Ingredients with Measurements:
- 24 Oreo cookies
- 3 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup Oreo cookie crumbs
Special equipment needed:
- 9-inch springform pan
- Food processor
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a food processor, pulse 24 Oreo cookies until they become fine crumbs.
3. Add melted butter to the Oreo crumbs and pulse until well combined.
4. Press the Oreo crumb mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass to press the crumbs down firmly.
5. Bake the crust for 10 minutes and then set aside to cool.
6. In a mixing bowl, beat the cream cheese until smooth.
7. Add sugar and vanilla extract and beat until well combined.
8. Add eggs one at a time, beating well after each addition.
9. Add sour cream and heavy cream and beat until smooth.
10. Fold in 1/2 cup of Oreo cookie crumbs.
11. Pour the cheesecake mixture over the cooled crust.
12. Bake for 50-60 minutes or until the center is almost set.
13. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
14. Remove the cheesecake from the oven and let it cool completely.
15. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 530
Fat: 38g
Saturated Fat: 21g
Cholesterol: 190mg
Sodium: 390mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 34g
Protein: 8g
Substitutions for ingredients:
- Graham crackers can be used instead of Oreo cookies for the crust.
- Mascarpone cheese can be used instead of cream cheese.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add chopped Oreo cookies to the cheesecake mixture for extra crunch.
- Drizzle chocolate sauce over the cheesecake before serving.
- Top the cheesecake with whipped cream and crushed Oreo cookies.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Don't overmix the cheesecake mixture to avoid cracking.
- Use a water bath to prevent cracking.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
- Serve the cheesecake chilled.
Presentation ideas:
- Top the cheesecake with whipped cream and Oreo cookie crumbs.
- Cut the cheesecake into slices and serve on a platter.
Garnishes:
- Whipped cream
- Crushed Oreo cookies
- Chocolate sauce
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Fresh fruit
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or chocolate sauce.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands and utensils thoroughly before starting.
Food history:
- Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
- Creamy
- Rich
- Chocolatey
Serving suggestions:
- Serve chilled with whipped cream and Oreo cookie crumbs.
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