Monday, March 14, 2011

Oreo Cookie Cheesecake

10 inch pan, buttered

1250 g cream cheese (5pack)
2 cups of sugar
1 whole lemon juice and zest
250ml whipping cream (35%)
6 eggs
12 Oreo cookies

Preheat your oven at 325F.The cheesecake will bake on the middle rack, and you also need a pan with water on the bottom rack to create steam inside.

In your food processor, mix together cream cheese, sugar and lemon juice. Once you have a smooth mixture, add your cream and eggs by hand in a large bowl.

Pour the batter in your greased pan and add 6 to 8 cookies in chopped in pieces all over the pan.

Bake until the filling has a uniformed jiggling, around 2 hours but it could take longer.

Let it rest in the fridge over night or for best results, two days. Decorate with fresh whipped cream and the remaining Oreo cookies on top.

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