Submitted by reader Mel Wright OREO CHEESECAKE INGREDIENTS CRUST 1 regular packet (36 x Oreo cookies) 130g butter FILLING ...
Submitted by reader Mel Wright
OREO CHEESECAKE INGREDIENTS
CRUST
- 1 regular packet (36 x Oreo cookies)
- 130g butter
FILLING
- 2 x 500g PHILADELPHIA Block Cream Cheese, softened.
- 4 large eggs
- 1 1/4 metric cups sugar
- 1 tablespoon pure vanilla extract
- 250ml thick cream
- 1/4 cup sour cream
- Roughly 1/2 regular pack Oreo cookies, coarsely chopped/ crushed
METHOD FOR CRUST:
- Preheat oven to 180 celcius.
- Lightly grease a 23cm spring-form pan and line with grease-proof paper.
- In a food processor pulse Oreos cookies into a fine crumb texture and transfer to a medium bowl,
- Melt butter and ass to bowl, use a mixing spoon or hands to mix crumb and butter thoroughly.
- Pour crumb mixture into spring-form and press gently till evenly distributed into bottom forming a base for the cheesecake.
- Leave aside whilst you prepare the filling.
METHOD FOR FILLING:
- Reduce Oven to 170 degrees celcius
- In a mixer beat the softened cream cheese until well mixed then add sugar and continue to beat until it resembles a smooth, thick batter consistency.
- Add Vanilla.
- Add eggs 1 at a time while still beating, allowing to mix thoroughly after each.
- Add heavy cream and sour cream, continuing to beat the mixture until thoroughly combined
- Stop mixer and fold in the chopped/crushed Oreo cookies
- Transfer filling on to the crust in the spring-form pan and level the top till smooth.
- Place spring-form pan on middle rack of oven and bake til top looks golden/brown (roughly 1hr 30min)
- Turn off heat and leave cheesecake on middle rack with oven doors left open to cool slowly for an hour.
- Remove cheesecake from oven and leave on bench to completely cool before covering loosely with clingfilm and transferring to fridge for a few hours or overnight.
- To serve, carefully remove sides of spring-form pan and slice!
