Tag Archives: oreo

Snack idea: Oreo cheesecake

19 Aug
oreo cheesecake

Oreo cheesecake

Ingredients

  • Crust
  • 1 1/2 cups Oreo cookie crumbs (about 23 Oreos, finely chopped)
  • 2 tablespoons butter, melted, plus more for the pan
  • Filling
  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 cup sugar
  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 (8-ounce) container sour cream, at room temperature
  • 14 Oreo cookies

Instructions

Crust

Mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2″ up the sides with crumbs, set aside.

Filling

All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into the cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.

Pour cream cheese into the spring form pan and place the nine coarsely chopped Oreo Cookies on top of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour. The cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggle, then cook for an additional 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.

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Snack idea: Oreo cupcakes

11 Aug
snack oreo cupcake

Snack oreo cupcake

Ingredients

  • 6 Oreo biscuits
  • 115 g unsalted butter, softened
  • 115 g caster sugar
  • ½ tsp vanilla extract
  • 100 g self-raising flour
  • 20 g cocoa powder
  • 2 large eggs, beaten
  • 1 tsp milk

Frosting

  • 50 g butter, softened
  • 80 g cream cheese, cold
  • 175 g icing sugar
  • 6 Oreo biscuits

To decorate

  • 11 mini Oreo biscuits

How to do it

1. For the cupcakes: preheat oven to 180C/160 fan/gas 4. Line a muffin tin with 11 paper muffin cases. Separate the Oreos and place half into the bottom of each case, with any cream filling facing upwards.

2. Cream together the softened butter and caster sugar, along with the vanilla extract, until pale and fluffy.

3. Sift in the flour and cocoa powder. Add the two beaten eggs and mix well, taking care to stop once all of the dry ingredients are incorporated. Add the milk and beat briefly to combine.

4. Divide the mixture evenly between the cupcake cases. Bake for 22-25 minutes.

5. For the frosting: place the six large Oreos into a food processor and whizz into crumbs. Alternatively, place the cookies into a plastic food bag and smash with a rolling pin. Set aside.

6. Rub the softened butter into the icing sugar using the back of a wooden spoon. Do the same with the cream cheese.

7. Once the icing sugar has been incorporated, whisk with an electric mixer until light and fluffy.

8. Gently fold the Oreo crumbs into the frosting, being careful not to over mix. If the frosting is a little runny at this stage, place in the fridge to chill for 15 minutes.

9. To decorate: cover each cupcake with the frosting and finish with a mini Oreo.