Cheesecake with an oreo cookie crust ๐๐ฐ
Cheesecake with an oreo cookie crust
Ingredients
Bark
2 cups oreo cookies without the white filling finely ground
14 cup of melted butter
2 tablespoons of sugar
Cheesecake
4 8oz. of cream cheese
1 23 cups sugar
3 tablespoons allpurpose flour
14 teaspoon salt
4 eggs
2 egg yolks
1 12 teaspoons vanilla extract
14 cup of sour cream
Strawberry glaze
1 cup of strawberries
1 pint small fresh strawberries washed and peeled
3 tablespoons of water
2 tablespoons of sugar
1 tsp cornstarch
Preparation
Preheat to 325ยบ F. In a large pot with water bring to a boil for the water bath.
In a large bowl whisk the cream cheese sugar flour and salt until smooth. If a mixer is used mix at low speed. Add the whole eggs and egg yolks one at a time beating well but still at low speed after each addition. Place the vanilla and sour cream.
In a large baking dish fill with the boiling water until it reaches halfway up the sides of the bread cake. If your cheese tray is not watertight cover the bottom securely with aluminum foil before adding water.
Remove the cake from the water bath and cool to room temperature. Cover the cake with plastic wrap and refrigerate until very cold at least 3 hours or overnight.
Strawberry glaze Puree frozen strawberries in a food processor or with an immersion blender. Press strawberry mixture through a fine mesh strainer into a small saucepan. Add water.
In a small bowl mix the sugar and cornstarch. Stir into the puree in a saucepan. Bring to a boil stirring constantly. Continue cooking and stirring until thickened and clear. Add food coloring if desired.
Cool to room temperature.
Arrange the strawberries in a single layer around the cooled cheesecake. Drizzle cools glazed evenly over the strawberries on the cheesecake. Store covered in the refrigerator.
