For me, cheesecake is a type of dessert that is still far too ambitious/daunting for me. The expectations are too high and perfection seems eminent. But then I started having dreams about Oreo + cheesecake, so I adapted this simple recipe and took my first try at a type of “cheesecake.”
- 35 Oreo cookies
- 3 tablespoons unsalted butter, melted
- 12 ounces cream cheese (room temperature)
- 1 cup granulated sugar
- 3 eggs (room temperature)
- 6 tablespoons sour cream
- 1 1/2 teaspoons vanilla extract
First make the crust by processing 23 Oreos in a food processor (with the cream!) until they are reduced to fine crumbs. Drizzle the melted butter on top and pulse. Spread the crumbs into an 8 by 8 lined baking tray and bake for 10 minutes at 325* F. Make the cheesecake filling by beating the cream cheese until smooth and then adding the sugar and beating. Then add the eggs one at a time and mix. Add the sour cream and vanilla. Chop the remaining 12 Oreos into chunks and fold them in the mixture. Pour this batter over the crust. Bake until the edges are firm but middle jiggles slightly (around 35 minutes). Let the pan cool to room temperature. Then, cover pan with wrap or foil and refrigerate for at least three hours before serving.
Verdict: My need for perfection prevails. I’d like to make many modifications to this recipe. The filling did not stick to the crust very well (I think I’d actually like a thinner crust). The top of the cake browned in the oven (which could probably be fixed by covering it while in the oven). The filling itself was a big spongey for my liking.
Still, this is a good easy recipe: I had this for breakfast three days in a row and then my siblings fought over the leftovers.