For our Twelfth Night Party I made cheesecake.
I made a large cake for the pedestal dish in the middle of the photo.
A couple of my friends said that they usually don’t care for cheesecake because it’s so heavy. But they love my cheesecake because it is light and fluffy. And I add a twist to the crust that really puts it over the top.
The ingredients for the filling are:
- 4 – 8 ounce packages of cream cheese
- 5 large eggs
- 1-1/2 cups of sugar
- 1 cup sour cream
- 2 teaspoons vanilla
The crust is made from:
- 26 Oreo cookies and
- 1/4 cup of melted butter
And the topping:
- 1 cup sour cream
- 1/4 cup sugar
In a large mixer bowl combine the sugar and cream cheese and allow to come to room temperature.
Cream cheese and sugar — it’s a large cake.
Mix the cream cheese and sugar with an electric mixer. Add eggs one at a time while beating.
Break the eggs into a pitcher or measuring cup and let them slide into the batter one at a time while mixing.
Add the cream cheese and vanilla. Mix for 20 minutes with an electric mixer.
Once all the ingredients are added mix for a full 20 minutes.
Don’t cheat on the time!
Notice the increased volume after 20 minutes of beating.
In the meantime crush the Oreos either in a plastic bag with a rolling pin or in a food processor until the crumbs are uniformly fine. Add the melted butter and mix together.
I pulled out the food processor with a chopping blade to pulverize the Oreo cookies.
Press into the bottom of a large springpan.
Press the Oreos up the side of the spring pan as far as possible but it’s not necessary to be thorough or neat. Patch any holes in the bottom of the pan.
Pour in the cream cheese batter and bake for 45 to 50 minutes at 350 degrees.
Aluminum foil around the bottom of the spring pan will catch leaks while the cake is baking.
The batter might rise above the top of the pan during cooking. After the allotted time leave the cake in the oven with the oven turned off and the door ajar for another hour.
As the cake cools large cracks will form.
Allow to cool at room temperature, spread topping of sour cream with sugar to hide the large cracks that inevitably form.
Cool the cheesecake in the refrigerator with its sour cream topping.
Refrigerate until ready to serve. The cake is best eaten at room temperature.
The crunchy Oreo crust against the creamy smooth cheesecake is a bite of heaven.
Do you tinker with recipes?