Sunday, May 31, 2009

Oreo Cheesecake

I made a few Oreo cheesecakes this weekend from my mothers recipe. She got the recipe from my grandmother who found it in the newspaper, it's called 'Cheese Cake Father Sarducci'. When ever my mother makes this, which is usually holidays, everybody goes crazy for it! She usually makes it plain with a graham cracker crust but I wanted to try something different so i made an Oreo crust for all three cakes and one with crushed Oreos on top the other two with crushed Oreos inside. The first cake I made with the Oreos on top came out okay in the center but the Oreo topping tasted a little bit burnt. The other two came out good with the Oreos inside but all three were a little bit oily from the cream inside the cookies. When I make this again I'm probably just going to add the cookies to the top after it's cooked.

Here's the recipe and a few pictures.


-1 pound ricotta cheese
-2 cups sour cream
-16 ounces cream cheese
-1 1/2 cups granulated sugar
-1/2 cup butter, softened
-3 extra large eggs
-3 tablespoons flour
-3 tablespoons cornstarch
-5 teaspoons vanilla
-5 teaspoons fresh lemon juice

- Cream the 16 ounces of cream cheese in a bowl
- Add the pound of ricotta cheese to the cream cheese and mix until ricotta looks creamy
- Mix in the 2 cups of sour cream
- Then add the 1 1/2 cups of granulated sugar and 1/2 cup of butter
- Increase speed to medium and add 3 eggs, 3 tablespoons of flour, 3 tablespoons of cornstarch, 5 teaspoons of vanilla and 5 teaspoons of fresh lemon juice
- Beat on the highest speed possible without splattering for 5 more minutes
- Pour mixture into a 10 inch spring form pan
- Bake in a preheated 350 degree oven for one hour
- Turn the heat off after the hour of cooking and leave it in the oven for one more hour


- Make sure ALL ingredients are at room temperature before making!
- Bake the cake directly in the middle of the oven.
- Do not open the oven door while cooking or cooling.
- If you have a large capacity food processor. You could use it to mix all the ingredients together and it will help to blend the ricotta for a creamier cake.
- Place a large cookie sheet in the oven filled with cold water one rack underneath the cake. This will prevent cracking on top of the cheesecake.

Oreo crust

-1 1/2 cups Oreo crumbs
-2 1/2 tablespoons salted butter, melted

- Mix together Oreos and melted butter
- Flatten the mixture into the spring form pan just a little bit higher than the seam of the pan

These cakes were made in a smaller pan and needed to cook for a little less than an hour. That's why they're a little bit more browned than i was hoping. Still edible though =P

I couldn't even get in a picture of this one whole.. lol

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