Chinese Food
Oreo Cheesecake
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Cooking ingredients
Cooking Steps
Step1:A bag of Oreo biscuits, 180g salt free butter, 150g cream cheese, 15g low gluten flour, 2 eggs, 60g suga
Step2:Take 30g butter and turn it into microwave oven for 30s until it dissolves
Step3:Twist the Oreo biscuits. Scrape off the middle cream. Break one third into small pieces. Crush the other two thirds with a rolling pin. Pour into the melted butter and mix well
Step4:Wipe the baking tray clean. Do not leave any water or oil. Take half of the mixed biscuits and spread them on the bottom of the baking tray. Flatten them with the back of the spoon
Step5:Soften the remaining 150 grams of butter and cream cheese at room temperature, and then use the eggbeater to slow down to produce lines
Step6:Add the broken egg liquid in three times, and stir evenly at low speed
Step7:Add in sugar and beat well at low speed
Step8:Sift in low gluten flour and mix well at low speed
Step9:Use a rubber scraper to scrape half of the batter into the baking pan that has been paved with biscuits. Smooth the surface
Step10:Size the oreos evenly over the cheese paste
Step11:Scrape the other half of the cheesecake paste into the baking pan. Smooth the surface
Step12:Finally, break the remaining butter biscuits and sprinkle them evenly on the surface. Preheat the oven. 180 degrees. Heat up and down. Water bath. Place in the middle and lower layers of the oven. 3540 minutes.
Cooking tips:The cheese paste in the process chart is actually too much. It's because I use 220g cheese + 200g butter as the drips. As a result, I made this big baking plate and made two small baking plates. So the above components are just enough for a 15 * 15cm IKEA mickert baking plate. The molding should be seven or eight points full, rather than a pot full of HA as in my step chart. This also leaves room for expansion. The cake will taste better. There are skills in making delicious dishes.
