Ingredients with Measurements:
- 24 Oreo cookies
- 2 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Crush 18 Oreo cookies in a food processor until they turn into fine crumbs.
3. Add melted butter to the Oreo crumbs and mix well.
4. Press the mixture into the bottom of a 9-inch springform pan.
5. Bake the crust for 10 minutes and then let it cool.
6. In a large bowl, beat cream cheese and sugar with an electric mixer until smooth.
7. Add eggs one at a time, beating well after each addition.
8. Mix in vanilla extract, sour cream, and heavy cream.
9. Crush the remaining 6 Oreo cookies into small pieces and fold them into the cheesecake mixture.
10. Pour the mixture over the cooled crust.
11. Bake for 45-50 minutes or until the cheesecake is set around the edges but still slightly jiggly in the center.
12. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
13. Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
14. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 460
Fat: 34g
Saturated Fat: 18g
Cholesterol: 130mg
Sodium: 340mg
Carbohydrates: 34g
Sugar: 25g
Protein: 6g
Substitutions for ingredients:
- You can use any other type of cookie for the crust instead of Oreo cookies.
- You can use light cream cheese and sour cream to reduce the fat content.
Variations:
- You can add chopped nuts or chocolate chips to the cheesecake mixture.
- You can use different flavors of Oreo cookies such as mint or peanut butter.
Tips and tricks:
- Make sure all the ingredients are at room temperature before starting.
- Use a water bath to prevent cracks in the cheesecake.
- Run a knife around the edge of the cheesecake before removing it from the pan to prevent sticking.
Storage instructions:
Refrigerate the cheesecake in an airtight container for up to 5 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve the cheesecake on a cake stand and garnish with whipped cream and extra Oreo cookies.
Garnishes:
Whipped cream, extra Oreo cookies, chocolate sauce.
Pairings:
Coffee, tea, or milk.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the imperfections.
- If the cheesecake is too brown on top, cover it with foil and continue baking.
Food safety advice:
Make sure all the ingredients are fresh and not expired. Store the cheesecake in the refrigerator at all times.
Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
Sweet, creamy, and chocolatey.
Serving suggestions:
Serve chilled as a dessert or snack.
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Taste: Creamy, Sweet, Chocolatey, Rich