Sunday, 25 September 2011

Cookies and Cream Cheesecake


My nephews 13th birthday was coming up and he requested that I make a baked cheesecake. I have only ever made 2 other cheesecakes but both were a great success, and judging by how fast this cheesecake got eaten I would say it was too.


I remember when I was growing up hearing people complain about making cheesecake because it seemed too hard. And I think a lot of people think the same thing and automatically put it into the too hard basket. Maybe its because baked cheesecakes have a tendency to crack when cooking?

Cheesecakes in general are pretty easy to make and there are certain methods you can use while baking it to help prevent cracks. I read something that said cracks happen when the cake cools down too quickly and the way to avoid that is to leave the oven door ajar with the cheesecake inside once its finished cooking. I tried this yesterday and I still got a big crack in the middle!
I have also read that cooking it in a water bath in the oven can prevent cracks, so I will give that one a go next time. But for some more helpful cheesecake tips and a massive range of cheesecake recipes yo can visit taste.com.au

The best thing about this cheesecake recipe is that the filling is just a base recipe that you can add anything you want to, in this instance I have added some Oreos.

Ingredients:
250gm choc ripple biscuits
125gm butter - melted

2x250gm packets cream cheese
2/3 cup caster sugar
3 eggs
150gm oreo cookies- coarsely chopped

Method:
1. Preheat oven to 160°C/140°C fan-forced. Line the base of a 20cm spring form pan. Process the choc ripple biscuits until mixture resembles fine breadcrumbs. Add the butter. Process until combined.Mixture should look like wet sand. Press the mixture over the base and sides of the spring form pan. Refrigerate.
2. Meanwhile to make the filling use an electric beater to beat the cream cheese and sugar in a large bowl until mixture if smooth. Add the eggs, one at a time beating well after each one. Fold through the oreos. Reserving some for garnish at the end.
3. Place the spring form pan onto a baking tray and bake in the oven for 50 minutes to 1 hour or until just set. The centre should be slightly wobbly. Turn the oven off. Open the oven door slightly and let the cheesecake cool for at least an hour. Refrigerate overnight.
4. Top with remaining oreos and dust with drinking chocolate. Serve.

Enjoy :)

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