I decided to bring a dessert because I figured it would be easier. Decided it should probably be an Oreo Cheesecake. I asked Andy if I should do a baked or a refrigerator cheesecake... of course, it should be baked. So, I baked a cheesecake. The recipe said to do a water bath. Ugh... It was a crazy night when I was baking and I said "forget it" and just filled a pan of water and tossed it in the rack below. Now I'm WELL aware WHY you do the water bath. it's not for the steam, blah blah blah... I was tired, I was not feeling great, and this was my answer to the problem. The recipe also suggests leaving it in the oven for an hour after the oven is off. My oven doesn't just turn off.... it runs endlessly until it reaches a temp that it feels it's safe to turn off. So now you have all my excuses why this was the most cracked cheesecake in the history of cheesecakes. I don't wonder WHY this happened, I know why just wow... it was like the Grand Canyon of cheesecake cracks. The good news was this cake is covered in ganache. Yes, crack filler. NO ONE KNEW!!! It was just more deliciousness for everyone.
All in all the potluck was a success - we all walked away with bell aches from eating too much. The cheesecake was very good - even if overbaked, it was very good. Well worth the whining and extra work.
Oreo Cheesecake Recipe
Ingredients
Crust
12oz Oreos, completely crushed into a crumb
3 Tablespoon Butter, melted
Cheesecake
24 oz Cream Cheese, very soft at room temp.
1 cup Granulated Sugar
1/2 heaping cup Sour Cream or Greek Yogurt
1/3 cup Heavy Cream
1 Tablespoon Vanilla Extract
2 Vanilla Bean Pods (cut in half and the caviar extracted with a knife)
3 Large Eggs, at room temp.
5oz Oreos, crushed with some larger pieces
Chocolate Ganache
8 oz Dark Chocolate Finely Chopped
4 oz Heavy Cream
Whipped Cream
1 Cup Heavy Whipping Cream
1 Teaspoon Vanilla Extract
2oz Oreos, crushed
Instructions
Crust
Grease a 9-inch springform pan (affiliate link) set aside. Preheat oven to 325F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
Cheesecake
In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add heavy cream, sour cream, vanilla extract, vanilla bean caviar mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Gently fold in crushed Oreos. Pour into prepared pan. Place 9-inch springform pan (affiliate link) in a 10-inch cake pan- place cake pan in roasting pan (affiliate link) and fill roasting pan (affiliate link) with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.
Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan (affiliate link) and wrap with plastic wrap. Let sit in the fridge overnight.
Chocolate Ganache
In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set.
Whipped Cream
When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla. Whisk until stiff peaks form. Using a pastry bag and any tip you like to pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then crumble crushed Oreos on top. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
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