The soft creamy texture of the cream cheese contrasted by the crisp cookie crumbs will make you want to lick the spoon clean after you have finished eating the cake.
The slight tanginess of the cream blends in with the sensuous rich taste of the Oreo cookies to make the Oreo cheesecakes one of the most baked cheesecakes by
chefs and bakers all over the country, and planet.
No wonder, cheesecakes in Singapore are in more demand than ever.
Cheesecakes companies in Singapore have been putting one delicious recipe after another to tease the taste buds of their varying clientele and to appease the finer senses of taste of
With the introduction of the Oreo Cheesecake to their list of offerings, they have just discovered a whole new way to win over some more hearts.
Oreo Cheesecakes is not a long and winding recipe.
There is nothing complicated about it and the one can as easily bake the scrumptious cheesecake from the comfort of their kitchen as they can in a professional bakery.
Pay careful attention to the ingredients, make sure you have a mixer and that your oven is adjusted to the right temperature settings and you will be well set
on your way to baking a delicious Oreo cheesecake.
What do you need to make an Oreo Cheesecake?
To bake a delicious cheesecake you need no more than 20 minutes to prepare the batter, about an hour to let the cake bake and an additional forty-five minutes to
However keep in mind that you will need to rest this cake for a minimum of 5 hours.
The longer you rest the cake the better it will turn out.
You can let the cheesecake rest for as long as 14 hours before you slice into it.
A baking tray to act as a water bath
3 (8 oz) packages cream cheese (Before you start working with the cream cheese, remove it from the refrigerator and leave it on the kitchen top till it reaches room temperature.)
5 Oreos (Coarsely crumble these Oreos into large pieces so that you can taste them when you bite into the cheesecake.)
Additional Oreos (These Oreos will be used for decorating the cake.
So get creative and use as many Oreos as you want.
If you want you can once again crumble the cookies and use the crumbs to dust the top of the cheesecake.)
First, preheat the oven to 350 F or 175 C.
To do this, split open the Oreo cookies and scoop out the cream with a spoon.
It is ok if the cookie breaks or crumbles while you are doing this.
Once you are done with all twenty four cookies, toss the cookies without the cream into a mixer to get fine crumbs.
Throw in the cookie crumbs with the melted butter and pat them down on the base of the 9″ spring form pan to form a one inch thick layer.
Next, toss the cream cheese and sugar together in an electric mixer and beat them together for about a minute or till you feel they have combined well.
Now add the sour cream and vanilla with a pinch of salt and mix it well
Turn the mixer to a lower speed and gently break the eggs into the mixture.
Make sure you are breaking one egg at a time.
Be careful that you do not over beat this mixture.
Excessive beating might cause your cheesecake to crack while baking.
Turn off the mixer and with a spatula gently fold the large coarse pieces of Oreos into this mixture.
Pour the mixture over the cookie crumble base and let it bake in the oven for about an hour.
When you remove the cake it will not be completely cooked.
It will have a slightly wobbly center.
Wrap some aluminum foil around the base of the spring form pan such that the sides of the pan are also covered with the foil.
Rest the pan over the baking tray and pour a kettle of hot water in the baking tray.
Let the pan sit in the hot water bath for about forty minutes.
Keep checking the water to ensure it is hot.
Finishing your baking in the manner reduces the chances of your cheesecake cracking during baking.
After forty minutes or whenever the cake is completely baked, slide a knife to free the sides of the cheesecake from the pan.
Allow it cool for at least five hours.
You can additionally use more cream and sugar to decorate your cake and top it up with more Oreos to achieve a dynamic finish!