I can't say for the taste, as I made this for a family function to be held tomorrow but it looks fantastic! I can't imagine it ever tasting bad! I had no problems with caramel oozing out of the crust but I wrapped the base of my Springform in parchment paper and pressed the Oreo crust up the sides and made sure that the caramel base didn't overflow the cookie crust.

I also did a water bath with the pan wrapped in foil. I had some butter leakage but it wasn't major. Side note: I recommend using the parchment paper as I was able to easily remove the cake to a plate for drizzling the caramel and chocolate to make for a great presentation. I have always had problems serving cheesecakes directly from the pan bottom and half of the crust sticking to the pan. This eliminates that problem.



For the crust:
23 Oreo cookies (the whole cookie - icing and all!)
2 tbsp. unsalted butter, melted
For the cheesecake:
12 oz. cream cheese, room temperature
6 tbsp. sugar
6 tbsp. sour cream, room temperature
1/2 tsp. vanilla extract
1/4 tsp. salt
1 large egg plus 1 egg yolk
12 Oreo cookies, roughly chopped (the whole cookie - icing and all!)

READ MORE >>>>> OREO CHEESECAKE BARS @ tablefortwoblog.com


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