Hello My Beautiful People of the Internet,
It’s been so long since I posted here. I’m really ashamed that I left you without inspiration but there were way too many things going on. The point is that I’m here now and I can proudly announce that we finally settled in our new apartment, and I finished school for this semester, our puppy is getting used to his new family and new home so everything is on track. 🙂
Today, I wanted to share with you an incredibly tasty recipe I discovered recently. I’m usually a bit concerned when it comes to baking cheesecakes because they tend to break apart and if not prepared properly, the top will look all wrecked and chipped and stuff which is not pretty. My Oreo craving was grater than to give space to these taste wise irrelevant doubts, though. 🙂 I just wanted something sweet that contained Oreo cookies. Sometimes this is all you need to get lost in the kitchen and create something delicious for you, your family and friends. The end result-to my surprise-was a beautiful, classic cheesecake with a silky smooth top. Have it warm, have it cold, you’ll be on cloud 9. I have one secret though and this is all I can add o the recipe as a side note: ALWAYS ADD MORE OREO THAN THE RECIPE SUGGESTS!!
What you need:
24 OREO cookies (make it 35! you won’t regret it) plus 8 for decoration
3 tbsp melted butter
600 g Philly Creamcheese
3/4 cup of sugar
1 tsp of vanilla extract
What you do:
Preheat oven at 175 degrees Celsius. Crush the cookies until they resemble a sand-like texture. Add the melted butter. Mix it together until it looks like wet sand. Line a cake tin with parchment paper and add the cookie-butter mixture. With the back of a spoon, push down the mixture in the tin creating an even surface.
With an electric standing or hand mixer beat the cream cheese, sugar and vanilla together on medium speed until all the ingredients are incorporated. Then add the eggs one by one. Wait until each of the eggs are mixed in well and only then add more.
Add some of the leftover cookie-butter mixture in the cream. Slowly fold it in with a spatula. This will add crunch, richness and lots of Oreo flavour to the cake.
Transfer the mixture into the cake tin on top of the Oreo crust layer. Smooth out the top and put it in the oven for approximately 45 to 50 minutes or until the sides are golden brown but the middle is still a tiny bit soft.
Decorate your cake however you’d like to. You could use whole Oreo cookies, rustic chunks or you can even sprinkle some crumbles. Let it cool for a good 45 minutes. Let it set in the fridge for a couple of hours before slicing it up (but you could definitely taste it while it’s still warm).
I really hope that you guys will love this recipe. It’s definitely a crowd pleaser.
I’ll talk to you soon!
Love and hugs,