OREO DREAM EXTREME CHEESECAKE RECIPE - (4.2/5)
Provided by á-46109
Number Of Ingredients 35
Steps:
- Preheat the oven to 350°F. Make the chocolate cake by combining the sugar, egg, and vanilla in a medium bowl and mixing with an electric mixer on high for 2 minute. Add the oil and shortening and mix well, then add the water and mix until smooth. In another medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Pour this dry blend into the bowl with the wet ingredients and mix until smooth. Pour into a well-greased 10-inch springform pan and bake in the preheated oven for 25 minutes. While the cake is in the oven, prepare chocolate icing. Once the cake is completely cool, spread icing over the top of the cake, reserving some for garnishing the cake later. Freeze cake with icing for 1 hour. Prepare the Oreo cheesecake layer by mixing the heavy cream, sugar, and vanilla in a medium bowl with an electric mixer on high until the cream forms stiff peaks. Mix in the softened cream cheese until smooth. Spread 1/3 of the mixture over the icing on the cake. Place whole Oreo cookies in a single layer across the entire cake. Follow with the remaining cheesecake mixture. Chill for 1 hour. Make the Oreo mousse layer by mixing ½ packet of the powdered gelatin with the hot water. Refrigerate until set. Once set, place in cold water to soften gelatin enough to loosen it from the pan. Place softened gelatin into a double boiler and melt. In a separate double boiler, melt the chocolate, being careful not to burn it. Add melted chocolate to gelatin and mix well. Whip egg yolks by hand in a small bowl to soft foamy peaks. Mean while, bring honey to a boil. Pour hot honey onto the yolks stirring constantly. Fold the melted chocolate into the yolk mixture. Heat the milk in a small saucepan. Stir the milk into the chocolate mixture. In a large bowl, whip the cream to soft peaks and fold into the chocolate mixture. Add the crushed Oreos to the mixture and mix well. Pour enough mousse over the cheesecake layer to form a layer about ½ inch thick. There may be mousse left over. Chill for at least 2 hours or overnight. Prepare chocolate ganache layer by whisking together the egg, cream, and sugar in a medium metal bow. Set the bowl over water that is simmering in a medium saucepan over medium/low heat (you can also use a double boiler pan for this) and whisk for 6 minutes, or until thick. Remove the bowl from the heat, add the chocolate chips (not the mini chocolate chips), and mix with a spoon until smooth. Spread over the Oreo mousse layer. Chill at least 1 hour. Load the reserved chocolate icing into a piping bag. Remove cake from springform pan and pipe icing into 12 even circles around the side of the cake. Lay ½ Oreo cookie with cream filling removed back onto each mound of icing. Press mini chocolate chips around the sides of the cake. Press firmly so that the chips stick. Chill the cake for at least another hour, then use a serrated knife to cut the cake into 12 slices. Serve with a mound of whipped cream and Oreo cookie pieces to the side.
CHEESECAKE FACTORY OREO CHEESECAKE (COPYCAT)
Who can turn down cheesecake with oreo cookies? I get nothing but raves when I make this cheesecake. This is the exact recipe from the Cheesecake Factory, as I got it from a copycat recipe website.
Provided by LizCl
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
- All ingredients need to be at room temperature before beginning.
- Beat cream cheese until light and fluffy.
- Keep mixer on a low setting during the mixing and beating process.
- Add sugar gradually and continue beating cream cheese until mixed through.
- Add eggs one at a time and continue to beat until blended.
- Stir vanilla, salt and flour into cream cheese and egg mixture.
- Add the sour cream.
- Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
- Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
- Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
- Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
- Cool on wire rack.
- When cool, refrigerate for 24 hours.
Nutrition Facts : Calories 285.6, Fat 20.8, SaturatedFat 11.9, Cholesterol 117, Sodium 141.2, Carbohydrate 21.9, Fiber 0.3, Sugar 16.7, Protein 3.9
CHEESECAKE FACTORY'S OREO DREAM EXTREME CHEESECAKE
Just earlier this year, Cheesecake Factory released their new Oreo Dream Extreme Cheesecake, featuring a layer of chocolate fudge cake, chocolate icing, oreo cheesecake, oreo mousse, and more chocolate icing. By combining a few different recipes, including a few by Todd Wilbur, I was able to come up with a clone that tasted just like the original. The only difference was that, instead of spreading an extra layer of chocolate icing on top, I made a chocolate ganache. I've included the recipe for it and will let you decide what to spread on top. While this recipe is certainly time consuming, it's definitely well worth it and will be SURE to impress any company! :-)
Provided by misaistheboofy
Categories Dessert
Time 6h25m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 31
Steps:
- Preheat the oven to 350 degrees F.
