Friday, January 8, 2010

Week 1 - Oreo Cheese cake.

While sitting at our kitchen table one night, surrounded by my gorgeous family, we chatted about food - a big topic in our household. Ha.

This is when the 52 Week Oreo Challenge was set. My brother and his fiance are obsessed with Oreo, me: obsessed with baking. Combine the two and we're all in trouble - Weight Watchers is going to LOVE us.

I made a luscious New York Style Baked Cheesecake for Christmas - I was uninspired by the usual dessert foods at Christmas and wanted something decedant. Everyone loved it, so I made another, and another.... Whilst eating the last Cheesecake, we chatted about adding Oreo's, and so we decided an Oreo base on this cheesecake would be fab-u-lous.

The recipe here - - was adapted to include the Oreo's. I take NO credit what-so-ever for any recipes I post on here, and will link to each and every recipe that inspired me, and then my recipe, with changes included.

So, here's the end result:

and up close

And the Recipe:

Oreo Crust:
2 Packets of Oreo's - crushed
1/4 cup white sugar
1/2 cup melted butter

1kg of Philly Cream Cheese - Room Temp.
1 cup White Sugar
3 Tablespoons of Plain Flour
5 Large Eggs
1/3 cup Cream
1 Teaspoon Vanilla Extract

Pre-heat oven to 180 degrees.

Crush Oreo's in a large Zip lock bag, best done on a cranky day, kids being annoying? Take your frustions out on the Oreo's - they wont mind! hehe Mixed with sugar and Melted butter. Line a Springform tin with baking paper. Place in Crust Mix and flatten, don't leave gaps - place in fridge.

In a Large Bowl place the Cream cheese, Sugar, Plain Flour, Cream and Vanilla. Beat on medium with Beaters until all combined. Add one egg at a time, beating for 30 seconds between each egg. Make sure to scrap down the sides with a spatula to get everything mixed evenly.

Pour into previously cooled springform tin - Place onto a baking dish or tray - there's usually a little leakage from the cheese cake. Place into the oven at 180 degrees for 20 minutes, then lower the temp to 120 degrees and bake for 1 and a half - 2 hours. I've always found mine took two hours, rather than 1 and a half.

Once it's baked, remove from oven, run a knife around the edges of the cheesecake - this prevents the cheesecake cracking when it cools (it'll shrink too!)

Try and wait until it's cooled to eat! We got a bit anxious yesterday and took the side off the springform tin a little early and it took on a weird shape when it cooled. Do your best to wait, trust me, it's worth it!

Enjoy! Please share pictures or let me know how you liked it!