Ingredients with Measurements:
- 2 cups of crushed Oreo cookies
- 1/4 cup of melted butter
- 3 packages of cream cheese, softened
- 1 cup of granulated sugar
- 3 eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of sour cream
- 1/2 cup of heavy cream
- 1/4 cup of cornstarch
- 1/4 cup of all-purpose flour
- 1/2 cup of milk
- Food coloring (optional)
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Aluminum foil
- Baking sheet
- Large pot
- Whisk
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the crushed Oreo cookies and melted butter. Mix well.
3. Press the mixture into the bottom of the springform pan.
4. Bake the crust for 10 minutes, then remove from the oven and set aside.
5. In a large mixing bowl, beat the cream cheese and sugar until smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the vanilla extract, sour cream, and heavy cream.
8. In a separate bowl, whisk together the cornstarch and flour.
9. Gradually add the flour mixture to the cream cheese mixture, mixing until well combined.
10. Add the milk and mix until smooth.
11. If desired, add a few drops of food coloring to the mixture and mix well.
12. Pour the mixture over the crust in the springform pan.
13. Cover the pan with aluminum foil and place it on a baking sheet.
14. Fill the large pot with water and place it on the stove over medium heat.
15. Place the baking sheet with the springform pan in the pot of water, making sure the water level is halfway up the sides of the pan.
16. Bake for 1 hour and 30 minutes or until the cheesecake is set.
17. Remove the pan from the oven and let it cool to room temperature.
18. Refrigerate the cheesecake for at least 4 hours or overnight.
19. Once chilled, remove the cheesecake from the pan and slice into pieces.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
5. Temperature:
325°F
Serving size:
8-10 slices
Nutritional information:
Calories: 540
Fat: 38g
Saturated Fat: 20g
Cholesterol: 165mg
Sodium: 400mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 32g
Protein: 8g
Substitutions for ingredients:
- Graham crackers or digestive biscuits can be used instead of Oreo cookies.
- Margarine or coconut oil can be used instead of butter.
- Greek yogurt can be used instead of sour cream.
- Half-and-half can be used instead of heavy cream.
- Almond flour or coconut flour can be used instead of all-purpose flour.
- Soy milk or almond milk can be used instead of milk.
Variations:
- Add chopped strawberries or raspberries to the cheesecake mixture for a fruity twist.
- Top the cheesecake with whipped cream and additional crushed Oreo cookies.
- Use different food coloring to create a rainbow effect.
- Add a layer of chocolate ganache on top of the cheesecake before chilling.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to prevent lumps.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before refrigerating to prevent condensation.
- Use a sharp knife to slice the cheesecake for clean cuts.
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:
Serve the cheesecake on a cake stand or platter. Top with whipped cream and additional crushed Oreo cookies.
Garnishes:
Whipped cream, crushed Oreo cookies, fresh berries, chocolate shavings.
Pairings:
Coffee, tea, hot chocolate.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or ganache to hide the imperfections.
- If the cheesecake is too dense, reduce the amount of flour and cornstarch used.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and utensils before and after handling food.
Food history:
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC. The recipe was later adapted by the Romans and eventually spread throughout Europe and the rest of the world.
Flavor profiles:
Sweet, creamy, chocolatey.
Serving suggestions:
Serve the cheesecake as a dessert after a meal or as a sweet treat for a special occasion.
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