Remember MONTHS ago when I was given 4 mini spring form pans to review? Here
Anyway I received them,
and then got really busy but I kept my eyes out for someone to post the perfect cheesecake recipe.
Luckily for me, Naomi at Bakers Royale did just that.
I love cheesecake, but unfortunately for my waistline, Matt does not. I didn’t have anyone in this house to help me eat all these. So I gave them to my boss, and she shared them with her family for the weekend.
The cheesecake recipe is adapted from Bakers Royale and the crust recipe is adapted from Real-Restaurant-Recipes.com
[Printable Recipe]
Ingredients:
Crust:
2 1/4 c. crushed Oreos cookie crumbs
1/2 stick butter
Filling:
2 1/4 c. heavy cream
1 lb cream cheese
2/3 c. sugar
1/2 tsp salt
2 tbsp lemon juice
2 tsp vanilla extract
1 cup Oreo cookies crushed.
Directions:
Make cookie crumbs in the food processor
Check out the 70’s beauty my mom gave me! One day I will upgrade to a kitchen aid processor. One day. Combine cookie crumbs with butter and stir
Press into the bottoms of pans going up the sides a little
Refrigerate the crust for an hour
Beat heavy cream until medium peaks form and then set aside.
Add cream cheese (softened), sugar, salt, vanilla and lemon juice and beat until smooth
Add to heavy cream and mix until incorporated
Gently fold in Oreo cookies
Fill pan with filling and refrigerated overnight.
Remove from spring form pan and serve. I would have served with whip cream and Oreos on top had I been serving them to someone other than myself.
These were so easy and fail proof! You have to make them. You can also make it in a 9inch pan if you want one large cheesecake.
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