- 16 graham crackers
- 4 tablespoons butter melted
- 4 8 oz packages cream cheese
- 2 cups sugar
- 4 large eggs
- 1 cup sour cream
- 1 6- inch vanilla bean sub 1 tablespoon vanilla extract
- ½ cup all-purpose flour
Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
Crush the graham crackers in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.
In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy.
Add in the eggs and sour cream, and beat on low until incorporated.
Split the vanilla bean in half and scrape the seeds into the mixture, or add in vanilla extract. Add in flour and mix until incorporated and smooth. Pour mixture into the springform pan.
Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.
Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
Remove the springform pan ring before serving. Keep cold.
- 10 - 12 vanilla Oreo cookies
- 2 tbsp of melted butter
- 100 grams of cream cheese at room temperature
- 3 tbsp of confectioners sugar
- ¼ tsp of vanilla extract
- 250 ml of whipping cream chilled
Add 8 Oreo cookies to a mixing bowl. Using the tip of a meat tenderizer or the tool of your choice, break them up so the resemble dry, crumbly sand. Add in 2 tbsp of melted butter. Mix it together until it resembles a wet sand. Add it to the bottom of a spring form pan and pack it down gently using a spatula.
Add the whipping cream to a mixing bowl. Using a whisk or electric mixer, beat it until it doubles in volume and peaks form. This should take about 3 to 5 minutes. Set it aside in the fridge or in a cool place. Make sure the whipping cream is chilled before using it.
Put the cream cheese in another mixing bowl. Add in the confectioners sugar and the vanilla extract. Mix until it's well combined and creamy. Add the whipped cream to the cream cheese mixture and beat it together.
Break up the other 2 Oreo cookies into tiny bits and fold them into the mixture.
Add the cream cheese mixture into the spring form pan so it comes to the top. Smooth it out with a spatula and top it with bits of Oreo cookies.
Place it in the fridge and chill until it's set. This should take 5 to 6 hours but overnight is preferred. You can also set it aside in the freezer to have an ice cream consistency. Serve and enjoy your no bake Oreo cheesecake.
Eggs are another factor in the texture of your cheesecake. Handled correctly, eggs give cheesecake its structure and silken texture. Their curled-up proteins unfurl and link together when gently heated, transforming from liquid to solid. Gently stirring eggs into other ingredients sets the unfurling process in motion. Beating, however, traps air in them, which makes batter puff up like a soufflé during baking — and fall and crack afterward. For cheesecake, the trick is to create a lump-free batter without whipping the eggs too much.
Make sure all ingredients — the cream cheese, sour cream, eggs and even the sugar — are at room temperature. This will allow the ingredients to blend together better, giving you a smoother cheesecake. If the cream cheese is too cold, it can ultimately lead to a lumpy cheesecake.
Add eggs all at once, and beat on low speed just until blended. Gently fold in by hand any additional ingredients, like chocolate chips. Avoid over-beating. If too much air is beaten into the mixture, the cheesecake will puff during baking, then collapse and crack when cooled. Stop the mixer occasionally and scrape the batter down from the sides of the bowl.
The most effective way to do this is to bake it in a water bath. This water bath method bakes the cake very gently, so it won’t darken, curdle, or crack.
Though there are other ways to moderate the heat, we like to bake cheesecake in a water bath because it insulates the outer ring (the part most likely to bake too fast) and keeps the oven moist. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won’t bake faster than the center, which can cause it to puff up, sink, and crack. The batter will set without curdling.