I love Oreo cookie crusts. Excellent Recipe! I tried this recipe because, like your boyfriend, I love a proper New York style cheesecake. The addition of the Oreo cookie crust sold me completely. I found this cake way too creamy, almost gooey. A real NY style cake is dense and heavy, but ever so slightly more crumbly and flakier I suppose it is drier. I suppose this blast of intense heat is what makes most cheesecakes crack, but putting a pan of hot water at the bottom of the oven should solve that problem, as doing so essentially turns your oven into a steam oven.
Whereas some folks might like that, I thought your cake suffered a bit for this, and seemed undercooked. This is not to say that the taste of yours was unappealing, I just thought the unctious creaminess was not what was intended for the classic New York cake. I have to disagree with you. I made this recipe with perfect results. Trial and error I say. All you have to do is adjust the heat a little bit higher if your cheesecake is to creamy.
Mine turned out nice but I callibrate my oven every year as they are known to lose a bit of there heat over time. It has to be without nuts and without cream. I would like a cheesecake that would be liked by children.
Well, honestly, this is the only cheesecake recipe I have. Or like a big wonderful cheese! I LOVE this recipe! Thanks a bunch for the tip! I recently made it with a strawberry topping — delish! Pingback: Cinnamon Cheesecake « Rosemary Kitchen. I want to try this recipe with the cooking modifications you made. Just one question. When you say to turn the oven on to and cook for 10 minutes, do you mean 10 minutes from the time you put it in the oven, or 10 minutes after the temperature reaches ?
My oven takes a while to get that hot, so I want to make sure it gets enough of a blast of high heat. Thanks for your recipe! Just put it in there and turn the oven on. The initial high temp basically just browns the top and sides a bit so it looks nicer and not undercooked.
I will try and let you know how it turned it. It looks fabulous! I have another in the oven right now… hopefully it will turn out as wonderfully! I tend to have to leave it in my oven a bit longer than your specified times, but last time there was no cracking it and just tasted divine! Thanks, Kylee! The red velvet version sounds awesome! I bet it looks beautiful! I was reading your other cheesecake recipe, and this sounds uh-mazing.
I was wondering if you ever made peppermint bark cheesecake? I want to, but I can only find one recipe online, and it looks good, but not what I want. I am going to just try experimenting, but I would love input.
But I did make a version of this cheesecake with marbled dark and white chocolate here and several of the commenters mentioned turning it into a peppermint bark cheesecake, so you should definitely check out that recipe and the comment by Desiree for her plan to adapt it.
I think my plan would be a bit simpler than what Desiree wanted to do, though. Maybe just add some peppermint extract to the chocolate part of the cheesecake. It also might be fun to play with the crust. Maybe use some kind of chocolate mint cookie? I am going to try and make this next week to take to my in-laws for Christmas.
Any suggestions? And thanks for the recipe!! For example, I saw that you mentioned you might use a chocolate ganache on the peppermint bark cheesecake. I am sure I can figure something out, I would rather have your opinion before I try it! I would definitely wait to add the ganache until the cheesecake is totally cooked and has been chilled for all or most of the 24 hours.
I used a ganache recipe for these cupcakes that would probably work fine for this, too. Good luck! Most people head out to a restaurant for just one slice. This post contains some affiliate links. I know people tend to get intimidated by a recipe like this. I promise, it turns out perfect every single time. It all would be delicious. What are you waiting for? Scroll to the bottom for the Printable Recipe. Espresso Chocolate Cake. Peanut Butter Brownie Dip. Oh my goodness!
That looks so amazing. I just pinned your delicious recipe! Miz Helen. This looks scrumptious. My family loves oreos and would love this. Thanks for sharing at Merry Monday. Hope to see you next week. Mmmm…such a decadent treat. Best New York Cheesecake I have made. This post may contain affiliate links. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. My wife loves mint Oreos.
Excellent and dense! I added a thin layer of whipped cream to the top followed by dollops of cream. A perfect birthday cake for my 16 year old son. So happy to hear it was a hit at such a milestone birthday! Thanks for stopping by to let me know! I made the Oreo cheesecake today. My cheesecake had cracks in the top even with a hot water bath and the only thing I can attribute it to is using cold cream cheese and sour cream.
Otherwise the cheesecake is fabulous. Thank you. Oh no! Did you use a 9inch springform pan? I hope you were still able to enjoy it. This may be my very 1st Kitchenaid baked goodie! Thank you for this inviting recipe. Does the size of the mixer enough for one Oreo cheesecake recipe? Not short? Unless I double the recipe…. Basic knowledge I got from sweet memories of my real baker grandma.
When you say you have a big version do you mean the 6qt lift bowl version? If so, yes there will be plenty of batter in the bowl, so go for the recipe as written. For the blender it could definitely work, you may have to fuss with it a bit. I love the chunks of cookie in there—a little crunch with the creaminess. So good!
Seriously stop, you had me at Oreo cheesecake. Friend's Email Address. Your Name. Your Email Address.
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