FREEZE AHEAD OREO CHEESECAKE RECIPE - FOOD.COM
Make and share this Freeze Ahead Oreo Cheesecake recipe from Food.com.
Total Time 2 hours 45 minutes
Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Allow cream cheese, eggs and sour cream to come to room temperature. Preheat oven to 325 degrees.
- In medium bowl, combine butter and cookie crumbs. Press evenly into the bottom of a greased 10" springform pan to form the bottom crust; set aside.
- In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Beat in sugar and eggs.
- Stir in sour cream, flour, vanilla, and salt. Fold in 5 chopped cookies.
- Pour mixture into springform pan; top with remaining chopped cookies.
- Bake on the top rack of a 325 degree oven for 1 hour and 15 minutes. Turn off the oven, prop the door open several inches, and allow cake rest in oven for 1 hour.
- Remove cheesecake from oven and allow to cool completely.
- Remove the outer rim (sides) of the springform pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake (with the bottom of the pan) with several layers of plastic wrap and then a layer over the outside with aluminum foil. Freeze completely.
- Allow cheesecake to defrost overnight in the refrigerator. When partially thawed, unwrap and transfer it from the springform pan bottom onto the serving plate.
Nutrition Facts : Calories 421.4, FatContent 30, SaturatedFatContent 15.9, CholesterolContent 155, SodiumContent 365.2, CarbohydrateContent 31.9, FiberContent 0.5, SugarContent 25.2, ProteinContent 7.5
FROZEN CHEESECAKE WITH BAILEYS & CHOCOLATE RECIPE | BBC ...
Make this on a rainy day, and you’ll always have a show-stopping dessert tucked away in the freezer for an unexpected sunny one!
Provided by John Torode
Categories Dessert
Total Time 3 hours 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 10
Number Of Ingredients 9
Steps:
- Gently melt the butter in a pan or microwave. Put all the biscuits in a food processor and pulse until crumbled, but not too fine (or double-bag and bash with a rolling pan). Stir butter into the crumbs.
- Take the base out of a 20cm loosebottomed or spring-form tin and line with a large sheet of cling film to come up the sides, before you put the base back in. Line the base with a circle of baking parchment. Tip in the crumb mixture and press down firmly and evenly on the base and up the sides. Freeze to set while you make the filling.
- Beat the soft cheese with an electric whisk in a large bowl until nice and soft, then add the cream and sugar and beat until smooth and creamy. Put the ice cream into your largest bowl and fold in the soft cheese mixture, bit-by-bit, with the Baileys and coffee until smooth. Tip into the prepared tin, cover with more cling film and place into the freezer. Freeze for 3 hrs, or up to a month.
- Bring the cheesecake out of the freezer 20 mins before serving. Lift out of the tin, using the cling film to help you, and top with grated chocolate to serve.
Nutrition Facts : Calories 845 calories, FatContent 62 grams fat, SaturatedFatContent 34 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 1.41 milligram of sodium
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