Ingredients with Measurements:
- 24 Oreo cookies
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Food processor
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Crush 24 Oreo cookies in a food processor until they become fine crumbs.
3. Add melted butter to the Oreo crumbs and mix until well combined.
4. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
5. In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth.
6. Add eggs one at a time, beating well after each addition.
7. Mix in sour cream and heavy cream.
8. Crush 6 Oreo cookies and fold them into the cheesecake batter.
9. Pour the cheesecake batter over the Oreo crust.
10. Bake for 50-55 minutes or until the cheesecake is set.
11. Turn off the oven and let the cheesecake cool inside for 30 minutes.
12. Remove the cheesecake from the oven and let it cool to room temperature.
13. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Total time: 5 hours 25 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 42g
Saturated Fat: 23g
Cholesterol: 190mg
Sodium: 400mg
Carbohydrates: 45g
Sugar: 36g
Protein: 8g
Substitutions for ingredients:
- Chocolate graham crackers can be used instead of Oreo cookies.
- Mascarpone cheese can be used instead of cream cheese.
- Greek yogurt can be used instead of sour cream.
- Half and half can be used instead of heavy cream.
Variations:
- Add chopped strawberries or raspberries to the cheesecake batter for a fruity twist.
- Drizzle melted chocolate over the top of the cheesecake for a decadent touch.
- Use mint Oreos instead of regular Oreos for a refreshing flavor.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent cracks on the surface of the cheesecake.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
- Run a knife around the edge of the cheesecake before removing it from the springform pan.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
- Top the cheesecake with whipped cream and crushed Oreos.
- Garnish the cheesecake with fresh berries.
- Dust the cheesecake with cocoa powder.
Garnishes:
- Whipped cream
- Fresh berries
- Crushed Oreos
- Cocoa powder
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fresh berries to hide the imperfections.
- If the cheesecake is too soft, bake it for a few more minutes until it sets.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and utensils before preparing the cheesecake.
- Refrigerate the cheesecake promptly after serving.
Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC. The modern version of cheesecake originated in New York in the 1900s.
Flavor profiles:
Sweet, creamy, chocolatey
Serving suggestions:
Serve the cheesecake chilled with whipped cream and fresh berries.
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