OREO FUDGE CHEESECAKE #CAKE #DESSERT
You're most likely contemplating internally, "wow. What an unfathomably provincial looking cheesecake that is." All things considered, that is what twenty dollars worth of lethargy resembles, my companions. It's that pleasant endured wood that is giving you that figment of rusticalness (leave spell-check).
I asked my sister to go out to the wood scrap heap and discover me some respectable wood to use for my photographs. She drove me out there in the sub-50º climate (repulsions) looking satisfied with herself. I took a gander at the sheets strewn over the ground.
I have another admission. I didn't make the cheesecake either. It's crafted by a portion of my different followers. They all in all allude to themselves as "the cooking class" which my more seasoned sister instructs. They are the best bundle of tweens and they can ACTUALLY COOK. I know.
So at this point you're pondering internally, "How could you dare to post this cheesecake, you beast! How could you assume acknowledgment for something that you had no part in! How could you taint these delightful natural sheets with your sluggishness!"
All things considered, I don't reprimand you for intuition these things, since I have not yet referenced that I am the person who made this lovely hot fudge.
INGREDIENTS :
- Crust:1 1/2 cups Oreos, crushed well (about 1/2 package)
- 1/4 cup butter
- Filling:
- 3 packages cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups sugar
- 4 eggs, lightly beaten
- 2 teapsoons vanilla
- A whole package Doublestuffed Oreos, crushedTopping (optional):
- 1 cup sour cream
- 1/4 cup granulated sugar
INSTRUCTION :
- Preheat the panggangan to 300º. Grease a 10 inch springform pan.
- Combine the cookie crumbs for the crust and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
- In a large mixing bowl combine the cream cheese, sour cream, and sugar until smooth. Add the eggs and vanilla and beat just until combined. Stir in the remain crushed Oreos. Pour over the crust in the pan.
- Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast, you don’t have to do it if you don’t want to). Bake for 1 hour and 20 minutes. Turn the panggangan off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the panggangan and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
- For the topping, you can mix together the sour cream and sugar and spread it on top or you can do whipped cream instead. Drizzle on some hot fudge (recipe below) and top with mini Oreos.
For more detail : http://bit.ly/318rZBG
