Ingredients with Measurements:
-1 package of Oreo cookies (14.3 ounces)
-1 package of cream cheese (8 ounces)
-1/2 cup of sugar
-1 teaspoon of vanilla extract
-1/2 cup of heavy cream
-1/4 cup of butter
-1/4 cup of milk
-1/4 cup of cocoa powder
-1/4 teaspoon of salt
-1/4 cup of chocolate chips
-1/4 cup of crushed Oreo cookies
-1/4 cup of mini marshmallows
Special Equipment Needed:
-Blender
-Mixing bowl
-Whisk
-Measuring cups and spoons
-Cookie sheet
-Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Line a cookie sheet with parchment paper.
3. Spread Oreo cookies on the parchment paper.
4. Bake for 8 minutes.
5. Remove from oven and let cool.
6. In a blender, combine cream cheese, sugar, vanilla extract, heavy cream, butter, milk, cocoa powder, and salt. Blend until smooth.
7. Pour the mixture into a mixing bowl.
8. Add the cooled Oreo cookies, chocolate chips, crushed Oreo cookies, and mini marshmallows. Mix until combined.
9. Pour the mixture into a 9-inch springform pan.
10. Refrigerate for at least 4 hours.
11. Serve chilled.
Time:
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 250
Fat: 16g
Carbohydrates: 25g
Protein: 4g
Substitutions for Ingredients:
-For the Oreo cookies, you can use any type of cookie.
-For the cream cheese, you can use Greek yogurt or ricotta cheese.
-For the heavy cream, you can use coconut cream or almond milk.
-For the butter, you can use coconut oil or vegan butter.
-For the milk, you can use almond milk or oat milk.
-For the chocolate chips, you can use dark chocolate chips or white chocolate chips.
-For the mini marshmallows, you can use regular marshmallows or dried fruit.
Variations:
-You can add other ingredients such as nuts, dried fruit, or coconut flakes.
-You can use different types of cookies such as graham crackers or gingersnaps.
Tips and Tricks:
-Make sure to use room temperature ingredients for best results.
-Be sure to blend the cream cheese mixture until it is smooth.
-If the mixture is too thick, add a little more milk.
Storage Instructions:
Store the Oreo Cheesecake Punchula in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The Oreo Cheesecake Punchula can be reheated in the microwave for 30 seconds.
Presentation Ideas:
-Serve the Oreo Cheesecake Punchula in individual glasses or ramekins.
-Garnish with crushed Oreo cookies and mini marshmallows.
-Serve with a dollop of whipped cream.
Garnishes:
-Crushed Oreo cookies
-Mini marshmallows
-Whipped cream
Pairings:
-Vanilla ice cream
-Fresh fruit
-Coffee
Suggested Side Dishes:
-Fruit salad
-Green salad
-Roasted vegetables
Troubleshooting Advice:
-If the mixture is too thick, add a little more milk.
-If the mixture is too thin, add a little more cream cheese.
Food Safety Advice:
-Make sure to use fresh ingredients.
-Store the Oreo Cheesecake Punchula in the refrigerator until ready to serve.
Food History:
The Oreo Cheesecake Punchula is a modern twist on the classic cheesecake. It combines the classic flavors of Oreo cookies and cream cheese with a creamy, chocolatey punch.
Flavor Profiles:
The Oreo Cheesecake Punchula has a rich, creamy flavor with hints of chocolate and Oreo cookies.
Serving Suggestions:
-Serve the Oreo Cheesecake Punchula as a dessert after dinner.
-Serve it as a snack with a cup of coffee or tea.
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Taste: Creamy, Sweet, Chocolatey, Rich