Red Velvet Oreos New York Style Cheesecake

Amended from Junior’s Cheesecake Recipe
Inspired by Cheesecake Factory’s Oreo Cheesecake


CRUST:

1 package red velvet Oreos (NOT double stuffed)
2 tbsp butter, room temperature

DIRECTIONS:

1. Reserve six Oreos. Pulverize the rest with the butter.

2. In 8 inch springfoam pan, line bottom and two inches up the side with the crust mixture.


CHEESECAKE (ALL INGREDIENTS BELOW MUST BE AT ROOM TEMPERATURE):

3 8 oz packages Philly Cream Cheese (FULL FAT, NO SUBSTITUTIONS)
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 eggs
2/3 cup heavy whipping cream
5 Oreos, reserved from above crust recipe, and chopped roughly

DIRECTIONS:

1. Put all ingredients except Oreos into a Kitchenaid, and mix well.

2. Stir in the Oreos, don’t crush them though.

3. Pour batter into springfoam pan on top of crust.

4. Preheat oven to 350 F.

5. Place deep pan (like a broiler pan) into the oven. Place the springfoam pan inside of it. Fill the broiler pan with hot not boiling water until it half covers the springfoam pan. This is to keep your cheesecake from cracking.

6. Bake cheesecake for 1 hour, until top is golden, outside edge is firm, and middle of cheesecake is still jiggly.

7. Take the cheesecake out of the water bath and set it on the counter. Let it sit for two full hours. Leave it alone and don’t touch it. It will continue to cook and the middle will stop being jiggly at the end of those two hours.

8. Refrigerate the cake overnight. It tastes better that way.


CHOCOLATE FROSTING:

1/2 c heavy whipping cream
3/4 c semisweet chocolate chips

DIRECTIONS:

1. Mix cream and chocolate chips in pyrex bowl. Microwave 15 seconds. Stir.

2. Microwave 5 seconds. Stir. The stirring is important, don’t let the batter get too hot or you’ll burn the chocolate. It’s a slow process but do it right. Repeat this step if you need to. I don’t think you will, but it depends on the power of your microwave.

3. Pour chocolate frosting on top of cheesecake. Fridge till solid.


WHIPPING CREAM:

1/4 c heavy whipping cream
1/4 tsp vanilla extract
1 tbsp sugar

DIRECTIONS:

1. In Kitchenaid, mix all ingredients on high until hard peaks form.

2. If you are fancy, pipe a fluff of whipping cream onto the center of the frosted cheesecake. If not, just make a big heaping spoonful of whipping cream in the center of the frosted cheesecake.

3. You had one Oreo left. I sure hope you didn’t eat it, break it, or lose it. This is your garnish. Put the last Oreo upright in the center of your whipping cream mound.

4. Sprinkle any leftover chocolate frosting you have on top of the whipping cream mound and the Oreo.


Your cheesecake is finished. ENJOY!!


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