This weekend she came home and we had tickets to the big Florida/Kentucky basketball game Saturday night, so we decided to do dinner before the game and she was supposed to pick. Not sure what is always going on in this little one's head, but she was deciding our dinner location based on who had the best cheesecake...um I don't even know who HAS cheesecake in Gainesville, let alone the best, so I decided we're eating in at my house and I'm making her her very own very special favorite oreo cheesecake. Best sister ever? maybe...but at least I won this Saturday.
Oreo Cheesecake
1 pack oreo cookies or publix brand chocolate cream cookies
1/4 cup melted unsalted butter
3 8-ounce packages cream cheese (I used 2 light and 1 regular)
3/4 cup granulated sugar
4 eggs
1 cup sour cream (can use lite)
1 tsp. vanilla extract
Cool whip and additional cookies for garnish
Bring sour cream and cream cheese to room temperature before mixing.
For the crust, crush 20-25 oreos in a food processor and combine with the melted butter to form bottom crust.
Press firmly into the bottom and up the sides of a springform pan. Cool in freezer while preparing the filling.
Beat cream cheese and sugar together in mixer set on medium until creamy. Add eggs in one at a time until mixed in. Add sour cream and vanilla and continue to blend.
Coarsely chop remaining oreos and fold into the blended batter. Pour mixture into crust in baking pan and smooth evenly.
Bake in a 350° F oven for 50-60 minutes or until firmly set. I recommend cooking in a water bath to achieve a texture close to restaurant quality. The water keeps the cake moist as it cooks and prevents it from cracking.
Cool for 15 minutes and refrigerate for at least 4 hours. Remove and serve garnished with whipped cream and half an oreo.
Next task on my list - figuring out how to remove the calories from cheesecake prior to devouring. hmmmm
MOMMMM! Please can I have an oreo!?!!
This is what I deal with in the kitchen...how can I resist those faces?!
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