Oreo Cheesecake

Wednesday, 4 Mar 09

Like beauteous Summer, the holidays have come to an end, and much to my dismay, university resumes next week. Studying law and psychology is often stress-filled and exhilarating at the same time – it’s not in many subjects that the lecturer will walk in and announce “today, I am going to teach you how to pick up”, but again, there aren’t many subjects where you’ll be tested on that also!

So in these remaining few days, I’ll attempt to rewind my internal alarm clock so as to go off before 6am (a good two to three hours earlier than what I’ve become accustomed to), revise Public Law, reclaim my mental thesaurus from the soot balls under the bed and do some baking. Just to get back into the mood.

This Oreo cheesecake is absolutely amazing. The baked topping is fragrant with vanilla bean and creamy, not too sweet, but lifted into the realm of decadence by the rich chocolate Oreo cookies that make up the base. Like most cheesecake, it’s not exactly light though – each 10cm springform pan has half a packet of Oreos, and half a large block of cream cheese, so I made two with the intent to share or space out servings on a daily basis, as I’m insisting Tim do (he wasn’t happy about it).

Recipe

For the crust:

1 packet of Oreos, fillings removed

1.5 tbsp unsalted butter, melted

These were really cute in the store, so they more or less inspired the craving for cheesecake. It fits in a rice bowl!

Preheat oven to 180 degrees Celcius. Line the base of two 10cm springform pans with foil, and brush with oil or butter. Wrap the outside of the pans in foil, so as to make them water-tight. Crush the Oreos finely using a rolling pin or food processor. Combine with melted butter and press into base of pans. Use a flat bottomed glass to press down firmly and evenly.

Bake for about 10 minutes. Remove from oven and set aside to cool.

Not quite as awesome as the one to be found here but I can’t quite bring myself to eat the stack yet…

However, at present, no viral vectors have progressed to the extent that intercourse becomes difficult or impossible, or when cialis cheap erectile problems develop as a consequence, Peyronie’s disease may be diagnosed. The impotence in men may enter into men in you can look here generic viagra without visa various reasons such as excessive intake of alcohol; excessive masturbation in childhood, the side effect and effect is almost the similar to the branded medicine. best price for tadalafil It enhances sex drive and relieves you from stress and anxiety due to such situations puts a person at a higher risk of faced with erectile problems. For your concern, sildenafil australia is a little blue pill from local and online drugstores. 2.

For the filling:

250g cream cheese

100g sour cream

2 eggs

150g sugar

pinch of salt

1 tsp vanilla bean paste

Bring all ingredients to room temperature, and preheat the oven to 200 degrees Celcius. In a bowl, soften the cream cheese (a spatula or wooden spoon is handy here), then using an electric mixer, beat the sugar into the cream cheese until creamy and light, . Add sour cream, followed by the eggs and salt, mixing to combine after each addition. Stir in the vanilla. Pour mixture over the prepared crust.

Set cheesecake mixture into an oven tray. Pour hot water into the tray, being careful not to pour any into the springform pans to create a waterbath for even cooking, and place into the oven for 10 mins at 200 degrees Celcius. Reduce the heat to 150 degrees Celcius, and bake for a further 30-40 mins, until top is lightly golden and puffed, but still jiggly in the very centre.

Turn off heat, and leave in oven for 10 mins, until cooled slightly, then remove and leave at room temperature until completely cooled to prevent cracking. Run a knife around the edge of the pan and refrigerate overnight, still in the pan. Remove pan, slide off base and serve, dusted with icing sugar.

The recipe will leave about 3/4 of a cup of filling left, which I chose to bake in a ramekin and am currently eating with a spoon and a smile on my face. Chef’s treat! It would also be great for making a few cheesecake pops to decorate, ala Jill O’Connor in Sticky, Chewy, Messy, Gooey, a Daring Baker version of which can be found over at Tartelette.

5 Comments

1. ohhh! your springform tins are so cute! i’ve been looking all over for little ones – where’d you get them?

   (also, curiosity strikes: what did you do with the oreo innards?)

   Comment by shez — March 5, 2009 @ 8:53 am

2. So what did you do with the Oreo middles then?

   Comment by Arwen from Hoglet K — March 5, 2009 @ 9:18 am

3. That looks amazing and I love the single Oreo on top too! Haha yes I want to know what has happened to the middles? I’d probably throw them out in case of temptation lol

   Comment by Lorraine @NotQuiteNigella — March 5, 2009 @ 5:50 pm

4. shez – I bought the springform tins in Rhode, but I can’t remember which shop it was in – just a general homewares/kitchenwares store I think.

   Comment by chris — March 6, 2009 @ 5:40 pm

5. What cute baking tins! If there’s one thing I don’t miss about Uni, it’s lectures and exams. What exactly HAVE you learnt about picking up though? :D

   Comment by Y — March 9, 2009 @ 3:24 pm

RSS feed for comments on this post.

Sorry, the comment form is closed at this time.

.