which the lemon filling oozed underneath the crust.  Talk about frustrating. Needless to say, I decided to switch over to a cheesecake recipe.  The thought of making a cheesecake last year really intimidated me, but they are actually quite easy to make. A little time consuming, but pretty much fail-proof if you follow the directions correctly.  The first secret: make sure you bake your cheesecake in a water bath. It will ensure even baking and prevent cracks. The second secret: make sure all your ingredients are room temperature.
To make this recipe, you start off with the classic cheesecake recipe.  Instead of using a graham cracker crust, you will use an Oreo cookie crust.  Place 24 cookies into food processor and blend until finely crushed. Add the crumbs into a medium sized bowl with melted butter and gently toss the crumbs with a fork until ingredients are moistened. Press the cookie crumb mixture into the bottom and partially up the sides of a nine-inch springform pan. Use the bottom of a measuring cup to press the crumbs into the pan. Ingredients Crust:
  • 24 Oreo cookies, finely crushed
  • 4 tbsp unsalted butter, melted
Cream Cheese Filling:
  • 3 8 oz packages of cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temp
  • 2 tsp vanilla extract
  • 12 -15 Oreo cookies, quartered
Whip Cream:
  • 1 1/2 cups heavy whipping cream
  • 3 - 4 tbsp powdered sugar
Instructions For the Crust:
  1. Preheat oven to 350 degrees F. Double wrap outside of 9-inch springform pan with aluminum foil or secure with slow cooker liner.
  2. Place Oreo cookies in food processor until finely crushed.
  3. ....................................
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