OREO FUDGE CHEESECAKE #DESSERT #OREO
You're presumably contemplating internally, "wow. What an inconceivably rural looking cheesecake that is."
All things considered, that is what twenty dollars worth of lethargy resembles, my companions.
It's that decent endured wood that is giving you that fantasy of rusticalness (leave spell-check).
I asked my sister to go out to the wood scrap heap and discover me some OK wood to use for my photographs. She drove me out there in the sub-50º climate (revulsions) looking satisfied with herself. I took a gander at the sheets strewn over the ground.
"Alright slave, hammer these sheets together. I'm going inside to get warm."
"What???"
"I'LL PAY YOU TWENTY BUCKS, JUST DO IT."
What's more, with that, I hastened back to the house where I have a place.
I have another admission. I didn't make the cheesecake either. It's crafted by a portion of my different cronies. They altogether allude to themselves as "the cooking class" which my more seasoned sister educates. They are the best pack of tweens and they can ACTUALLY COOK. I know.
INGREDIENTS
Crust:1 1/2 cups Oreos, crushed well (about 1/2 package)
1/4 cup butter
Filling:
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
4 eggs, lightly beaten
2 teapsoons vanilla
A whole package Doublestuffed Oreos, crushedTopping (optional):
1 cup sour cream
1/4 cup granulated sugar
INSTRUCTIONS
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
4 eggs, lightly beaten
2 teapsoons vanilla
A whole package Doublestuffed Oreos, crushedTopping (optional):
1 cup sour cream
1/4 cup granulated sugar
INSTRUCTIONS
- Preheat the panggangan to 300º. Grease a 10 inch springform pan.
- Combine the cookie crumbs for the crust and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
- In a large mixing bowl combine the cream cheese, sour cream, and sugar until smooth. Add the eggs and vanilla and beat just until combined. Stir in the remain crushed Oreos. Pour over the crust in the pan.
- Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast, you don’t have to do it if you don’t want to). Bake for 1 hour and 20 minutes. Turn the panggangan off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the panggangan and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
- For the topping, you can mix together the sour cream and sugar and spread it on top or you can do whipped cream instead. Drizzle on some hot fudge (recipe below) and top with mini Oreos.
For more detail: https://bit.ly/2VabAd5
