Sunday, June 19, 2011

Icebox Oreo Cheesecake (lots of pics!)

This week my oven heating coil snapped in two. I've never seen it happen, but since baking a dessert was out of the question until it's fixed, I chose to make Icebox Oreo Cheesecake (from Blue Ribbon Desserts) for Father's Day.

1. Crust
Process 30 Oreos with 7 tbsp butter until fine.

Press into 9 inch spring-form pan, across bottom and up sides. Refrigerate for an hour, or up to 2 days.

2. Filling
Bring 3/4 cup milk to a simmer over low to medium heat. My pan heats quickly and will scorch the milk on higher heat, so I prefer to stick with a lower heat.

Whisk 4 egg yolks, 1/4 cup flour, 1/4 cup milk until fairly smooth. Then slowly add the hot milk to the bowl to temper the egg yolks. That's a fancy word for slowly bringing up the temperature (cooking) of the yolks without scrambling them. No one wants scrambled cheesecake! Once all the milk is blended in, pour the mixture back into the saucepan. Put back on medium low heat and constantly whisk until mixture turns thick and glossy. The recipe said 1 to 2 minutes. Mine happened right at about 1 minute and 45 seconds. It needs close watching because it instantly goes from looking thin and matte to glossy and thickened. Remove from heat.
Add the white chocolate and whisk until blended. I should note here that it is REALLY important to have the chocolate chopped or broken up AHEAD of starting the cooking process. It needs to be ready to go when the custard mixture comes off the heat. If you're wondering, the recipe says you can use white chocolate chips, but being a bit of a chocolate snob, I used the real thing. White chocolate chips do not typically have actual cocoa butter in them. I used the Ghirardelli brand.
Once the chocolate is melted and blended in, pour into a bowl and place plastic wrap ON the surface of the custard. This prevents a "skin" forming. Refrigerate for an hour. Although the recipe doesn't say to strain it, I did because I wanted to be sure there would not be any little scrambly bits (which you can see on the sieve). Remember, scrambled and "skin", bad; smooth with no "skin", good.

About 20 minutes before it's time to take the cooled custard out of the fridge, take 2 lb of cream cheese out of the fridge to soften. Break 12 Oreos into chunks. Once the cream cheese is soft (15 to 20 minutes), whip in an electric mixer with 1/3 cup powdered sugar, 1/8 teaspoon salt, and 2 teaspoons of vanilla extract on medium high heat for 2 minutes, or until light and fluffy.

Scrape down bowl. Place mixer on medium low speed and pour custard in. Mix until just combined, about 30 seconds.

Pour about one quarter of this mixture over crust. Sprinkle one third of the Oreos over the cream cheese mixture. Repeat twice, then pour final quarter cream cheese mix over the top. Refrigerate for 6 hours. Loosen by wrapping pan in a hot, damp towel for a minute. Remove springform.

A couple tips! Get technical help when taking photos.

AND save some Oreos to eat while you're waiting the six hours. :)

1 comment:

Orisen Photography said...

Just found this book at the bookstore today and immediately was drawn to this recipe. What timing. Thanks for sharing your experience with the book's recipes. I will follow with interest and see how you fare with them. Great pics by the way

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