FREEZING CHEESECAKE RECIPES

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FREEZE AHEAD OREO CHEESECAKE RECIPE - FOOD.COM



Freeze Ahead Oreo Cheesecake Recipe - Food.com image

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

2 tablespoons melted butter
1 1/2 cups Oreo cookie crumbs
3 (8 ounce) packages cream cheese
1 cup granulated sugar
5 eggs
1 cup sour cream
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon salt
15 Oreo cookies, coarsely chopped

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 ...



Frozen cheesecake with Baileys & chocolate recipe | BBC ... image

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

250g unsalted butter
2 x 250g packs digestive biscuits
dark or milk chocolate , grated
500g soft cheese
200ml double cream
100g caster sugar
500g tub vanilla ice cream , softened
200ml Baileys
50ml shot espresso , or strong coffee, cooled

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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