Oreo Strawberry Cheesecake Food

NO BAKE STRAWBERRY CHEESECAKE WITH OREO CRUST

Steps:

• Crush Oreos in a bag with a rolling pin or in a food processor until they are medium and fine crumbs.
• Add melted butter and stir until combined.
• Press into the bottom and slightly up the sides of a standard size pie plate or springform pan.
• Refrigerate until ready to fill.
• In a large bowl, beat or whisk the cream cheese until smooth.
• Add the powdered sugar and beat or whisk until smooth.
• Add the greek yogurt, lemon juice, vanilla extract, and almond extract. Beat or whisk until smooth.
• Add the cream and whisk or beat on high until light and fluffy and medium peaks form about 2 minutes.
• Pour the prepared filling into the prepared crust. Smooth out.
• Place sliced strawberries on top in a circular design or however you desire.
• Refrigerate for at least 1 hour (see note), up to overnight (see note).

STRAWBERRY OREO CHEESECAKE (NO BAKE)

Steps:

• To make the base use a food processor to whizz up the oreo biscuits into crumbs, or bash them with a rolling pin in a bowl
• Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
• For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps
• Add the strawberry flavouring and enough pink food colouring for a baby pink colour (remember you can always add more but can't tke away). Then add the double cream and whisk until it is thick and holds it's shape
• Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
• Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
• Whip up the double cream with the icing sugar and vanilla, and pipe rosettes all around the edge
• Crush up the remaining oreos and sprinkle the crumbs in the centre, then add pink sprinkles if you like
• Serve immediately, store any leftovers in the fridge and eat within 2 days

STRAWBERRY OREO CHEESECAKE

Steps:

• Crust: Combine Oreo crumbs, sugar, and butter and press firmly into a lightly greased 9X13 cake pan.
• Bake at 350F for 10 minutes, then let cool before adding filling.
• Filling: Combine strawberry Jell-o and gelatin in a small bowl, and add boiling water - stirring until completely dissolved.
• Set Jell-o mixture in fridge, or fridge freezer for 10-15 minutes, or until just begining to thicken - it should still be liquid at this point (if a skin forms on top, just skim and discard).
• While your Jell-o thickens, in a separate bowl blend cream cheese and powdered sugar until smooth.
• Beat NutriWhip until whipped (peaks form) and fold into cream cheese mixture.
• Blend semi-thickened Jell-o into cream cheese mixture until well blended.
• Stir in sliced strawberries.
• Pour filling onto crust, and chill for four hours, or overnight.
• Top with extra Oreo crumbs if desired.

OREO CHEESECAKE

Steps:

• Mix Oreos and butter.
• Press them down in a greased 9inch spring form pan.
• In a large bowl, cream together remaining ingredients until well blended.
• Pour into spring-form pan.
• Break up 8 Oreos and drop on top of the batter.
• Bake for 45-60 minutes at 300 Deg F.
• Don't bake till it cracks.
• Cool to room temperature and chill in the refrigerator before removing pan.

CHEESECAKE FACTORY OREO CHEESECAKE (COPYCAT)

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.