Icebox Oreo Cheesecake

From Cook's Country | June/July 2008

Why this recipe works:

Gelatin-based cheesecakes recipes are easy to prepare (there’s no hot oven and no messy water bath), but their texture is never quite as creamy as that of an egg-thickened baked cheesecake. We set out to make an icebox Oreo cheesecake recipe that would rival the best baked cheesecake for… read more

Gelatin-based cheesecakes recipes are easy to prepare (there’s no hot oven and no messy water bath), but their texture is never quite as creamy as that of an egg-thickened baked cheesecake. We set out to make an icebox Oreo cheesecake recipe that would rival the best baked cheesecake for flavor and texture. The Oreo cookie crust couldn’t be easier: We ground cookies in the food processor with butter to make an easy press-in, no-bake crust. For a uniformly thick crust, we used our hands to press half the cookie crumbs into an even layer on the bottom and sides of a springform pan. After countless tests, we determined that cakes made with gelatin were never going to have the dense, velvety texture that comes from the eggs in baked versions, so we came up with a cooked eggy pudding mixture of yolks, milk, flour, sweetened cream cheese, and, surprisingly, white chocolate. White chocolate dramatically tightened the texture of our Icebox Oreo Cheesecake while adding sweetness.

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Serves 12

You can substitute 1 1/3 cups of white chips for the 8 ounces of chopped white chocolate.

Ingredients

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