Recipe
Oreo cheesecake
So, it was an Oreo cookie week for me and it must be
finished with this marvelous Oreo cheesecake. Since Cheesecake is one of my
favorite desserts I thought that I can’t go wrong with Oreo Cheesecake. I mean
who doesn’t love Oreos, right?
I know I was so obsessed with Oreos lately that I’m afraid
to step on the scale…Anyway, I made this for my friend party and everyone was
impressed. They didn’t left a single peace…
What you will need:
24 Oreo cookies
3 tbsp. unsalted butter, melted
For the cheesecake:
12 oz. cream cheese, room temperature
6 tbsp. sugar
6 tbsp. sour cream, room temperature
½ tsp. vanilla extract
¼ tsp. salt
1 large egg plus 1 egg yolk
11 Oreo cookies, roughly chopped
Method:
- Preheat the oven to 170 degrees and line 8x8 inch baking dish with foil.
- In a food processor, pulse the Oreos until they're finely ground. Add in the melted butter and pulse until the cookies are moistened. Press the crumbs in an even layer over the bottom of the pan. Bake crust for 10 minutes then set aside while keeping the oven on.
- Beat the cream cheese with electric mixer on medium high for about 2 minutes or, until light and smooth. Then mix in the sugar until well-combined.
- Blend in the sour cream, vanilla, and salt. Add in and beat in the egg and egg yolk until well-incorporated.
- Gently stir in the chopped Oreos.
- Pour cheesecake batter over the prepared crust and smooth out the top with a spatula. Bake for 40 minutes, or until cheesecake is set around the edges but slightly wobbly in the center.
- Let cheesecake cool to room temperature, about 1 hour then cover the pan and refrigerate until well chilled, about 3 hours or overnight.
- Keep refrigerated until ready to serve.
- Enjoy…
Tip: You may keep in an airtight container in the fridge for up to
a week.
