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jimdkc's Award Winning Oreo Cheesecake


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#1 jimdkc

jimdkc

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Posted 20 December 2016 - 04:29 PM

jimdkc's Award Winning Oreo Cheesecake

 

30 Oreo cookies

4 - 8 oz. pkgs. Philadelphia Brand Cream Cheese

(Don't cheap out and buy store-brand! The texture will suffer!)

1-1/3 Cups Sugar

2 teaspoons Corn Starch

1-1/2 teaspoons Vanilla

4 eggs, separated

1/2 cup Heavy Cream

 

Preheat oven to 350°F. Butter a 9x3 inch springform pan.

 

Trim 1/3 from each of 12 cookies with a sharp knife. Set aside trimmings. Stand the 12 cookies, round side up, around the inside of the pan. Cut the remaining cookies in quarters and combine with the reserved trimmings. Set aside.

 

Beat cream cheese in a large bowl at medium speed until smooth. It's easier if you start with room-temperature cream cheese. Gradually beat in sugar, vanilla, corn starch, and egg yolks, scraping down sides of the bowl frequently.

 

In a separate  bowl, beat the egg whites to stiff peaks. Fold the beaten egg whites into the batter. Stir in the heavy cream. 

 

Spoon about 1/4 of the batter into the prepared pan. Sprinkle about 1/3 of the cookies over the batter. Alternate layers of batter and cookies, ending with batter. 

 

Wrap the bottom and sides of the pan with a double layer of heavy-duty foil. Be sure to use 2 layers and be sure to use HEAVY-DUTY foil to avoid leaks when put in a water bath.

 

Set the wrapped springform pan in a larger pan. Add hot water to the large pan to a depth of about 1-1/2 inches. 

 

Bake in the preheated (350°F) oven for 1 hour. After that hour, turn the oven off and leave the cake in the oven with the door closed for 1 more hour.

 

Remove the cake from the water bath to a wire rack to cool completely.




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