- Make the chocolate cake by combining the sugar, egg, and vanilla in a medium bowl and mixing with an electric mixer on high for 2 minute. Add the oil and shortening and mix well, then add the water and mix until smooth.
- In another medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Pour this dry blend into the bowl with the wet ingredients and mix until smooth. Pour into a well-greased 10-inch springform pan and bake in the preheated oven for 25 minutes.
- While the cake is in the oven, prepare chocolate icing. Once the cake is completely cool, spread icing over the top of the cake, reserving some for garnishing the cake later. Freeze cake with icing for 1 hour.
- Prepare the oreo cheesecake layer by mixing the heavy cream, sugar, and vanilla in a medium bowl with an electric mixer on high until the cream forms stiff peaks. Mix in the softened cream cheese until smooth. Spread 1/3 of the mixture over the icing on the cake. Place whole oreo cookies in a single layer across the entire cake. Follow with the remaining cheesecake mixture. Chill for 1 hour.
- Make the oreo mousse layer by mixing ½ packet of the powdered gelatin with the hot water. Refrigerate until set. Once set, place in cold water to soften gelatin enough to loosen it from the pan. Place softened gelatin into a double boiler and melt.
- In a separate double boiler, melt the chocolate, being careful not to burn it. Add melted chocolate to gelatin and mix well.
- Whip egg yolks by hand in a small bowl to soft foamy peaks. Mean while, bring honey to a boil. Pour hot honey onto the yolks stirring constantly. Fold the melted chocolate into the yolk mixture. Heat the milk in a small saucepan. Stir the milk into the chocolate mixture.
- In a large bowl, whip the cream to soft peaks and fold into the chocolate mixture. Add the crushed oreos to the mixture and mix well.
- Pour enough mousse over the cheesecake layer to form a layer about ½ inch thick. There may be mousse left over. Chill for at least 2 hours or overnight.
- Prepare chocolate ganache layer by whisking together the egg, cream, and sugar in a medium metal bow. Set the bowl over water that is simmering in a medium saucepan over medium/low heat (you can also use a double boiler pan for this) and whisk for 6 minutes, or until thick. Remove the bowl from the heat, add the chocolate chips (not the mini chocolate chips), and mix with a spoon until smooth. Spread over the oreo mousse layer. Chill at least 1 hour.
- Load the reserved chocolate icing into a piping bag. Remove cake from springform pan and pipe icing into 12 even circles around the side of the cake. Lay ½ oreo cookie with cream filling removed back onto each mound of icing.
- Press mini chocolate chips around the sides of the cake. Press firmly so that the chips stick. Chill the cake for at least another hour, then use a serrated knife to cut the cake into 12 slices.
- Serve with a mound of whipped cream and oreo cookie pieces to the side.
Nutrition Facts : Calories 767.7, Fat 58.1, SaturatedFat 32.7, Cholesterol 189.6, Sodium 310.3, Carbohydrate 61.2, Fiber 2.7, Sugar 48.1, Protein 8.3
CHEESECAKE FACTORY OREO CHEESECAKE
Found this recipe on copykat.com and didn't want to lose it! Haven't tried it yet, but sure it will be a keeper. If you haven't had Cheesecake Factory's cheesecake, then you're missing out!
Provided by Chef Lindsay
Categories Cheesecake
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Crust: Butter a 9-inch springform pan on the bottom and the sides. Next, mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside.
- Filling: All Ingredients need to be at room temperature before begining. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped oreo cookies with a spoon.
- Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.
ORANGE DREAM CHEESECAKE
This is a very tasty cheesecake, I am a total lover of cheesecake and something different is always a pleasure.
Provided by Chef mariajane
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle graham crumbs onto bottom of 8 or 9-inch springform pan sprayed with cooking spray. Stir boiling water into dry jelly powder in large bowl 2 minutes until completely dissolved. Cool 5 minutes; pour into blender. Add cheeses; cover. Blend well, stopping occasionally to scrape sides of blender container; pour into large bowl, Gently stir in whipped topping.
- Spread onto bottom of pan.
- Refrigerate 4 hours or until set. Run knife or metal spatula around rim of pan to loosen cake; remove rim. Store leftovers in refrigerators.
- JAZZ IT UP: Garnish with fresh mint sprigs or thin peeled orange slices.
Nutrition Facts : Calories 144.9, Fat 8.9, SaturatedFat 5.8, Cholesterol 21.7, Sodium 230.5, Carbohydrate 8.9, Fiber 0.1, Sugar 4.5, Protein 7.2
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