I made a major boo boo in my last post by not stating that the oven temperature (and all future ones too!) is in Celcius and not Fahrenheit. My apologies to the fahrenheit folks out there who attempted to make the Oreo cupcakes and waited FOREVER for your cakes to cook in 180 F. Yikes. Major. Mistake. I promise never to do that again!! Ever!!
I have only ever used the metric system so I’m a major doofus when it comes to miles, fahrenheit, yards, foot, ounce etc etc. Conversions means math. And math and I aren’t good friends. I am forever grateful to Diana’s Desserts which has this handy conversion site specifically for baking, for without it, I would be in a complete conversion mess. There are countless conversion sites out there, but Diana’s site is bookmarked on my computer and it’s totally my handy helper in times of baking.
So anyway, as mentioned in my last post, I have a fail-proof Oreo cheesecake recipe which has been in my collection for many years and so here it is. I normally bake this in a slightly smaller springform pan (8″) which means there’s a thicker layer of cheesecake to indulge in. However since moving back to Australia, I only have one springform pan which is 9″ and so I ended up with a wider, thinner cheesecake. Not too big a problem as I only needed a couple more crushed oreos to add to the base. Everything else remained the same.
If you’re still a little Oreo crazy after all my talk of Oreos, you’d want to give this a try. It’s easy, delicious and looks darn impressive. I love that it is such a forgiving cake, it makes amateurs like me look good.
COOKIES AND CREAM CHEESCAKE
Make one 8″ cake
1 cup crushed oreos (approx 12 cookies)
1 tbsp melted butter
1 x 250g pack cream cheese, softened
1 cup caster sugar
1 tsp vanilla extract
20 Oreos broken into small pieces
Mix crushed oreos with melted butter and press onto bottom of springform pan. Chill in the fridge while you prepare the other ingredients.
Preheat oven to 150C. Beat cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs one at a time at low speed.
Remove chilled base from the fridge. Pour cheese mixture over the crust. Sprinkle broken oreo pieces over the top.
Bake in the oven for an hour or until the centre is almost set. If it’s a teeny bit jiggly, it’s okay as it will set further after it comes out of the oven. Cool before removing from the pan. Refridgerate for an hour or more before serving.