Ingredients with Measurements:
- 2 packages (14.3 ounces each) Oreo Cookies, divided
- 6 tablespoons butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Special Equipment Needed:
- 9-inch springform pan
- Aluminum foil
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil.
2. In a food processor, pulse 12 of the Oreo cookies until finely ground. Add melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes.
3. In a large bowl, beat cream cheese with an electric mixer until creamy. Add sugar and vanilla extract and beat until combined. Add eggs one at a time, beating after each addition. Add sour cream and mix until combined.
4. In a small bowl, whisk together flour and salt. Slowly add to the cream cheese mixture and mix until just combined.
5. Coarsely chop the remaining Oreo cookies and fold into the cream cheese mixture. Pour the mixture into the prepared pan.
6. Bake for 45 minutes or until the center is almost set. Cool completely before serving.
Time:
Preparation Time: 20 minutes
Cooking Time: 55 minutes
Temperature: 325°F
Serving Size: 8-10
Nutritional Information:
Calories: 518
Fat: 33g
Carbohydrates: 51g
Protein: 7g
Substitutions for Ingredients
- For the Oreo Cookies, you can use any type of cookie you prefer.
- For the butter, you can use margarine or coconut oil.
- For the cream cheese, you can use Neufchâtel cheese.
- For the sour cream, you can use Greek yogurt.
Variations:
- You can add 1/2 cup of chopped nuts to the cream cheese mixture for a crunchy texture.
- You can add 1/2 cup of chocolate chips to the cream cheese mixture for a chocolaty flavor.
- You can add 1/2 cup of dried fruit to the cream cheese mixture for a fruity flavor.
Tips and Tricks:
- Make sure the cream cheese is at room temperature before adding it to the mixture.
- Make sure the eggs are at room temperature before adding them to the mixture.
- Make sure to fold the Oreo cookies into the cream cheese mixture gently so they don’t break apart.
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 seconds or until warm.
Presentation Ideas:
- Serve the cheesecake with fresh berries or a drizzle of chocolate sauce.
- Sprinkle the top of the cheesecake with crushed Oreo cookies.
Garnishes:
- Fresh berries
- Chocolate sauce
- Whipped cream
- Crushed Oreo cookies
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fresh fruit
- Salad
- Roasted vegetables
Troubleshooting Advice:
- If the cheesecake cracks on top, it may have been overbaked.
- If the cheesecake is too soft, it may not have been baked long enough.
Food Safety Advice:
- Make sure to store the cheesecake in the refrigerator and consume within 5 days.
- Make sure to use clean utensils when handling the cheesecake.
Food History:
The origins of the cheesecake can be traced back to ancient Greece, where it was served as a sweet treat. The modern version of the cheesecake was created in the 18th century and has since become a popular dessert around the world.
Flavor Profiles:
- Sweet
- Creamy
- Rich
Serving Suggestions:
- Serve the cheesecake with a scoop of ice cream or a dollop of whipped cream.
- Serve the cheesecake with a drizzle of caramel or chocolate sauce.
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Taste: Creamy, Rich, Sweet, Chocolatey, Vanilla