I’m admittedly quite an unpredictable person- just ask GT. I do what I like, when I like and my mood changes pretty much like the weather.
But if there’s one way I’m definitely predictable, it’s that any time there’s a cheesecake in my oven, you can beat it’s most definitely walking out the door the second it’s set and ready to go.
You see, from its rich, creamy mouthfeel to its dense texture, there’s plenty about the cheesecake I don’t fancy.
But when a colleague whose birthday was coming up raved about an Oreo cheesecake from a local bakery, I knew instantly that, my personal differences with the cheesecake aside, that was what he was gonna be getting.
Making the cake, from the pressing in of the crust to topping the cake with cookie crumbs, was kinda fun and the easy part. Transporting it to the office though, thanks to the lack of cake boxes, was not so easy.
I ended up using a metal tin, inverted with the cake sitting on the lid and keeping my fingers firmly crossed that the cake would make it to office in one piece.
Thankfully, it did make it to the office and then to lunch intact, where it was given the thumbs up by all present.
Given that I didn’t have a slice, I just have to take their word for it but judging by how much fun this was to make and how well received it was, it certainly looks like it won’t be the last time I’ll be making this one.
Cookies and Cream Cheesecake [adapted from Martha Stewart’s Cupcakes]
10 Oreo cookies, roughly chopped
500g cream cheese, at room temperature
1/2 cup caster sugar
1 tsp vanilla extract
2 eggs, at room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt
14 Oreo cookies
50g butter, softened
- Preheat the oven to 135C. Line a 7 inch springform pan with aluminium foil, grease generously and set aside.
- To make cookie crust Crush the cookies and rub the butter in. Press the cookie crumbs evenly and firmly into the base of the springform pan. Refrigerate the crust while you make the batter.
- To make the batter Using an electric mixer, beat the cream cheese on medium speed until smooth. Gradually add the sugar and then the vanilla, scrapping down the sides of the bowl.
- Gradually add the beaten eggs in, followed by the sour cream and salt, beating until combined. Fold the cookie pieces into the batter.
- Pour the batter into the pan over the cookie crust. Bake for about 40 to 45 minutes or until the filling is set.
- Remove the cake from the oven and let cool completely. Refrigerate for at least 4 hours before unmoulding and serving. Serves 12