Whip it Up Week 8!! (Whip it Up no more) :)

WIU2

Since Whip it Up sadly has to come to a close, I decided to go out with a bang by baking my very first cheesecake for the desserts theme. I’ve made cheesecake cupcakes before, and AMAZING cheesecake brownies, but never an entire cheesecake. And who better to get a cheesecake recipe from than BakingBlonde? And so I bring you – Oreo Cheesecake!

Oreo Cheesecake

Oreo Cheesecake
– 2 cups Oreo Cookie crumbs
– 3 TBS butter, melted

– 3 pkgs. (8 oz. each) cream cheese, softened
– 1 can (14 oz.) Sweetened Condensed Milk
– 1/4 cup granulated sugar
– 1 TBS flour
– 3 large eggs
– 1 tablespoons lime juice
– 1 tablespoon vanilla extract
– 15 Oreo Cookies, quartered (I used Double Stuff, as they are infinitely better)
– Oreo cookies for garnish if desired

Preheat oven to 300° F. Grease 9-inch springform pan. Fill an oven safe cake pan (BB suggests 9×9 size) 3/4 full with warm water. Set on bottom oven rack while oven is preheating.

In a medium mixing bowl, combine Oreo crumbs and butter, stir to combine. Press onto bottom and 1 inch up side of prepared pan. Bake in preheated oven for 10 minutes. Remove and increase oven temperature to 350.

In a large mixing bowl beat cream cheese until creamy. Add sweetened condensed milk and beat until smooth. Add sugar and flour, beat to combine. Add eggs one at a time beating only to combine after each addition. When adding the third egg, also add the lime juice and vanilla extract; beat until combined.

Using a spatula, gently fold in the quartered Oreo cookies. Gently pour batter evenly into prebaked crust.

Bake in preheated oven for 50-65 minutes or until edge is set and center moves slightly. Watch carefully and do not overbake. Shut oven off and allow cheesecake to cool in oven for 1-4 hours. Run a warm knife around edge of cheesecake after 1 hour.

Place in fridge to cool completely. (Remove the pan of water) Allow to chill at least 24 hours before serving for best flavor and texture.

MmMmMmmMmmMMmm

Was the recipe easy to follow?
Yes. One thing that should be noted that my mother taught me, and that I unfortunately forgot about, was that when forming the crust on the sides of the pan, you don’t want to press down too hard. It’s a burning desire to want to have the cookie crumbs packed on there to ensure that they don’t fall off, but this will only make the crust hard when baked. Lightly pat it on, and it’ll be fine.

I also need to work on my crust making skillz, but for my first cheesecake, I was ok with the outcome.

Did the dish taste good?
Even before making this I knew that it was going to be good based on the pictures alone from when Baking Blonde made it. The filling was rich and perfect cheesecake consistency, and the Oreos scattered in it tasted great. My one mistake (besides packing the cookie crumbs too tight) was that I left it in the oven for a few minutes too long, so the top of the cheesecake browned in some spots. Luckily this did nothing to alter the taste of it, and both Dave and my coworkers raved about it when they sampled it.

Would you make it again?
It was delicious, so I’ll definitely be making it again. And I need to practice, don’t I? 🙂

Comments

  1. bakingblonde says:

    MMMMM yours looks so good! Much better than mine!!

  2. Princess Extraordinaire says:

    Oh My God…that recipe sounds delicious!!!! I am going to try it soon…thanks!

  3. This? Looks like Heaven.

  4. sara the terra says:

    i love cheesecake!! and now im really jealous. thanks for making a poor college kid who lives off of ramen drool. hahaha

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