This is one of those desserts that I made a few weeks ago but was saving to share with you until just the right moment. Unfortunately for me, I didn’t realize how tempting it would be posting pictures of dairy while still trying to stay on my Lent fast. I am just thankful that they are only pictures and not leftovers, I wouldn’t be able to resist so easily.
Personally, I didn’t even use to like cheesecake very much, but over the years something must have changed because I devoured this cake like a little kid tasting sugar for the first time, something is just addictive about it. Oreo cookies just sounded good for the crust. The combination of the two was delicious, the addition of a strawberry topping was perfect. The hardest thing about this recipe is that you should make it the day before you actually want to eat it, waiting was torture but worth every second.
Oreo Crumb Cheesecake Recipe:
For the crust-
1 1/2 cups of processed Oreos
2 T. butter, melted
9″ springform pan
Simply process the cookies (with or without cream center) and stir in the butter. Press the crust into the pan and on the sides.
For the filling-
~ 1 1/2 lbs. (800g) Cream cheese
1 cup sugar
5 lg. eggs, slightly beaten
1/4 tsp. salt
2 tsp. vanilla
1/4-1/8 cup flour
8 oz. yogurt* or sour cream
Extra Oreos for topping
* I used a Greek yogurt
Begin with all of your ingredients at room temperature. Preheat your oven to 375°. Beat the cream cheese and until fluffy, add sugar slowly while continuing to mix. Add a slow stream of the eggs or add one by one, continuing to mix everything nicely together. Slowly, add the flour and salt until combined. Stir or slowly mix in the yogurt (or sour cream) and the vanilla. Pour evenly into your prepared pan and bake for 1 hour and about 15 minutes, you want the cake set and pulling away from the sides. Turn off oven and leave the door open (with cheesecake inside) for an hour. Remove from oven and cool on counter until room temperature, then place in fridge and rest for 24 hours. Serve plain for with your choice of toppings: strawberries, melted chocolate, crumbled cookies…
I only made half the cheesecake this time, and it was perfect for a few friends. Overall, it was super thick and incredibly creamy. I still remember eating the last piece for breakfast with my morning latte, mmmm sigh, 40 days is a long time. I am very impressed with anyone who is vegan, and I hope that they live somewhere they can find alternative and nutritious foods for substituting animal products like rice milk and syrup, egg substitutes, soy cheese… because here on the island we are just S.O.L.. Thankfully though, this is not a lifestyle change yet, only 40 days, but it is something I would consider once living back in the States. I understand the health benefits and fully support anyone who protects the livelihood of animals!
Anyway, cheese or not, I have to recommend this cheesecake because hands down it is one of the best ones I have ever made or tasted homemade. I hope you will enjoy it and remember to let me know what you think?