Oreo Cheesecake

Ok here goes my first post on this brand new blog =]. I am still learning and exploring the art of baking. It all first started when i chanced upon this blog. Her blog gave me inspiration and from then on i started to bake using recipes from the net and from cookbooks. Hopefully, i will become as good as her in time to come. Wish me luck!!

Cheesecakes are yummy and are rather easy to prepare. This cake was supposed to be a New York Cheesecake. The texture is creamy and it has a tangy vanilla taste. Personally, i feel that the recipe is simple and the taste is good for a home-bake cheesecake.

For a change i thought it would be fun to give the recipe a tweak and do some experimenting. I added oreo and it turned out quite decent, deviating from the usual cookie and cream cheesecake which calls for milk. Comparing the two, I would prefer the original new york cheesecake recipe.

Oreo Cheesecake
Serving size: 8-10 slices
Equipment and materials:
1) Stand electric beater/ handheld electric beater
2) Measuring spoon set
3) Spatula
4) Mixing bowls
5) Wire rack
6) 18cm (7 inch) springform tin
7) Baking tray larger than springform tin
8) Aluminium foil

Biscuit base:
110g oreo cookies, filling removed
50g melted butter

Cheesecake filling:
250g block cream cheese (at room temperature)
20g butter softened
70g sugar
200ml sour cream (bulla light sour cream or premium sour cream)
1/2 tsp vanilla extract
5 oreo sandwich cookies, with or without cream filling as desired
1 egg

Topping:
2 oreo sandwich cookies, filling removed, crushed into powder

Method:
1) Prepare biscuit base as mentioned in Preparing a Cheesecake Tin using a 18cm (7 inch) springform tin.
2) Preheat oven to 160 degrees C
3) Beat cream cheese and butter untill creamy on medium speed. Add sugar and beat until combined.
4) Add sour cream and vanilla extract to cream cheese mixture on medium low speed. Beat until smooth and incorporated.
5) Lastly, add the eggs and beat until combined on low speed. Use a spatula to run through the filling in a zig zag manner to eliminate air bubbles.
6) Fold in the coarsely chopped cookie bits.
7) Pour filling onto biscuit base.
8) Wrap top and sides of spring form tin with aluminium foil as mentioned in Preparing a Cheesecake Tin. Bake at 160 degrees C for 45 minutes in a water bath.
9) When baked, allow cheesecake to cool in the oven with oven door ajar for 30 minutes.
10) Remove the tin from the oven and allow to cool on a wire rack.
11) Place cooled cheesecake tin in the refrigerator and chill for 4-6 hours. Dislodge cheesecake from cheesecake tin. Scatter oreo topping over cheesecake. Serve cheesecakes chilled.

Note:
1) To slice cheesecake nicely, wipe the knife after each slice with kitchen towel/s.
2) To smooth the sides of the cheesecake, dip a knife in hot water. Wipe the knife dry and run it around the perimeter of the cheesecake. Repeat the step if necessary.