Crust:
One sleeve of Oreos
1/4 cup melted butter
1/4 cup graham cracker crumbs
First step is to crush around 20 Oreo cookies - a sleeve of Oreos - innards and all - so they are like a crumb as this will be your crust. I also added about a 1/4 cup graham cracker crumbs to the mix and then added the 1/4 cup melted butter to create the crust. No need to add sugar as there is plenty in the Oreo innards.
Cheesecake:
3 8oz packages of Cream Cheese, softened
3/4 cup sugar
3 eggs
Blend softened cream cheese packages and sugar. Add one egg at a time beating with mixer until completely mixed. Pour into Oreo cookie crust. Bake about 45 minutes, in your previously 350 degree preheated oven, until center is nearly set. Cool. Refrigerate.
Ganache:
8oz yummy semi-sweet chocolate chips
1/2 cup heavy whipping cream
1 tsp vanilla
Bring heavy whipping cream to a boil. Pour over chocolate chips. Use good quality yummy chocolate chips - the kind you prefer to eat by the handful not some cheap nasty crap. Wisk until all the chips are melted and then add vanilla. Let it cool a little. Truth be told I'm not sure how long. You want it to slowly trickle not run all over the place. I say this because mine ran all over the place and caused a huge mess - everywhere.
Pour cooled ganache over cooled cheesecake. Use spatula as needed to drizzle or cover to your hearts content. Put in the fridge. I recommend putting some sort of plate under it in case your ganche makes like a river and erodes your cake and waterfalls all over your fridge. Not that that isn't fun!
Once you are ready to serve - top with little dollops of whipped cream and pile on the berries. I used a frozen berry bag that had strawberries, blackberries, red raspberries, black raspberries, and blueberries. Um, Yum!
If you super want to impress your guests with your kitchen mastery - drizzle some chocolate over the plate first (mine is chocolate syrup) and then carefully place the cheesecake slice on top.
Oh yeah. Be prepared to be impressed!
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