There is one cheesecake recipe which I liked since the day I started using it about two years ago. It was meant to be New York Cheesecake. However, I used oreo cookies as the base instead. This recipe never fails. It always turn out to be good and solid. You'll have to try it to be convinced!
Recipe for Oreo Cheesecake, modified from New York Cheesecake.
(Makes one 10" 1.5" tall and one 10" 2" tall Oreo Cheesecakes)
4 Rolls of Oreo Cookies, cream removed
80g Butter, softened
1.2kg Cream cheese, softened
350g Fine sugar
235g Whole milk
305g Sour cream
4 tsp Vanilla extract
40g Plain flour
1. Grind oreo cookies until fine.
2. Mix oreo cookies with softened butter, then press onto the bottom of the greased springform pans. Place it into the fridge.
3. In the large mixing bowl, mix cream cheese with sugar until smooth.
4. Blend in milk, then mix in the eggs one at a time, mixing just enough to incorporate.
5. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
6. Bake in the preheated oven of 150C for 90mins, or until the sides are firm, but centre still a little wobbly.
7. Turn the heat off, and let the cake cool in the oven with the door ajar for 5-6 hours. I left it overnight.
8. Then chill it in the refrigerator for a few hours before decorating or serving.
9. I decorated it with more crushed oreos, and added mini oreos to make it a true oreo cheesecake!
I baked my two cheesecakes in two separate ovens and both of them yield different outcomes! One of them were firmed at the end of the 90mins, while the other was still wobbly in the centre. One of it cracked while the other didn't. It could be due to the different quantities in the pan too. However, when they were chilled and cut, both yield the same taste-firm and good!