Granini's Black & White Oreo Cheesecake
SO good, you'll want to risk salmonella, just so you can lick the bowl!
Ingredients:
3/4 of a bag of Oreos, smashed into smithereens.
4 Tablespoons salted butter
2 cubes (8 ounces per cube) cream cheese, softened
1/2 cups sugar
1 teaspoon vanilla
2 eggs
1/2 cup + 1/4 cup smashed Oreos
Recipe:
Preheat your oven to 325 degrees.
Smash up the Oreos (either in a cuisinart, or stuff 'em all in a plastic bag and bash them to smithereens with a rolling pin. Pour the crumbs into a 9 inch springform pan. Melt 1/2 cube of salted butter and pour over the Oreo crumbs. Using a fork, mix the crumbs together with the melted butter until all the crumbs are moistened. Gentle press the crumbs onto the bottom and up the sides of the pan, making sure not to leave any holes. I put my hand inside of a plastic sandwich bag to keep my fingers from getting icky and to keep all the crumbs for making their way up my fingernails, but you do what you gotta do. Set the crust aside.
In a stand-up mixer, place the 2 cubes of soft cream cheese, the sugar and vanilla, and slowly mix together, gradually increasing the speed of the mixer until they are light and fluffy. Turn your mixer speed down, but leave it running, and add one egg in at a time. Using a rubber spatula, scrape down the sides of the bowl and turn on the mixer for a few more turns, making sure all the ingredients are fully incorporated.
Pour half of this mixture into a bowl and set aside.
With the remaining mixture, slowly turn on the mixer again, and slowly add in 1/2 cup of crushed Oreos.
Pour the chocolate cheesecake mixture directly onto the Oreo crumb crust. Smooth with a rubber spatula until it completely covers the bottom of the pan.
Then, pick up the remaining cheesecake mixture (from the bowl you set aside), and plop that on top, smoothing it out with a rubber spatula, until it covers the surface.
Or, you can try something different, and make a pattern with your cream cheesecake mixtures. I did that in my cheesecake pictured here.
Or, you can try something different, and make a pattern with your cream cheesecake mixtures. I did that in my cheesecake pictured here.
At this point, you may feel free to either put your cheesecake in a water bath and then pop it in the oven. OR, if you're lazy and don't want the mess of the water bath, simply pop the whole thing in the oven for 1 hour.
Allow the cheesecake to cool completely on a baking rack, and then refrigerate for 6 hours, or overnight.
Before serving, either whip up some fresh whipping cream, or use some from a spray can (do whatever floats your boat), and sprinkle remaining 1/4 cup of Oreo crumbs (or chocolate curls) on the top in a decorative pattern, and enjoy!!
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For those of you who like pictures, here you go!
Smashed up Oreos. Add butter, and squish them all into a Springform pan.
I squished mine in a small Springform pan.
Trying something new, I decided to make a fun pattern by using my checkerboard cake pan liner. It didn't work out as well as I was hoping, but alas, it's always fun to try something new.
Whipping up the yummo cream cheese fixins.
Split the creamcheese innards into two bowls.
Pour in some of the Oreo crumbs and smooch it around. I think I may have added a wee bit too much, but it was mighty tasty!
I put the plain in the outer ring and the Oreo in the inner ring. Next time, I'll put the Oreo on the bottom and put the plain on the top.
Oooh, so very pretty!! Let it cool completely, and then put it in the fridge for 4 to 6 hours (or overnight).
Pull the cooled cheesecake out of the fridge.
Remove the Springform pan off the edges. If you have to loosen with a knife, please do so.
See? So pretty! Now it's time to slice, prep, and serve!
Isn't that pretty?!?
Another angle...
Enjoy!
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And don't forget, Goodreads is starting my contest *TOMORROW* for a free book giveaway!
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I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:
Or, you can buy either my e-book or the paperback version on Amazon here:
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