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By kml9876 | Published on November 14, 2008 | 1 comment | Categories: Cheesecake

Oreos and cheesecake Mmmmm

Ingredients for the crust

Ingredients for the filling

Ingredients for the topping

Directions

In a bowl, combine cookie crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
Stir in the crushed Oreos. Pour over the crust. Return the cheesecake to the baking sheet. Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.
Over a double boiler melt the 6 squares of white chocolate.
In a small saucepan, bring the cream to a simmer. Add a small amount of the cream at a time into the white chocolate. Whisk until smooth. Cool slightly and then pour on top of the cheesecake. Sprinkle the pieces of Oreo over the topping. Cover and chill overnight. Remove sides of pan.

By kml9876 | Published on December 25, 2007 | 0 comments | Categories: Cheesecake

Three types of chocoalte make this a triple chocolate cheesecake

Ingredients

Crust

1/2 stick (4tbsp) butter, softened
1 1/2 cups chocolate cookie crumbs (about 27 Nabisco Famous Chocolate Wafers or 20 Oreo Cookies finely crushed)

Filling

3 bricks (8oz each) cream cheese softened. Note you can use 1/3 less-fat (Neufchatel) cream cheese to make a "healthier" version
1 cup of sugar
2 tbsp cornstarch
3 large eggs
1/2 cup sour cream. Note you can use reduced fat sour cream to make a "healthier" version.
1 tbsp vanilla extract
4 oz milk chocolate
4 oz white chocolate
4 oz semisweet chocolate

Chocolate Glaze

Place a sheet of foil on oven rack to catch any drips. Heat oven to 350 degrees. You will need an 8 * 3in springform pan coated with non-stick cooking spray.
Crust - In a small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over bottom of pan. Bake 8-10 minutes on foil sheet until set. Cool on rack. Reduce oven temperature to 300 degrees.
Filling - Beat cream cheese, sugar, and cornstarch in a large bowl with mixer on medium speed until smooth, scraping down the sides of the bowl several times with a spatula. With mixer on low speed beat in eggs, 1 at a time, then sour cream, and vanilla just until blended.
Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another, and semisweet into a third bowl. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon white chocolate batter over milk chocolate layer to cover. Gently smooth. Spoon semisweet chocolate batter over white chocolate to layer. Bake 45 minutes, or until center still jiggles slightly when shaken. Immediately transfer to a wire rack and refrigerate at least 3 hours.
Glaze - melt the bittersweet baking chocolate, butter, and corn syrup over low heat. When melted together pour over cooled cheesecake and allow to set.