Ingredients with Measurements:
- 2 packages of Oreo cookies (15.35 oz each)
- 1/2 cup of melted butter
- 2 packages of cream cheese (8 oz each), softened
- 1 cup of white sugar
- 2 teaspoons of vanilla extract
- 2 eggs
- 1/2 cup of sour cream
- 1/2 cup of heavy cream
- 1/4 cup of all-purpose flour
- 1/4 teaspoon of salt
- 1/2 cup of semi-sweet chocolate chips
- 1/2 cup of chopped walnuts
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Medium bowl
- Small bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease the springform pan with butter.
2. In a medium bowl, combine the Oreo cookies and melted butter. Mix until the cookies are completely coated. Press the mixture into the bottom of the springform pan.
3. In a separate bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add the eggs, one at a time, beating until just combined.
4. In a small bowl, whisk together the sour cream, heavy cream, flour, and salt. Add to the cream cheese mixture and beat until just combined.
5. Pour the mixture into the springform pan. Sprinkle the chocolate chips and walnuts over the top.
6. Bake for 40-45 minutes, or until the center is set. Allow to cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 545
Fat: 36g
Carbohydrates: 45g
Protein: 8g
Substitutions for Ingredients:
- Butter: Margarine or coconut oil can be used instead of butter.
- Cream Cheese: Ricotta cheese or Greek yogurt can be used instead of cream cheese.
- White Sugar: Brown sugar or honey can be used instead of white sugar.
- Heavy Cream: Evaporated milk or coconut milk can be used instead of heavy cream.
Variations:
- Add 1/2 cup of chopped pecans or almonds to the cheesecake mixture.
- Substitute the semi-sweet chocolate chips with white chocolate chips.
- Add 1/2 teaspoon of ground cinnamon to the cheesecake mixture.
Tips and Tricks:
- Make sure the cream cheese is at room temperature before beginning.
- Use a rubber spatula to scrape down the sides of the bowl when mixing the ingredients.
- Allow the cheesecake to cool completely before serving.
Storage Instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cheesecake in the microwave for 30-60 seconds, or until warmed through.
Presentation Ideas:
- Serve the cheesecake with fresh berries and a dollop of whipped cream.
- Dust the top of the cheesecake with cocoa powder or powdered sugar.
- Drizzle melted chocolate or caramel sauce over the top of the cheesecake.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
- Cocoa powder
Pairings:
- Coffee
- Tea
- Red wine
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Baked potatoes
Troubleshooting Advice:
- If the cheesecake is overbaked, the center will be dry and crumbly.
- If the cheesecake is underbaked, the center will be too soft and jiggly.
Food Safety Advice:
- Refrigerate the cheesecake immediately after baking.
- Do not leave the cheesecake out at room temperature for more than 2 hours.
Food History:
Cheesecake has been around since ancient Greece, where it was served as a dessert at weddings. It has since become a popular dessert around the world.
Flavor Profiles:
This cheesecake has a rich, creamy texture with a hint of sweetness from the Oreo cookies and chocolate chips.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream.
- Top with fresh berries and a drizzle of chocolate sauce.
- Slice and serve with a dollop of whipped cream.
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