Friday, March 28, 2008
Here's another variation of the cheesecake recipe I posted before...
The picture above was actually leftover batter that I baked in individual cupcake holders. I topped them with a mixture of oreo and graham cracker crumbs and baked them at 350 for 20 minutes.
For the crust of the real oreo cheesecake, I used 2 cups of crushed oreos mixed with 1/4 cup butter. Note that I used half the butter I would normally use for a graham crust. The white filling also acts as a binder, thus decreasing the butter requirement. If you are using boxed oreo cookie crumbs, which does not have the filling, use 1/2 cup of butter, like the original recipe. Bake this crust for 10 minutes at 350.
For the cheesecake itself, just omit the lemon extract and add a cup of chopped oreos to the batter. Same baking time, same temp.