Chef's Quick Tips: Cheesecake with cookie crumb crust
This week Chef Bill Hall of Roasted in Stamford shares with Tina Redwine various holiday recipes.
Cheesecake with cookie crumb crust
One 10” springform pan
Non stick cooking spray
For the crust
One package golden Oreo cookies (16.6 ounces)
7 tablespoons melted butter
For the filling
3 lbs. Philadelphia brand cream cheese
2 cups granulated sugar
1/2 teaspoon salt
1 tablespoon vanilla
2 cups sour cream
2 tablespoons granulated sugar
Pulse Oreos in food processor until fine ground
Mix in melted butter
Spray bottom and sides of 9” springform pan with non stick baking spray
Press crust into bottom of springform pan
The key to a perfect cheesecake involves three important steps
Bring cream cheese to room temperature, slightly warmed. You can use a microwave or a warm oven to slightly warm the cheese. This will enable the cream cheese to be mixed in without lumps
Combine ingredients in slowly. Do not use a whisk and do not incorporate any air into batter. Whipping batter makes a dry cheesecake
Place a pan of water in the bottom of the oven. This creates humidity in the oven.
Combine warm cream cheese, egg, 1/2 teaspoon salt and two cups sugar in mixing bowl. Mix slowly until smooth.
Pour batter into springform pan on top of crust.
Bake in a 300 degree oven about 60 minutes or until center is almost set. Should not crack or brown.
In a separate bowl mix sour cream and sugar. Spread on top of baked cheesecake and bake 15 minutes more.
Chill cheesecake at least 6 hours before serving.
1 lb. fresh strawberries, cleaned and quartered
Two tablespoons granulated sugar
Combine strawberries and sugar. Cover and refrigerate until serving cheesecake. Spoon over sliced cheesecake when serving.
148 Bedford St, Stamford, CT 06901