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Memorable Tuesday #10: Cooking Cookie Cheesecake with Chrystina

By Heather Cobb
March 16, 2009
This entry is part 13 of 14 in the series 52 Memorable Tuesdays

fb3This is my friend Chrystina. She is an expert cheesecake maker. She has made cheesecakes for family, friends, weddings, and even royalty (ok…not really on the royalty, but they would enjoy them if she did!).

fbThis is me. I am an expert at doing the robot; however, I have never made a cheesecake.

Tuesday March 10, 2009 was memorable because my friend Chrystina, the expert cheesecake maker, came to my apartment and taught me how to make Oreo cheesecake. Chrystina informed me that the Oreo cheesecake was the first cheesecake she ever made and she has never had a complaint about it. Here is the Oreo cheesecake recipe:

What you need:
1 pkg Oreo cookies
¼ cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz each) PHILADELHPIA cream cheese, softened (I was told by the cheesecake expert that it does make a difference which cream cheese you use. You must use PHILADELPHIA cream cheese if you want a good cheesecake. MUST.)
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs

Directions:
Heat oven to 325 degrees Fahrenheit.
Line 13×9 inch pan with foil, with ends of foil extending over sides. (We used a springform pan and did not put foil in it.) Process 30 cookies in food processor until finely ground (Chrystina did this for me before she came over.) Add butter; mix well. Press onto bottom of pan.

Beat cream cheese, sugar, and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.

Bake 45 min or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve (since we used a springform pan we ran a knife completely around the edge and then opened the pan).

Being the cheesecake expert she is, Chrystina also gave me some general rules one must remember when making cheesecake. They are as follows:

1. After you put the cheesecake in the oven DO NOT open the oven until it is done baking or evil flying monkeys will be set upon you.
2. Bake the cheesecake 5 minutes less than the directions say (i.e. 40 instead of 45 min for above recipe).
3. Let the cheesecake cool 100% before refrigerating or you’ll have the Grand Canyon of cheesecakes.
4. Cover the cheesecake but not too tightly when it’s refrigerated. If you do not cover it it’ll taste like other things in your refrigerator (i.e. almost spoiled milk, pickles, old spaghetti sauce, etc.). If you cover it too tightly you will cause lots of cracks to occur in your cheesecake.

fb2This is the cheesecake I made with assistance from Chrystina. It was very yummy!!

Posted in 52 Memorable Tuesdays, Amazing Experience.

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