2013 Week 33 - Baked Oreo Cheesecake

Mr Simpson · 24-08-2013 3:46pm #1

I found this recipe recently, and it makes quite a nice cheesecake, Hope you all enjoy.

You Will Need
750g Philadelphia Cheese (I used light because it was in the fridge)
24 Oreo Biscuits (There are 14 in a pack)
150g Caster Sugar
3 Large Eggs
50g Butter (melted)
5ml Vanilla Essence

Equipment
9 inch Round Springform Tin
Food Processor (or a bag and Rolling Pin)
Bowl
Whisk

Preheat the oven to 170c (or 180c if you dont have a fan oven)

Step 1

Put 16 of the cookies into a food processor with the melted butter and blitz until you have a fine powder.

Put into the springform tin and press in firmly

Step 2

In a mixing bowl, mix the sugar, vanilla and cream cheese until well combined. Add the eggs one at a time, mixing all the time, until you have a smooth mixture.

Step 3

Chop the remaining 8 cookies roughly (leave them chunky)

Step 4

Mix half of the cookies into the mixture

Step 5

Add the mix to the tin, and top with the remaining cookies

Step 6

Bake for 40-45 minutes at 170c, until the cheesecake is just set in the middle

Step 7

Cool the cheesecake, then chill for 3 hours, or overnight

Step 8

Enjoy!! (Store any leftovers in the fridge)

fitzcoff · 24-08-2013 4:58pm

looks good, I have tried tried a baked cheesecake before so I may attempt this one next week

Thanks op

sillymoo · 24-08-2013 5:07pm

Omg that looks amazing! I an certainly going to have to try this....

Mr. CooL ICE · 25-08-2013 10:34pm

Got up this morning and was in the gym by 8:30. Did a squat, bench and pullup session and promptly walked across the carpark to Dunnes to buy two boxes of Oreos. Well done Mr Simpson, you made me look like a right hypocrite :pac:

Very tasty. The base fell off when I moved it to the plate above

Mrs Fox · 25-08-2013 11:16pm

Followed by bicep curls of lifting fork to mouth.
That looks yum LordChessington

Tom Dunne · 26-08-2013 8:11am

Looks great. I love cheesecake,but have never attempted making it for some reason.

That reason has now gone.

RobertFoster · 26-08-2013 3:11pm

Very tasty. Not as sweet as the non-bake lemon cheesecakes my mother makes, but that just means you can eat more of it, yeah?

Like LordChessington, I exercised first by going out for a 70km spin on my bike. Knowing what was in the fridge was great motivation!

I tried SuperValu, Dunnes, and Tesco looking for the rectangular blocks of Philadelphia and I couldn't find them. I guess you can only get it in tubs now? If anyone is looking, Tesco have to 300g tubs reduced to €2 and the 200g tubs down to €1.50 at the moment.

Mr Benevolent · 26-08-2013 4:11pm

RobertFoster wrote: »

Tesco have to 300g tubs reduced to €2 and the 200g tubs down to €1.50 at the moment.

Don't bother about Philly, just get the generic cream cheese in Tesco for 75c. Tastes the same.

Faith · 26-08-2013 4:18pm

Mr Benevolent wrote: »

Don't bother about Philly, just get the generic cream cheese in Tesco for 75c. Tastes the same.

Actually, the make up of generic cream cheeses is different and they're not as thick. They might not set as well and they melt more easily. Full fat Philly is what you should always aim to use if possible. It's one area where it's definitely worth using the brand for better results

.

vicwatson · 26-08-2013 4:23pm

Mr Benevolent wrote: »

Don't bother about Philly, just get the generic cream cheese in Tesco for 75c. Tastes the same.

And Aldi have it also, in full fat or light for about 69c, I've used them since I started making Cheesecakes about 2 years ago and they've always been 100% no problem.

Mr Benevolent · 26-08-2013 4:37pm

Faith wrote: »

Actually, the make up of generic cream cheeses is different and they're not as thick. They might not set as well and they melt more easily. Full fat Philly is what you should always aim to use if possible. It's one area where it's definitely worth using the brand for better results .

I've used both and they both taste the same in a cheesecake, baked or otherwise.

CombatCow · 27-08-2013 10:23am

Me too, I switched to tesco cream cheese and its turned out the same as using philly, anyways thanks for this recipe, i shall try it out

dipdip · 27-08-2013 10:02pm

Faith wrote: »

Actually, the make up of generic cream cheeses is different and they're not as thick. They might not set as well and they melt more easily. Full fat Philly is what you should always aim to use if possible. It's one area where it's definitely worth using the brand for better results .

I agree Faith, on two occasions I used generic cream cheese and to my bafflement everything went watery.

Tabitharose · 31-08-2013 10:02am

vicwatson wrote: »

And Aldi have it also, in full fat or light for about 69c, I've used them since I started making Cheesecakes about 2 years ago and they've always been 100% no problem.

They also have their own take on oreos which work just as good in this, I used their cream cheese, and their oreos - thanks for the recipe OP