Oreo cheesecake -- Oreo with passion and cheese flavor

Oreo cheesecake -- Oreo with passion and cheese flavor

Introduction:

"Have you ever eaten Macintosh? Isn't it great to eat the Oreo chips inside? Today, tomato is used to make a cheese cake with Oreo chips. The soft cheese cake in the middle just turns into a super large cheese flavor filling. But this time, we can no longer lick the stuffing. Instead, we need to eat it one bite at a time. No matter "Wen Chi" (with afternoon tea, dig with a small spoon, SIP with a small sip, remember to cover your mouth), or "Wu Chi" (pick it up, whine, bite it off, leave teeth marks, mouth cake) are very enjoyable things

Production steps:

Step 1: take the length of the tin foil longer than the mold, and directly lay it in the mold for standby

Step 2: melt the butter into liquid

Step 3: pour the Oreo crumbs into the egg bowl and mix with the melted butter

Step 4: Take 1 / 2 of the biscuit crumb mixture and lay it on the bottom of the mold, and press it tightly with hand or rolling pin

Step 5: heat cream cheese with sugar in water. Stir until thick without stopping the manual beater

Step 6: add light cream, and continue to stir with the egg beater until the cheese is smooth and free from hot water

Step 7: after cooling, add low gluten flour and egg yolk, and stir with egg beater to form smooth cheese paste

Step 8: Take 1 / 2 of the cheese paste and pour into the spread of Oreo biscuit crumbs

Step 9: spread the Oreo cookies on the cheese paste

Step 10: pour in the remaining cheese paste, sprinkle the remaining Oreo biscuit crumbs evenly on the top, and press flat with hands

Step 11: fold the tin foil which is larger than the mold inside and cover it on the surface of Oreo biscuit crumbs, put it into the oven with 180 ° preheating, heat up and down, middle layer, and bake for 30-35 minutes

Materials required:

Butter: 15g

Oreo biscuit crumbs: 55g

Cream cheese: 150g

Fine granulated sugar: 50g

Light cream: 85g

Low gluten flour: 1 teaspoon

Egg yolk: 1

Oreo biscuit: 20g

Note: Note: 1, before out of the oven, insert toothpick into the center of the cake body, if there is a little sticky matter can be out of the oven. 2. Using manual egg beater to stir cheese paste slowly, the finished product is not easy to crack. 3. Finally, cover the surface with tin foil to prevent biscuit chips from drying.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet