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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 12 |
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I've been making this cheesecake for years and I don't even have to look at the recipe any more. It is always requested at parties. The baking technique is adapted from Alton Brown's cheesecake recipe. Makes for a creamy cake that won't crack on the top Ingredients:
1 (1 1/4 lb) package oreo cookies |
1/3 cup butter or 1/3 cup margarine, melted |
4 (8 ounce) packages cream cheese |
1 cup sugar |
1/3 cup whipping cream |
6 eggs |
2 teaspoons vanilla extract |
2 tablespoons flour |
Directions:
1. Preheat oven to 300 degrees F.
2. Crush 1/2 the package of Oreos (27 cookies) in the food processor or in a bag with a rolling pin.
3. Mix with the melted butter and press into the bottom of a springform pan.
4. Bake for 10 minutes, let cool.
5. Place a roasting pan 1/2 full of water to preheat on the shelf under which you will bake the cheesecake.
6. Cut Cream Cheese into chunks and allow to soften in large mixing bowl.
7. Blend Cream Cheese with sugar with electric mixer until fluffy.
8. Blend in eggs, whipping cream and vanilla.
9. Blend in flour.
10. Pour half the filling over the crust.
11. Break remaining cookies in half and arrange on the filling.
12. Pour remaining filling on top of the cookies.
13. Lower oven temperature to 250 and bake for one hour.
14. Turn the oven off and open the door for one minute.
15. Close the door for one more hour.
16. Remove the cheesecake from the oven and place in the refrigerator for 6 hours to completely cool before serving.
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