this is a cake that i make often enough and it disappears too fast!
this is an important cake because my brother Adam turned 18 yesterday! sometimes i forget that i'm not 18 anymore, so it's shocking that he's so grown up! this is really your typical cheesecake recipe with my own little twist!
what you need:
- 27 oreo cookies (i used a generic brand)
- 4 tablespoons of butter, melted
- 3 packages of cream cheese, 250 grams each
- 3/4 of a cup of brown sugar
- 3 eggs
like i said, very few ingredients, very little time to make it. it's so easy that Chris could almost make it. almost.
so the first thing you need to do is take 16 of the cookies and put them in a bag and smash them with a rolling pin (i like this part). i like to leave the white icing on the inside because it's an extra substance that will act as a bond for the crust. put it in a bowl and mix it together with the melted butter and then press it into the bottom of a 9 inch springform pan. originally i had only used 12 cookies to make the crust but when i packed it down into the bottom it didn't cover enough, so i added 7 more.
take your bricks of cream cheese and plop them in a big bowl, add the brown sugar and mix it. mix it real good. i used a medium-high setting to blend it all together. i mixed it quite a bit actually. more than i usually do. i think it made a big, but good, difference. it tasted a lot smoother and lighter. this recipe originally calls for regular white sugar, but a few months ago (please refer to Chris' cake from march) i used a cheesecake recipe that called for brown sugar and it made it that much better that i think i will be using brown from now on!
add in the eggs, one at a time and blend it together really well. mixing it like hell again, if you so wish. this is where i tried something a little different that usual. instead of crushing the rest of the 8 cookies like i would normally do, i simple cut them into quarters and mixed them into the batter and baked it like that. i would do this again, but use more than 8 oreos.
so put that in the oven at 350℉ for 45 minutes. it's normal that a cheesecake cracks a little. mine did. it doesn't really matter because it all ends up in your belly! it takes a little while to cool completely, and then you want to refrigerate it for at least 3 hours before serving.
contrary to what his face looks like in this picture, he was actually quite excited for his cake. so excited, in fact, that he couldn't keep his hand steady so i could take a picture without blur! bahahaha. i'm glad you like it Adam, happy 18th birthday!
