I got this recipe from Philadelphia cream cheese box. I have added ricotta cheese, instead of cream. I am just trying it out. I decided to bake mine when the original is no bake. Being creative and dare take a challenge to make something different.
The original recipe is attached at the bottom. I am sure you can find many Oreo cookies and cream recipes. Just pick one and try it. There are many cookies too.
This cookies N cream cheesecake is delicious, easy and creamy moist. I am glad to have found the recipe on the box and recreated as well as trying baking it. Let’s bake!!!!
12 – 15 Oreo mini packets, blend till fine – base
125 g butter, melted
21 whole Oreo original, blend coarsely
500 g Philadelphia cream cheese, at room temperature
2/3 cup sugar
1 Tsp vanilla beans with seeds extract
3 large eggs, room temperature, lightly beaten
500 g ricotta cheese
50 ml water if necessary
Preheat oven 160 deg. Greased and line parchment paper at the bottom of pan. To make the base; pour the blended cookies into a bowl and add the melted butter. Then press all the blended finely cookies down on to the pan. Use a tablespoon and press and smooths the cookies so that they are even and no gap. Refrigerate it for 1 hour.
Beat cream cheese, gradually add sugar, vanilla beans while beating continuously. Scrap down the sides if needed. Add ricotta and continue process until smooth. Add egg one at a time, process until well combined.
Don’t over beat as it will incorporates air into the batter, causing cheesecake to puff up and then collapse. Finally add the coarsely blend oreo with a big spoon; stirring them in. At this stage if too thick, add some water if not don’t worry about water. Spoon batter into prepared pan.
Position pan in the centre rack. Bake rotating pan halfway through until filling is set for 40-50 minutes. Provide a moist baking environment for your cheesecake by placing a small tray of hot tap water on the bottom of oven. Avoid baking too long. A cheesecake is cooked when the edges are slightly puffed and the centre slightly soft wobbly like custard. Cool completely in oven with door ajar about 45 minutes to 1 hour. Refrigerate overnight or 4 hours if you are in a hurry.